The interior of Daybreak and Nectar, Damian Dajcz’s newest restaurant in Sterling, encapsulates the industrial-chic millennial aesthetic with hanging Edison bulbs and concrete floors buffed to a high-gloss sheen. The food hall-style warehouse — a former flight school — holds two different dining concepts: Daybreak Biscuit Co. and Nectar Cocktail Bar, both of which seem almost cynically geared toward the young brunch crowd.

Dajcz describes Daybreak as West Coast-inspired Southern comfort fare with a menu that fuses fried chicken and biscuits with burrata and avocado, or sun-dried tomatoes, or katsu sauce — ingredients that evoke the beaches of Santa Monica more than the humidity-soaked summers of the American Southeast.

Nectar is a cold-pressed juice bar that spikes its super food blends — at least one

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