Farmer's Bottega in Mission Hills

Finding the time to enjoy a meal out with my hubby has not been easy these days. We made it happen on the Saturday before Mother's Day and enjoyed a delicious farm-to-fork breakfast from Farmer's Bottega in Mission Hills. I loved the Italian / American farmhouse vibe. It felt comforting and their menu options aligned well with the decor. We were happy for an invite to try out some food and check out their restaurant.

We started off with Mexican mochas to drink. These were very rich with flavor and satisfied my fancy coffee craving. Their breakfast menu has everything from classic old-fashioned oatmeal to prosciutto benedicts. They have a variety of sweet dishes including all different types of pancakes and french toast.

I noticed they had a trio of pancakes option where you could taste 3 different flavors, so naturally I ordered that for my breakfast appetizer. I tried the bonfire, Reese's and lemon poppyseed pancakes. My favorite of the 3, although they were all delicious, was the Reese's and ice cream. Although, I don't think it needs the ice cream topping, I loved the bits of candy cooked within the buttermilk pancakes and the swirls of chocolate and peanut butter spread throughout it. Next time we go, I will have to order a bonfire pancake for my daughter. I am pretty sure she would freak out to find roasted marshmallows and graham crackers on top of a pancake.

Next up, we ordered the Chilaquiles and the Baja Benedict. Both dishes deserve a try if you are in the neighborhood. All of their dishes are made with locally sourced ingredients and you can taste the freshness in each bite. My favorite of the two was the Baja Benedict. You really can't go wrong with Mexican white shrimp over havarti-cheddar-mascarpone cheese grits with hollandaise sauce on top. The Chilaquiles are served with 3 eggs, fried corn tortillas, tomatillo salsa, queso fresco and crema Oaxaqueña with black beans. Mark really enjoyed this dish and doesn't typically like tomatillo salsa which makes me wonder if I can get their recipe for the salsa!

We sat inside as it was raining when we went but they do have a very nice patio in the back of the restaurant which would be great for taking the kiddos or the dog.

They also offer a variety of fun beverages. They offer everything from beermosas to kombucha and a really nice selection of wine.

I was really impressed with their dedication to using locally sourced food. Chef Alberto Morreale gets his ingredients from Murray farms, Citrus Valdivia farms, Tomatoes County lime farms, Cheseapeake, Jackie’s Jams, Cafe Moto, Living Tea and more.