DJ’s Cafe | West Highlands
This small breakfast/brunch/lunch joint (the 75th person in the place would be the fire marshal) has been feted in all the local media for its six kinds of eggs Benedict, and justifiably so—they’re all tethered by a lemony hollandaise sauce made by chef and co-owner Devin Stallings that really pops. The New York Benedict is just like the classic, only with corned beef substituted for Canadian bacon; the New Mexican Benedict, with chorizo patties, fire-roasted poblanos and cheddar polenta, is ridiculously tasty. The lunch menu sports a solid Cobb salad and array of sandwiches, from popular items (such as French dip and turkey avocado) to more ethnic selections. I recommend the Cubano and muffaletta, the latter served on a fresh roll with meats, cheeses and a tangy olive tapanade. Wash it down with a Boylan’s black cherry soda (made with cane sugar) and you’ll be doing a Cajun two-step out the door. A benign thought: if you have a thing for redheads, get seated in Elizabeth’s section and try not to stammer while ordering.
3838 Tennyson St. 303-482-1841; djscafe.biz
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