The oatmeal, meanwhile, reimagines the dull breakfast staple as an uncommon salty-savory treat. Not only are the oats cooked in stock, they're mixed with toasted walnut and acorn squash and topped with with brined pork shoulder, cilantro and an egg spiced with a house mix chili peppers. If I had a complaint, it's that the acorn squash was too sweet: It got in the way of the spice and especially the beautiful char from those walnuts.