It’s called Mi Lah, which originates from the Indian Buddhist word for “nature, harmony, happiness, and kindness.” I support all those things, and I also support Mi Lah's use of local, seasonal ingredients.
I would get my brunch on, and I would like it. Bring it on, Mi Lah.
We started off with a complimentary plate of fruit: grapes with orange and apple slices. I like things that are free, so I liked the fruit plate, but if I was going to Get My Brunch On as the menu commanded, I’d have to step it up.
|Free fruit always tastes good.|
I wasn't sure what a king mushroom was. I hadn't even been aware that mushrooms operated under a feudal system; had I been unknowingly consuming bourgeois mushrooms my whole life? Or worse, peasant mushrooms?
Well, this king mushroom (which, as it turned out, was just an exceptionally long mushroom) was fried in a light coconut batter. The sweet potato home fries were crispy on the outside and just the right amount of mushy on the inside. And the biscuits, veggie sausage, and avocado were stacked eggs-Benedict-style, with the mushroom gravy substituting for hollandaise sauce. The combination of textures was perfect: