The B: pork belly. The L: arugula. The T: tomato hollandaise. What the acronym doesn’t describe is the perfect balance of each layer, bookended by a supple poached egg and fluffy biscuit. Leia mais.
A $6 cocktail? Perennial’s bartender attends to each glass as if it were his firstborn, blending vodka and housemade pear puree with precision. This might be the best booze deal in town. Leia mais.
One bite of this candy-red sauce and I’m almost convinced it’s prime tomato season. Another bite of perfect black beans, tender tortillas and over-easy eggs and I know it’s just prime ¡Salpicon! Leia mais.
An exemplar of its form, this French toast teams thick-cut slices of challah with two strips of extra-crispy bacon for the perfect sweet-salty combo. Leia mais.
Some French toast can’t hold up when the maple syrup comes a-pouring. But this pan-fried banana nut bread has stamina. Fortitude. Spunk. Meet the winner of TOC’s first No Soggy Slices award. Leia mais.
In the short rib "eggs Benedict", fried green tomatoes stand in for English muffins, thick drizzles of red-wine reduction steal the show from hollandaise and short ribs are fall-apart rich. Leia mais.
We recommend the salads (egg and tuna, both richer and more delicious than any version you’ve had), but only if you start with the incomparable brunch breads—a selection of coffee cake, croissants. Leia mais.
Try the belly sandwich, topped with an oozy egg and mellow pickled onions, and it clicks. It’s thicker and juicier than other breakfast meats, and better suited to a home in a secret-recipe biscuit. Leia mais.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits. Leia mais.
I’m not sure if “stuffed” is a reference to the dish or how I felt after eating, but I’ll take a food coma for the cornflake-crusted challah slices layered with whipped strawberry cream cheese. Leia mais.
The brunch here is so good—and so affordable—that we're beginning to consider the shaded back patio more as our personal backyard. Leia mais.
From the breakfast “mashbrown” (a genius combination of mashed potatoes and hash browns) to the crisp and juicy half-chicken with roasted garlic for dinner, the new food is simple and satisfying. Leia mais.
Here, black-bean cakes covered in melted Chihuahua cheese serve as the base of the dish for a memorable twist on the same ol’, same ol’ Leia mais.
The chef turns the quizzical texture of beef tongue into a hash alternately crisp and fatty, and he deep-fries clams to perfection. Leia mais.
The Sunday brunch at Nightwood—featuring fried-chicken-and-waffles and ricotta griddlecakes—is well on its way to cult status. Leia mais.
