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This bright and cozy café has served up all-American and Mexican-inspired combo fare amid cheery yellow wallpaper and country-style wooden seating. Along with fat slices of freshly baked pumpkin bread, supersize waffles, and overstuffed sandwiches, there are plenty of surprises, like the eggs Benedict stuffed into warm puff pastry with Swiss cheese and spinach, or the chunky chicken salad with grapes, toasted almonds, and lemon mayo curled up in a red cabbage leaf. As a bonus, many entrées include a “dessert” of egg custard with strawberries and yogurt. Or skip the entrée and feast on olallieberry crisp and coffee for $5.50. Breakfast and lunch daily.
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