By Joe Bonadio

In the dining world, brunch has always occupied its own distinct space. Because it’s not breakfast and not quite lunch, it has its own rules and draws its own unique audience–typically a festive, social, younger set of folks for whom 11:30 AM cocktails remain a reasonable option.

Brunch also has its own boundaries and conventions, loosely defined as they might be. Beyond typically including eggs of some type (and for the vegan crowd, that might be tofu or something similar), brunch is pretty wide open. I’ve seen brunch offerings that offer creative spins on brisket, smoked fish, steak, blood sausage, poutine, dosas….you name it, and it’s on a brunch menu somewhere. As long as it happens relatively early in the day (and likely involves mimosas and/or bloody marys), just about nothing is off limits.

As delicious as it is beautiful, the ahi tuna tostada is just one of the exceptional plates on the Violet’s brunch menu. | Photo Courtesy of Juve Carrillo

Mexican chefs are known to have a pretty deft hand with the brunch format, and Marco Mendoza-Correon is certainly no exception to the rule. Marco created the menu at Violet’s, one of three restaurants where he wears the toque, and the one where the chef recently launched his new brunch lineup.

As anyone who reads these pages can tell you, Marco has been heading up the kitchens at both Taqueria Los Mayas and its elegant sibling Cantina Los Mayas since both restaurants’ inceptions. In a fiercely competitive market, both of the restaurants have distinguished themselves; the Taqueria has landed on scores of Best Of lists, and was even recognized by the Food Network. Meanwhile, if you’re judging by diner reviews, Cantina Los Mayas is one of the most beloved upscale Mexican restaurants in the Bay Area, and in December the Cantina was honored with national press as the best Mexican restaurant in all of California. With over 19,000 Mexican eateries in California alone, that’s quite the prize.

Violet’s chicken and waffles is a perfect rendering of a brunch classic. | Photo Courtesy of Juve Carrillo

When two of the Los Mayas partners teamed up with longtime staff members Yessica Puyol and Liza Burns to buy Violet’s in September of 2024, Marco was enlisted to overhaul that menu as well–and the results have been no less than superb.

Of course, diners come with expectations, and with brunch at Violet’s, Marco definitely covers some traditional ground: think Eggs Benedict zhuzhed up with a slab of luscious pork belly, or a shatteringly crunchy take on chicken and waffles.

Violet’s toothsome Torta de Carnitas is a standout. | Photo Courtesy of Juve Carrillo

But like Violet’s owners, Marco’s sensibilities hew to the Latin flavors that he wields so expertly at both of the Los Mayas locations. His Huevos Rancheros is a textbook version of the dish, miles above what you’ll find elsewhere. Ditto his toothsome Huevos Mole. And on the flip side of the palate, Marco’s luscious Torrejos (a traditional Mexican version of French toast served with whipped cream and cinnamon syrup) will satisfy even the most discerning sweet tooth.

Likewise, the beverages punch far above their weight here; helmed by seasoned mixologist and Bar Manager Eusebio Pozos, who also manages the program at cocktail giants Bourbon & Branch, the list delivers inspired versions of classics like their Spicy Bloody Mary and a fancy bottle service Mimosa, made with Conquila cava. Of course the luminous Ultraviolet, the semi-eponymous house cocktail, is still lighting up the bartop with its novel combination of Barr Hill Gin, Creme de Violette, butterfly pea flower, sugar cane, lime and cucumber. And don’t sleep on the wine list, either: from an elegant Albarino from Uruguay to an austere Chenin Blanc from Mexico, there is something here for all tastes.

A traditional Mexican iteration of French toast, the Torrejos is luscious and surprisingly light. | Photo Courtesy of Juve Carrillo

Of course there is a lot more to sample here, including a Huevos con Mole, Chilaquiles, and an unreal Ribeye Steak & Eggs fit for a keto warrior. And it all boils down to what just might be the best way to start a weekend afternoon.

Check it out from 11:00-3:00 every Saturday and Sunday—and keep in mind, the restaurant is just a few blocks from Golden Gate Park, making for a perfect post-brunch stroll to burn that second Bloody. See you there!

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Violet’s
2301 Clement Street
San Francisco, CA 94121
(415) 682-4861

violets-sf.com

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