Hours: Breakfast: seven days; lunch: Monday-Friday
Breakfast, lunch, and brunch place from two grads of the French Pastry School, offering creative, bacon-centric takes on items ranging from frittatas and French toast to sandwiches and soups.
If bacon has officially jumped the shark, someone forgot to tell the folks behind Bakin’ & Eggs (also the owners of Lovely: A Bake Shop). At this breakfast and lunch spot, you can get it on anything from a burrito to a biscuit—even the waffle involves bacon. It’s a good thing it’s done well, or the bacon flight might seem a little over-the-top; as it is, you’d better have either a hearty appetite or plenty of reinforcements if you plan to attack the five large rashers of jalapeño, honey, mesquite, cherry, and maple-pepper bacon. Portions are ample here, and at eight to nine bucks apiece are a good deal as entrees at moderately upscale brunch places go. Even a half order of rosemary-Parmesan drop biscuits with sausage gravy and--inevitably--a slice of bacon (available weekends only) is a reasonable-size meal in itself. Seasonal pumpkin pancakes, only subtly pumpkiny, were three big, fluffy disks topped with chopped caramelized pecans and served with pear butter, maple syrup, and whipped butter on the side. And while the spinach, mushroom, and Gruyere frittata was more than decent, it was the side of cheesy potatoes that really won me over. Our waiter kept checking to see if everything was "perfect"--a tall order at any restaurant--but we couldn’t find any reason to complain.
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