Southside, Napa’s Under-the-Radar Cult Brunch Restaurant, Expands to South Napa | Eater SF

"Tucked a few miles south of Downtown Napa in the South Napa Century Center, I found this Napa coffee house and café to be a low-key cult favorite thanks to its all-day breakfast and approachable California-Latin menu; the third location (opened at the end of July) is the first to offer dinner service, blended juices, and an extensive 36-selection California wine list by the glass or carafe. Founded by Morgan and Irma Robinson (the first spot opened in 2016 next to their Smoke catering kitchen), the Century outpost feels bright and airy with SoCal vibes — light-colored wood, a mid-century screen-block wall inspired by Los Angeles’ Broken Spanish, cinder block walls, exposed pipes, woven pendant lights, and a turntable for real music — plus pops of emerald green via watermelon tiles over the wood-fired oven, rose tiles at the order counter, a floral mural selfie wall, chevron and sugar-skull wallpaper in the bathrooms, raku-tile artwork honoring Irma’s great aunt, and floor-to-ceiling glass doors leading to a large, dog-friendly patio with a fire pit and swinging pop chairs. The menu leans vegetable-forward but hearty where it counts: staples like biscuits and gravy with chorizo sausage gravy and the avocado toast (avocado, poached egg, toasted pumpkin seeds, arugula) remain, while the larger, fully equipped kitchen allows new plates such as cauliflower Baja tacos (beer-battered cauliflower with Irma’s mother’s salsa), Duck Carnitas served with toppings on the side to build lettuce wraps, and a cornmeal pancake cooked in the wood-burning oven; their locally famous fried chicken (offered monthly elsewhere) will likely appear at Century as well. Five blended drinks complement the Wrecking Ball coffee program — for example the bee-sting made with almond milk, golden beet, honey, turmeric, black pepper, ginger, bee pollen, and collagen peptides — and overall the place feels like a community-embraced, evolving mini-empire rooted in the Robinsons’ Mexican heritage." - Eater