Bryn Mawr Breakfast Club | Other North | Breakfast | Restaurant
Chef Manny Mejia, an M. Henry vet, serves creative twists on sweet and savory breakfast favorites, plus sandwiches, salads, and tacos, seven days a week.

Our Review

This bustling North Park morning-midday place is helmed by Mexican-born chef Manny Mejia, who honed his breakfast chops at places like M. Henry and Marmalade—and his Korean chops during a stint at Andersonville’s Jin Ju. The BMBC is a snug corner spot that opened with little fanfare about year ago but saw accumulations of weekend wait-listers on the sidewalk almost immediately. Mejia offers very little in the traditional diner mode besides pancakes, French toast, eggs and toast, and oatmeal. The rest is assertively cheffy: a burger topped with pulled pork and sriracha mayo, Shiraz-poached pear salad, fish tacos, an acorn squash and tofu plate, and bibimbap made with quinoa instead of rice. But if Mejia’s menu skews in any ethnic direction it’s Mexican, with a full complement of tacos, a breakfast burrito, chilaquiles, and a towering chorizo skillet—an intimidating Mount Doom of sausage, onion, tomatoes, black beans, avocado, cheddar cheese, sour cream, and chipotle sauce. This supersize MO runs throughout the menu at the BMBC, which is just one reason it’s consistently busy on weekends. It’s an exemplar of the modern neighborhood breakfast spot.

Mike Sula

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Price: $$
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