"Pro tip: Sunday takes reservations (via phone) on weekdays, so anyone working from home from Tuesday through Friday can lock in a leisurely brunch slot without having to endure what is one of the area’s most reliably lengthy queues. Once inside, there’s not really any way to get an order wrong, although an especially savvy one will include the smoked haddock rarebit, banana bread and a half-portion of pancakes “for the table”. Don’t overlook the salads, either: judicious use of crunch, spice and acidity makes them far more than a mere afterthought, more evidence of a kitchen that knows exactly what its customers want, and exactly how to give it to them. Pro parent tip: don’t bring a big buggy." - George Reynolds
