The James Beard semifinalist team of Diego Galicia and Rico Torres, along with chef de cuisine Alexana Cabrera from their main restaurant, Mixtli, have launched a small, sleek, midcentury modern cafe in Olmos Park with a gluten-free and whole grains menu for lunch and breakfast, plus premium coffees and teas. The new spot is a return to the neighborhood where the two chefs opened Mixtli in a railroad car in 2013, before gaining well-deserved fame and moving downtown. The earthy green and woodsy interior certainly fits the bill, and the small menu offers breakfast and dessert goodies—muffins, cakes, brownies, and the like—from Mixtli’s pastry chef Shelby Mitchell. We tried a zucchini muffin, serviceable for a savory bite, and kicked ourselves for not arriving before early afternoon, by which time the chocolate brownies were sold out. We did, however, have a quite nice bite of lunch: cold chile and garlic rice noodles with garnishes of fresh herbs and peanuts. Other offerings, both imaginative and of the comfort persuasion, include ancient-grain bowls, salads, BLTs, breakfast burritos, and chia orange pudding. In addition to the full range of coffee drinks—prepped with a shiny new straight-from-Italy La Marzocco espresso machine—they serve a few good quality herbal and black teas. Seating is limited: A small couch, a large-ish table, and three small tables are located inside the tiny space, but there are also some seats outdoors.