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"San Juan Capistrano’s dining resurgence began a few years ago, and Mayfield was one of the key players. Mayfield’s modern Mediterranean-inspired menu includes traditional brunch dishes as well as inventive takes like brown rice bowls with poached egg, Japanese sweet potato, greens, veggies, and crispy-skinned salmon. Other dishes like the za’atar-spiced fried chicken sandwich are both classically comforting and modern."
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"So so good get the sweet potatoes and cucumber salad "
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"Really pretty decor. Middle eastern. Great brunch menu"
@lmiddletoncan
"Jayro Martinez’s hands are stained a perpetual yellow. The pale hue is the result of handling turmeric, which he uses to flavor his cauliflower shawarma. He massages and marinates heads of cauliflower in his own shawarma mix, made with turmeric, cinnamon, smoked paprika, cumin and a host of other spices. The vegetable is roasted in the oven until charred on the outside and tender; then it’s finished on the grill and served in a pool of pomegranate syrup with tahini. It is the kind of dish that will make you think you could possibly, one day, become a vegetarian. And it is a shining example of the ethos behind owner George Barker’s restaurant, which opened in San Juan Capistrano last summer. This is cuisine inspired by the Levant, bolstered with local ingredients. The cauliflower is non-negotiable. I also recommend starting dinner with a Rip and Dip platter, which showcases five dips: whipped feta with bright, grassy chive oil; muhammara; hummus with za’atar; herby labneh; and baba ganoush. The dips are impossibly smooth and spreadable, and served with thick grilled slabs of pillowy focaccia. Soft wood, cool blues and pinks frame the open dining room, designed for people to comfortably linger. The open façade features bar seats that face the sidewalk. Upstairs, there’s another dining room and a full patio. And yes, before you ask, it is well worth the hour-plus in traffic from L.A"
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