Sunny Hyde Up | Our Story
Visalia deserved better brunch
Sam Ramirez and Adrian Rubio looked at Visalia's dining scene and saw a gap. So they filled it — with house-made blue corn tortillas, chorizo hollandaise, and immaculate vibes.
Sam Ramirez and Adrian Rubio
The partners behind The Naxon Group came home to Visalia with a shared obsession: bring a genuinely world-class brunch experience to their own community.
A historic space, made their own
SHU lives inside Visalia's landmark Lamp-Liter Inn — transformed into a mid-century dining room with wood-paneled booths, globe pendants, and an energy that hums from the moment you walk in.
A menu that borrows from everywhere
Latin, Middle Eastern, American, Asian — the kitchen borrows from everywhere. Beef Machaca Chilaquiles on blue corn tortillas sit alongside shakshuka with lebni and pita. Nothing here is ordinary.
The dish that says it all
Challah stuffed with cream cheese, crowned with actual churros, finished with cinnamon bourbon syrup and a condensed milk reduction. The Churro French Toast is SHU's edible manifesto — indulgent, creative, unforgettable.
Visalia's own gathering place
Named a turning point for Visalia's dining scene by the Business Journal, SHU has become exactly what Ramirez and Rubio set out to build — a place where Visalia gathers every morning.
