While the pandemic may have shifted traditional office culture, one main part of working life that remains unchanged is the power breakfast. Wheelers and dealers, CEOs, and masters of the universe accomplish more before 10 a.m. all over orange juice and eggs. However, today's titans are forward-thinking and like their dishes served with a side of chic. That's why we asked the minds (and culinary skills) behind five of Manhattan's most-coveted tables, their top dishes, drinks, and what the secret is to the perfect pancake, waffle, and French toast. And at these spots, the 8 o'clock slot (9 at Raf's, but their breads are worth it) is the one to snag like a true power player.
Café Chelsea—Charles Seich, Partner
Located inside the historic Hotel Chelsea, the goal behind this French American bistro was to be accessible all day, everyday. And with four unique dining rooms, a collection of unique artwork, along with a bright and cozy vibe, this café might just be exactly that.
Casa Lever—Iacopo Falai, Culinary Director of SA Hospitality Group
Created to bring sophisticated Italian dishes to Manhattan, Casa Lever is the perfect combination of art and gastronomy. Featuring a seasonal menu filled with Italian dishes infused with a modern twist, this midtown hotspot is the place to be for anyone looking for some fabulous breakfast grub.
Locanda Verde—Andrew Carmellini, Chef
One of Tribeca's most beloved staples, this Greenwich Street gem features a lineup of rustic yet tasty lineup of Italian plates (think fluffy lemon pancakes to smoked salmon on a toasted bagel) and aims to serve a mix of traditional and seasonal Italian greenmarket driven cooking to guests; making it the perfect place to kickstart any day.
Raf’s—Mary Attea, Executive Chef
While One Star The Musket Room is known for contemporary dishes, Raf's instead focuses on an European menu infused with Italian and French influences. Whether it's a loaf of bread or stopping by for an espresso, it's no surprise that chef Mary Attea and pastry chef Camari Mick's Elizabeth street bakery is one of New York City's quintessential breakfast locations.
The Whitby Bar & Restaurant—Anthony Paris, Head Chef
Tucked inside The Whitby Hotel, this power breakfast spot combines the warmth and coziness of English hospitality with a menu filled with high quality ingredients like locally sourced eggs, seasonal fruits, and produce from small production farms. Add to that it's prime location (just two blocks from Central Park), a courtyard terrace, and a 130-seat private cinema, and it's no wonder that The Whitby is a breakfast mainstay in the Big Apple.
What is the most important part of a breakfast/brunch menu?
The dishes should be simple and familiar, with a focus on quality ingredients.
—Charles Seich
The eggs section!
—Iacopo Falai
As a lover of eggs for breakfast, I would have to say any egg dish.
—Mary Attea
The most important part of our breakfast/brunch menu is not exactly on the menu, it is a motto that we live by—“simply say, yes.” Anyone can order off of a menu, but at The Whitby Bar and Restaurant we go the distance to give people what they want.
—Anthony Paris
What’s the best breakfast/brunch beverage?
Orange Juice!
—Iacopo Falai
A Bloody Mary...or in our case, Bloody Mary della Casa with Italian hot peppers and mortadella.
—Andrew Carmellini
Fresh grapefruit juice for breakfast and a Bloody Mary, extra horseradish, for brunch.
—Mary Attea
For me, our matcha latte, fresh squeezed orange juice, and ginger turmeric shot are all tied for first.
—Anthony Paris
Favorite breakfast/brunch dish?
Our classic Avocado toast is always my go to, but our new Crostino Americano, which comes with sunny side up eggs, bacon, tomato, avocado, potatoes and toasted sunflower bread, is also amazing.
—Iacopo Falai
Soft scrambled eggs with toast.
—Mary Attea
Hands down, the English breakfast.
—Anthony Paris
Pancakes, French toast, or waffles? What's the easiest way to make the perfect one?
French toast—especially our raisin brioche French toast made with crème anglaise and mixed berries.
The easiest way to make the perfect French toast is to always check the thickness of the brioche, the thicker the better!
—Iacopo Falai
Pancakes! The perfect pancakes come from preparation: sift dry ingredients, separate egg whites and then whip them to stiff peaks. Add them in two batches and don't over mix. Make sure to rest the batter in the refrigerator for 30 minutes after if you can.
—Andrew Carmellini
I've been a French Toast girl my whole life.
To me, using old milk bread that has slightly dried out makes the perfect French toast. A thick slice that spends a few hours soaking up the egg custard mix (which I prefer to have a touch of vanilla bean) is then gently cooked in butter to create a nice golden crust, while the center remains soft and creamy. Add in a sprinkle of powdered sugar and maple syrup, and there's the perfect French toast.
—Mary Attea
Definitely Pancakes.
Pancake batter is fairly to create. All you really need is a good recipe. I would cross reference three or four recipes and look for similarities, and then look for differences. If three recipes tell you to add sugar to the pancake batter and one doesn’t, you know that that one recipe is probably not that good. It seems simple, but it can help a beginner cook start to objectively understand recipes.
—Anthony Paris
How do you order your eggs? What's a tip everyone should know when it comes to making the perfect egg of your choice?
Over easy.
Above all, a very hot pan makes the perfect eggs.
—Iacopo Falai
Scrambled in restaurants, but I do over easy at home. The tip is slow cooking. At Locanda, I do a flipped style where you fold them into each other.
—Andrew Carmellini
Soft scrambled if I am at a restaurant where I know they will perfectly execute them. Otherwise, sunny side up.
To make a perfect soft scrambled eggs, cook them in a non-stick pan using a low, gentle heat and a healthy pat of butter. Consistently stir them to create soft, small curds. I like to add a small piece of butter and some herbs just before finishing. Pull them from the pan while slightly loose and creamy.
—Mary Attea
Over easy. Cooking over easy eggs is a straight forward process that gets tricky at the end because of the “flip”. A certain dexterity is needed to have the confidence to flip hot fried eggs in a pan, but if you can master that little technique—you are on your way there.
—Anthony Paris
Favorite breakfast/brunch spot in the city?
Raf's on Elizabeth Street—it's excellent, and chef Camari's pastries are superb.
—Charles Seich
Aside from our restaurants, Frenchette.
—Iacopo Falai
The Dutch for brunch (biased because I own that also).
—Andrew Carmellini
Lodi or Okonomi for Japanese breakfast.
—Mary Attea
I love the food at Upland.
—Anthony Paris
What are three fresh ingredients to make a no-fuss meal for breakfast?
Farm fresh eggs, good quality butter, and seasonal herbs.
—Charles Seich
Eggs, avocado, and bacon.
—Iacopo Falai
Good quality eggs, great grainy bread, and good local butter.
—Andrew Carmellini
Yogurt, summer peaches, and olive oil.
—Mary Attea
Fresh fruit, cocojune yogurt, and organic oats.
—Anthony Paris
Who are some of your favorite VIP guests that’s visited?
To us, everyone is a VIP.
—Andrew Carmellini
Lily Allen, Kate Berlant, and Al Roker!
—Mary Attea
Every guest is a VIP.
—Anthony Paris
Desert island must haves from your restaurant?
Tiramisu!
—Iacopo Falai
Ricotta pancakes of course.....15 years running and often imitated.
—Andrew Carmellini
The lemon tart. It's made with components that recreate a crème brulee.
—Anthony Paris
And finally, what is your favorite thing from the menu?
From our breakfast menu, either our classic omelette with fine herbs, or If you're looking for something sweet, our Pain Perdu, is delicious and indulgent.
—Charles Seich
The entire pasta section.
—Iacopo Falai
Honestly, the Trippa alla Parmigiana with fried eggs. Very traditional and a great hangover cure.
—Andrew Carmellini
It’s not a breakfast item, but I love our freshly made pasta dishes. They are simple and delicious.
—Anthony Paris
Hero image: Courtesy of Café Chelsea
