Just because we aren’t swinging by Streetcar 520 to soak up the sun with Sunday brunch doesn’t mean we aren’t enjoying their brunch offerings and having a lovely Sunday meal.
Their online ordering platform makes life easy and doesn’t require a login. That’s one less password between us and an order of carnitas bao buns, constructed in the taco-like style popularized by David Chang’s Momofuku restaurants. They’re a fine amuse bouche, full of salty-tender pork, cilantro and a powerfully tangy-sweet chile sauce, with pickled onion and carrot crunch adding texture, a careful balance of strong flavors. Our otherwise light, fluffy buns do harden on the bottom in transit.
We also order the 520 Burger, which starts with a kick from the funk the brie gets when it melts. It takes rich bacon, a beefy (and perfect as-requested medium) burger patty and garlicky aioli to tame the cheese, but it works, and the flavor doesn’t linger. We wish for something acidic or fruity to cut the richness, so upgrading to side kimchi fries serves us well, with the fermented funk and gochujang aioli heat impressing.