"When founders David Smith and Greg Reyner opened Café Muse in 2006, they were among some of the earlier adopters of sourcing ingredients locally as much as possible. Since then, the daytime eatery has become known for its bountiful brunch offerings, including its cinnamon raisin french toast stuffed with mascarpone and topped with five-spice pear, smoked salmon scramble with gruyere and chives, and fiery bloody marys made with McClure’s bloody mary mix. The restaurant has recently made some changes and now shares the space with Cafe de Olla, a Mexican eatery featuring traditional antojitos." - Serena Maria Daniels
