When the folks behind Broadway Cellars installed Danny's Egghead Diner in the erstwhile Alps East, they did little to brighten the drab North Center diner's floral vinyl granny aesthetic other than hanging some Mexican folkloric art on the walls. But they did quite a bit better by installing chef Danny Coronel of North Park's late What's Cooking? to lead the kitchen. Coronel's turned up the Mexican influence slightly on a menu that still bears all the diner standards (eggs, pancakes, burgers, "signature benedicts," etc). That means he's doing chicken enchiladas, chilaquiles, a green eggs and ham torta, and a chorizo burger. At Easter brunch he went all out, offering inventive takes on tamales, fajitas, breakfast burritos, and a special of surf-and-turf hash. I was told that this occasional special might make it onto the permanent list of four hashes, which includes a classic corned beef hash and a chorizo-black-bean number even better than the mar y tierra.
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