Mesa's Il Vinaio revamps breakfast, lunch menus

Il Vinaio remains one of the best-kept secrets in Mesa, but that may soon change.

Cameron and Cindy Selogie took over the former Valley Eatery in downtown Mesa last summer. They renovated the dated interior, installed a wine bar and hired chef Patrick Bol (Roaring Fork, Drift, Geisha a Go Go) to create a Mediterranean-influenced New American dinner.

Il VinaioThis week, Bol finally has overhauled the breakfast and lunch menus as well.

For breakfast, simple favorites like pancakes ($5), blueberry crepes ($6.25) and biscuits and gravy ($6.25) remain, but other dishes have been upgraded, such as the oatmeal that now comes with toasted pecans and raisins ($4.50).

Hearty newcomers include sourdough French toast ($5), a breakfast burrito ($6), a pork chop breakfast (three thin chops with eggs, home fries and toast for $8.75) and a ribeye steak with eggs ($10.75).

Highlights of the new 16-item lunch roster are a roasted peppered beef sandwich with caramelized onions ($8.75, pictured), a triple cheese melt with Fontina, Provelone and blue cheese ($7.25), house-made chicken strips with garlic crinkle fries ($7.75) and fat noodles with cheese ($9).

Il Vinaio, 270 W. Main St., Mesa, is open 6 a.m. to 3 p.m. daily for breakfast and lunch and 5 p.m. to close daily for dinner. The wine bar opens at 4 p.m. daily.

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