Mystery Diner: Nosh

I am a big fan of upscale breakfast restaurants. So ever since I learned the premise of Nosh in downtown Geneva – innovative interpretations of classic breakfast and lunch fare – I’ve been keyed to try it.

Two coworkers and I went just before noon on a recent Monday. Knowing how popular Nosh is, we wanted to beat the noon lunch rush. Others apparently had the same idea, because the restaurant essentially was filled before the clock even struck noon.

The design and feel within Nosh is whimsical and fun. The space is wide open and well suited to help patrons start their days with a satisfying breakfast or lunch. It’s one of those places that makes it near impossible to be in anything but a great mood.

The menu is as varied and extensive as the items on it are eclectic. While the lunch menu offers much to be desired, there was too much on the breakfast menu that excited me to give lunch any real chance.

The Costa Rican breakfast comes with two eggs, any style, with cheesy pink beans served with jicama slaw, chipotle vinaigrette and a housemade cheesy tortilla. Chilaquiles are housemade nachos sauteed with spicy salsa topped with queso fresco and two eggs, any style. Eggs benedict choices are creative and very out of the box – think salmon benedict. A section of the menu called “Mom Can’t Make This” dares diners to put their mother’s home cooking up to the test.

In the end, I went with the Mexican benedict. In the usual format of any eggs benedict, it included two halves of an English muffin and poached eggs. Unlike a normal eggs benedict, the ham was replaced with chorizo sausage. There was a hollandaise sauce, though it was a jalapeno hollandaise to fit with the theme. It also comes with tomatoes, which I requested to have replaced with fresh jalapenos.

One of my coworkers ordered the savory French toast – French baguette soaked in herb batter and served with creme fraiche, diced applewood-smoked bacon and caramelized onions. My other dining companion did go with the lunch menu, ordering the caprese focaccia sandwich: sun-dried tomato pesto, fresh mozzarella and basil pesto on focaccia bread with a balsamic reduction.