Burro Bar Review

The interior of Burro Bar is large and spacious, with plenty of seating in a colorful and vibrant atmosphere. There is a large rectangular bar in the center of the restaurant, surrounded by individual tables, a lounge area in the front, and a separate dining room in the back.

Most tables seat two to four guests, but the sunlit lounge area facing the street has more flexible seating and may accommodate larger groups, albeit a bit uncomfortably given the low tables and needing to bend over to eat.

The music is fairly loud at Burro Bar, so it’s not the place I would go for a quiet brunch. The vibe is very upbeat and bustling, with fun decor and TV screens plastered on the walls.

Their Saturday and Sunday brunches are all-you-can-eat-for-90-minutes for $25 per person. Side dishes, cocktails, and non-alcoholic drinks are not included. Note that there is a 5% kitchen admin fee applied to all checks. I recommend making reservations to guarantee your full 90 minutes of bottomless brunch, as the restaurant is very busy during peak weekend hours.

The $25 price tag seemed fair to me, given the reasonable selection of tapas, tacos, and entrees to choose from. I noticed that all of these items have roughly the same portion size, which is quite small (for example, their waffle took only 2 bites to consume) so you may need to order multiple quantities of the same item depending on the size of your party.

For drinks, I ordered the horchata iced coffee and jugo tropical (photographed above). They were both enjoyable, but nothing extraordinary: the horchata contained cold brew, milk, peanuts, and cinnamon sugar, whereas the jugo tropical was a soda drink with pineapple, strawberry, and mango.

I did not try any alcoholic beverages, but their menu boasts drinks such as burro mimosa and “hair of the dog” (horchata iced coffee with rumchata and coffee liqueur). They also have over 100 bottles on their tequila list.

In my first round of food, I ordered Mexican street corn esquites, papas bravadas, French toast, and short rib benedict (photographed above). The street corn was flavorful, with cotija, cayenne, lime, and garlic. The papas bravadas were essentially crispy pan-fried potatoes with a delicious chipotle queso and aji amarillo aioli. The French toast was well-executed enough that it warranted a repeat order, although its topping of caramelized plantains was a bit scarce. The eggs benedict was OK; the poached egg was slightly overcooked.

In my second round of ordering, I tried the huevos rancheros, el montanero “superbeasto,” and crispy brussels sprouts (photographed above). The huevos rancheros had pork charro beans and roasted corn on crispy tortillas, and the “superbeasto” had chorizo con papas, burro rice, and guacamole on a crispy tortilla and topped with a sunny side egg, chipotle mayo, and baja crema. I preferred the latter’s combination of flavors and textures. The crispy brussels sprouts were OK, fairly standard but not as tender or flavorful as my homemade roasted brussels sprouts.

In my third and last round of food, I ordered a waffle (photographed above) as well as another slice of French toast (photographed below). The waffle was tiny and fairly basic, served with strawberry mermelada and tres leches crema.

Overall, I thought that the drinks and dishes were creative with fun flavors and sauces, despite varying levels of quality and execution. I appreciated that care was given to the presentation of dishes. I also noticed that all of the food tasted lukewarm, which is a pet peeve of mine. It’s not surprising given that it’s bottomless brunch, so I expect that dishes are made in advance and probably sitting out for a bit before being served.

Service was very friendly and cheerful, and I was able to fit in three rounds of drinks and food within an hour. I estimate that it took about 10 to 15 minutes for food to arrive after each bout of ordering. I think the 90-minute limit should be plenty of time for most people to sample the menu. I may be interested in returning to try their dinner offerings, such as the tres burro enchiladas, burro burger, and burro churros.