Provisional Kitchen

**What makes this different:** While La Puerta code-switches between brunch spot and nightclub and El Gordo runs a 2am taco assembly line, Provisional plays a quieter game—serious pastry, laptop-friendly mornings, and brunch executed with actual technique instead of just Instagram plating. Most hotel restaurants exist to extract money from captive guests. This one built a neighborhood following on fried everything bread with lox and a coffee program that doesn't insult you.

The brunch is why locals come back. The pastry chef clearly cares—croissants that shatter properly, bread worth ordering despite the tourist-tax pricing. One reviewer paid $65 for avocado toast and oatmeal and felt robbed; another ate breakfast here eleven days straight and missed it when they left. That split tells you everything: if you order like you're at a diner, you'll get sticker shock. Order what the kitchen does well—the fried everything bread, the birria and egg situation, anything involving their baked goods—and the tab makes more sense.

Weekday mornings lean quiet and laptop-friendly. Weekends bring the hotel-guest brunch crowd and waits even with reservations. Service runs hotel-professional, which means trained and polite but not exactly warm. The coffee is legitimately good, not just hotel-lobby drinkable.

Practical notes: Toast is $4 for one slice cut in half to look like two—order accordingly. Pizza for room service gets ignored, apparently. Outdoor seating exists but fills fast. If you're not staying at the Pendry, reservations help, especially weekends. Go for brunch, order the pastries and whatever sounds adventurous, skip the safe choices that cost twice what they should.