Hours: Breakfast, lunch: Sunday, Tuesday-Saturday
Bakery from Dave and Megan Miller, founders and former owners of Bang Bang Pie Shop
Had I made it there in time, Baker Miller Bakery & Millhouse's grits might have made my list of the tasty things I ate in 2014. They're built on a foundation of the shop's house-ground cornmeal, which is fine and smooth, with just the right amount of grit to remind you you're not eating baby food. I don't care, however, for Baker Miller's oatmeal; it's so fine it can't handle the deluge of cream they pour over it. That's what feels like baby food. But while I was skeptical about the toast, it really is pretty special—dense, brown, and sour, incorporating things like juniper and blue cheese, or pistachio. It requires a good three cycles in the toaster before it's ready for the black pepper-sage butter, the spicy maple butter, the raspberry-Riesling jelly, or the blueberry-mint.
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