"Head to this sunny, new(ish) restaurant for breakfast and brunch. Chef Andrew McCormack applies fine dining techniques he picked up cooking at restaurants such as Quince to breakfast fare like eggs Benedict and peach cobbler French toast. He and the team make everything in-house including English muffins, butter, hot sauce, and bacon. Start with the sugar-rolled doughnuts and don’t sleep on the samusa potato pancake inspired by San Francisco’s many Burmese restaurants." - Lauren Saria, Dianne de Guzman, Paolo Bicchieri
Dave Bazzano/af&co