"Philip Haddad’s croissants are legendary; they’re also incredibly messy, though you should wear the buttery debris on your face as a badge of honor. The viral, twice-baked Sicilian pistachio croissant naturally steals the spotlight with creamy frangipane oozing from its butter-busting pores, but don’t miss the opportunity to explore the rest of the fine-tuned creations. Kitchen manager Colin Butcher and chef de cuisine Joe Siu offer weekly savory Saturday specials, such as a mortadella breakfast sandwich with creamy bechamel, nutmeg dijon, pepper rings, meaty Italian sausage, and a fried egg. While you’re there, pick up a loaf or two of the sourdough, which utilizes dough fermented for 24 hours to create a compact, chewy crumb and a rustic, crusty exterior." - Tiffany Leigh
