"This place is so cramped even the sidewalk outside the front door is crowded. But inside the perfectly worn room, no one cares, because the scrambled eggs coming out of Jody Williams’ kitchen are truly the softest, fluffiest, most buttery eggs in New York. Show up early (read: 7 a.m.—especially on weekends) and grab a seat at the white marble bar, right next to the towers of juice and scones, for a full view of said eggs being cooked using the steam wand on the espresso machine." - ByThe Bon Appétit Staff
