Jeffreys Hillside Cafe

Madura uses locally sourced ingredients to create his breakfast and lunch items, which include both classic and more unusual fare (“Jeffrey’s Favorite” on the breakfast menu is sautéed organic chicken livers with caramelized yellow onions, cremini mushrooms and pancetta, served with creamy chive scrambled eggs, country potatoes and toast). A handful of children’s items are also included on the lunch menu.

We visited on a busy Tuesday for lunch (served after 11 a.m.) and started off with the soup of the day, which was a curry scented pumpkin butternut squash soup topped with warm toasted (candied) pumpkin seeds and lime crème fraîche. Sweetened with some nutmeg and a sprinkle of parsley, it was thick and hot, and the seeds added some texture.

For beverages we had some passionfruit iced tea and a sake bloody mary (made with V8 and lightly spiced, garnished with two olives and a celery stick).

Diana’s favorite salad (Diana is Madura’s wife and also the hostess) is entrée-sized and very fresh, with generous amounts of Pt. Reyes blue cheese, candied pumpkin seeds, fresh-sliced mangoes and avocados, all lightly dressed with balsamic vinaigrette.

The Willie Bird turkey chili was hearty with kidney and pinto beans, green onions, tomatoes and corn, topped with thin-sliced avocado, a dollop of sour cream and grated cheddar cheese. It’s mildly spiced (there’s hot sauce on the table for you heat seekers out there) and is rich with texture and flavor.

A sautéed shrimp “poor boy” sandwich comes on a soft, lightly toasted and buttered hoagie roll with cucumbers, halved cherry tomatoes, chives, creamy dill “green goddess” dressing and a mound of delicious salted sweet potato fries.

For dessert we had a rich, thick and creamy chocolate malt (with the ideal amount of malt—yum) and a chunky apple and blackberry-packed crisp with a large amount of vanilla ice cream (enough to last the whole dish) topped with caramel sauce. A vanilla latté came in the biggest coffee cup I think I’ve ever seen and had enough sweetness not to need sugar—unless you’re a real sweet tooth. The meal as a whole consisted of generous portions and excellent service—and I’ll be heading back for breakfast as soon as possible.