"The griddle cakes are perfectly burnt along the edges. And even though I am a diehard for maple syrup, they don't even serve it with any syrup because there's the right amount of sweetness. I think it's a blackstrap molasses that they put in, topped with this cinnamon butter that's just unreal. There's the chewiness of the oats, the crispy edges, and they're just soft and undercooked in the center. They also have a really nice pork and a chicken sausage removed from the casing, flattened out as a nice little patty with ketchup on the side." - brennan carley
Jeremy Jacobowtiz