Don Memo in Westport Launches Brunch!

Take a fast food style breakfast burrito/wrap and make it better!

Just under three years ago, our esteemed founder, Stephanie Webster, introduced CTbites readers to Bill Taibe’s Don Memo. Since the summer of 2020 when Don Memo opened, it has not only been a hit with locals and out-of-towners, but Taibe’s interpretation of authentic Mexican cuisine with ingredients that are seasonal and locally sourced has gotten its share of acclaim as a 2021 CRAzies nominee for Best Restaurant (West Region) and a Restauranteur of the Year win for Taibe.

This year, there are big plans for two of Taibe’s restaurants, Kawa Ni and Don Memo, as they’re set to expand in Denver. While Kawa Ni will be the first to open in the Mile High City, Taibe hinted that Don Memo will hopefully follow in the latter half of 2023.

But the Denver expansion isn’t stopping Taibe’s restaurants from growing in Westport. Kawa Ni—if you haven’t heard—has both a bigger bar and twice the dining room space.

As for Don Memo? It’s open an extra day with another day, Tuesday (because yay for Taco Tuesday!), coming soon thereafter when the weather calls for tacos, tostadas, and palomas on the patio.

What’s going down on Sundays at Don Memo is…BRUNCH. And it’s not only offered on Sundays, but Fridays and Saturdays as well.

On the left is Don Memo’s version of a tequila sunrise, made in the spirit of a garibaldi. That fluffy OJ effect is achieved by juicing the whole orange. Pictured right is a Carajillo, a common Latin American espresso beverage, sometimes served hot. The liquor that it’s spiked with varies from country to country. In Mexico, a Carajillo is typically a blend of espresso and mezcal, coffee liqueur, or Licor 43, a Spanish spirit that provides citrus and vanilla notes. At Don Memo, they serve is cold and rock with Licor 43 for a smooth, coffee, almost liquified milkshake-like result.

“It has always been a plan to open up Sundays,” Taibe says. “We got to a point where it never felt right to open on Sundays because of staffing issues. Now going into winter and given how strong The Whelk and Kawa Ni are doing—Kawa Ni in particular—we thought it’d be a good time to shift to a Sunday with Mondays and Tuesdays off. We’re still on a five-day work week but could never do a sixth because of staffing. Come April or May, we’ll see where we’re at and open on Tuesdays. Opening on Sunday allows us to slowly get out wings and get the staff comfortable.”

Taibe then joked, “It’s amazing how religious everyone gets when it comes to coming in on Sundays!” he says. “Everyone all of a sudden goes to church. But seriously, first and foremost is the health and well being of our staff. We need them to be healthy people with their minds right. We continue to work on staffing and building people up as to discover new leaders in the company.”

And that’s the reason or reasons, if you will, for Don Memo finally breaking out Sunday brunch to join Friday and Saturday in serving Mexican dishes that are yolky and savory, some hangover cures, and one sweet, epic “pan” cake.

The reason you’re all here, though, is for this brunch preview we’re about to provide.

Taibe explained the jalapeño tamales en salsa as a dish he’s seen many times on his travels to Mexico as cut up chunks of masa tamales tossed into salsa and simmered. Toss a sunny egg on top and you’ve got brunch. “ We don’t want to get rice and beany here,” Taibe says. “But in Pueblo when I ask around about what everyone tends to eat for breakfast, it’s rice with refried beans and an egg on top. That’s delicious when I’m drunk at home, but I can’t sell that in this restaurant.”

Pozole rojo, a classic Mexican soup that sometimes uses green chiles aka, pozole verde, but in this case red chilies equals “rojo,” and instead of pork as the protein, Don Memo’s uses tender, slow-cooked duck, plus traditional hominy, sliced raw radish, shredded cabbage, and a lime wedge if you’d like some acidic brightness. Don’t be afraid to break up those homemade corn tostadas in your soup either.

Your eyes aren’t deceiving you. This is a michelada. And it’s one of the best ones THIS michelada lover has ever had. The chunky Bloody Mary mix or store bought tomato “stuff” isn’t in this one. Taibe explained that in Mexico they don’t really drink that mix, mixed with beer. A little spicy chile arbol, Worcestershire sauce (salsa inglesa), lemon, Modelo on draft, and a Tajín rim make for a refreshing drink.

There’s a whole section of chilaquiles on the menu, four different ones, in fact. But if you’re wondering about another classic in huevos rancheros, they’re coming at some point very soon. “We’re till trying to figure out a huevos rancheros,” Taibe says. “We’ve been focused on getting Kawa Ni ready in Denver as opposed to being focused on a bunch of new dishes at Don Memo. The menu is so balanced so I don’t know what’s missing here. It seems like an easy dish. Classically it is. But it’s literally salsa with warm tortillas and a sunny side up egg on top. I don’t want it to be soggy or gloopy. We might reimagine it as a tostada of sorts. It should be on the menu in the coming weeks in some form. If something isn’t to our standards it doesn’t make the menu.”

Yes! The regular cocktail menu is available during brunch, including all the margaritas and palomas that general manager Branden Hahn says are “Don Memo’s lightest, most refreshing, and proudest drinks on the menu.” In back of this raspberry-lime marg is the “Tia Mia,” (rum and mezcal, citrus, almond orgeat) Don Memo’s take on a Mai Tai.

If you want something hefty, appropriately greasy, cheesy, and ultimately soul satisfying, this quesadilla stuffed with grilled crisped carnitas, melted pepper jack, potatoes, egg, and salsa picante will do the trick.

More carnitas, this time in a hash. And by the way, Don Memo’s tacos, including carnitas are orderable during brunch, too.

If you eat brunch like I do, savory comes first, but a sweet shareable dish on the table is a nice contrast. Trust me, you’re not going to want to share this “pan” cake. Visitors to The Norwalk Art Space may recognize it from there. For others, this is a homemade pancake batter baked in a pan that was created by Kelly Clement who you’ll often see at The Art Space Café. Don Memo’s “pan” cake is generously buttered, doused in a salsa infused maple syrup, and topped off with a handful of butter crisped plantains.

Hungry yet?

We’re guessing as much, so hit up Don Memo’s brunch on Friday and Saturday from noon - 3 and on Sunday from 11:30 - 3.

90 Post Road E; Westport
203.557.6198; donmemowestport.com