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Berkeley - Sconehenge Bakery & Café – Huevos de la Casa

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Berkeley - Sconehenge Bakery & Café – Huevos de la Casa

rworange | Nov 1, 2005 11:06 PM

The huevos de la casa looked like a fiesta on a plate and the taste was a celebration. Two corn tortillas were spread with a thin layer of azadero cheese, topped with two fried eggs which were hidden under a colorful mixture of fresh green Anaheim chiles, white onions, yellow tomatoes, thin slices of fresh-baked chicken breast and strewn with green cilantro.

Breaking the yolk, the egg ran into the Spanish rice. With the house-made smoky/vinegary chipotle salsa, it was truly delicious comfort food. There was also nice serving of whole beans sprinkled with queso cotijo. The beans were cooked from scratch, and had a pleasantly firm texture. With three tortillas in the tortilla warmer, it was a very filling, tasty and satisfying breakfast.

The original location of the Berkeley Bowl was in the same building as Sconehenge. I spent many Saturday mornings chowing down at Sconehenge but haven’t been back since The Bowl moved two blocks away.

Sconehenge is even better than I remember. While there are Mexican dishes, it also has a very American menu. I often enjoyed the hot roast turkey with mashed potatoes (Monday thru Friday only. An occasional weekend special).

A waffle on another table with a big bowl of fresh strawberries and another of whipped cream brought back some delicious memories. The blueberry and buttermilk pancakes were also always excellent.

However, the thing to watch is the specials board.

It was almost like my most recent visit was last week rather than a few years ago. At precisely 11 am, the lunch menu was carefully copied from a sheet of paper. There’s a soup of the day (chicken), a burrito of the day (pork chile verde), and four or five specials.

Today’s specials were: roast pork plate, turkey-apple salad sandwich, Cajun tilapia and chile relleno.

Other breakfast items include simple omelets, a breakfast burrito, huevos rancheros and huevos revueltos.

One Chowhound post mentioned that they have an excellent Hangtown Fry sometimes as a Sunday Special.

There are a few salads for lunch like the ginger chicken salad, ginger and rice vinegar dressing, crushed peanuts and fried noodles. I remember liking the turkey club very much with their fresh roast bird. Another poster mentioned “Sconehenge makes a great turkey burger, very nicely seasoned (there's some cumin in there somewhere).”

There’s few veggie options like the tofu burger – tofu-veggie patty, eggplant, roasted bell peppers, feta cheese, tomatoes,

Not a thing has changed. There are still two rows of wooden tables that are pushed almost together, another long row of tables against the wall and 4 counter seats. The coup is to grab one of the three orange booths or the relatively private tables along the window.

There’s the same bakery display case, with the same glass cookie jars on top. A picture of Stonehenge is above the kitchen.

Sconehenge makes excellent small round cream scones sold at Berkeley Bowl, Whole Foods, Tower Market, Andronicos and a few other places. They also make an excellent buttermilk shortcake to use as a base for strawberry or other fruit shortcakes. The English muffins are very good too. They make those unmarked gallettes and pies in the white boxes at Berkeley Bowl which at one time were offered by the piece at the restaurant … no longer … the only change. I love their pumpkin pie that is so rich and has a bit of an eggnog taste to me.

The scones at the market are large and not like the cream scones they sell at markets. There are also muffins and today they had a sweet potato bear claw The cookies are very thin and excellent. Though it doesn’t have heat, the ginger cookie is very delicious.

Sconehenge Bakery & Café

(2787 Shattuck Ave., at Stuart, a block from Berkeley Bowl)
Berkeley, CA 94705
(510) 845-5168

Hours:
7 days: 7:30 am – 3 pm

My main reason for ordering huevos was for the azadero cheese that I didn’t recall ever trying. Here’s a link to epicurious about it:

Link: http://www.epicurious.com/cooking/how...

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