At its new brunch, this Montavilla standby takes a detour from its Middle East playbook. Instead, the restaurant spice-routes American greasy-spoon dishes alongside pots of fragrant Turkish coffee and traditional Lebanese breakfast fare. The kitchen upgrades the classic breakfast trifecta with salty little twists of house-smoked lamb bacon, archetypal sunny-side-up eggs, fiery house-made soujouk sausages, and a potato-carrot-onion dice perked up with fresh mint. Ya Hala’s juicy beef kafta kebabs morph into a towering burger, layered with arugula and a silky slab of roasted and flash-fried eggplant, dressed with a tahini- Dijon on a brioche bun.