Nonna Mercato’s Baked Eggs
One of my favorite morning eats is eggs cooked in some sort of red sauce — shakshuka, eggs in purgatory, etcetera. Nonna Mercato's baked eggs are just that, but perfected. Delicate eggs, tangy tomato-red pepper stew, and goat cheese.
Zuzu’s Petals’ Fried Chicken N’ Waffles
The chicken and waffles here are on another level. Buttermilk fried chicken. Blueberry compote. Cinnamon pecan butter. Maple syrup. Get it.
Ammatoli’s Levantine Chilaquiles
I love chilaquiles, and Ammatoli has a Mediterranean twist on this Mexican classic. I dub them 'pitaquiles' as they're comprised of crispy pita chips tossed in foul and tomatillo, and topped with egg and sumac.
The Attic’s Breakfast Rice in a Stone Bowl
The breakfast rice arrives in a hot Korean stone bowl known as a dolsot. The rice crisps up over time and commingles beautifully with the other accoutrements: bacon, andouille sausage, eggs, cilantro and sweet soy.
Marlena’s Bufala Ricotta on Toast
This place is one of the vibiest brunch options, with incredible indoor-outdoor ambiance with tons of natural light. The ricotta toast pairs whipped ricotta with seasonal fruit compote. Simple yet delicious.