The Best Breakfasts in New York City

This Museum Mile kaffeehaus is so authentic it may as well be set along Vienna’s Ringstrasse. This gorgeous ground-floor den is clad in dark-stained wood with diners seated along a banquette covered in Otto Wagner fabric. In the mornings, tables fill with hefty Austrian breakfasts—sausage and a pretzel if you dare, or the lighter smoked trout crepes. The cakes and pastries are the stuff of dreams. Linzer torte and Sachertorte are as classic as they are extraordinary. Feuilletine may be described as a chocolate mousse cake but it is anything but simple with its luscious, well-executed layers.

Boerum Hill’s tiny, bodacious deli serves up killer smoked meats among other treats whose caloric content rivals a week’s worth of eating. This is Montreal Jewish fare, the stuff comfort food dreams are made of. Before 11am, it's smoked brisket, with potato, caramelized onions, fried eggs (or bagels). At lunch and dinner, thin slices of corned beef piled high, topped with kraut and Russian dressing, blanketed in melted Swiss and wedged between toasted pumpernickel. 

Raf's has all the charm of an old-world bistro, albeit with a modern polish. Chef Mary Attea and Pastry Chef Camari Mick have partnered with Jennifer and Nicole Vitagliano to create a broad European menu with strong Italian and French influences. Breakfast delivers with exquisite bakery items along with egg dishes. Later, from escargot and house-made breads (a must-order) to pastas like mafaldine tossed with shredded rabbit and favas in a bright lemon pesto, everything is made with care. There are plenty of shareable dishes (think Sicilian cast iron skillet pizza), and while they aren't reinventing the wheel, they are turning out well-prepared meals with subtlety and style. Dessert is non-negotiable, especially the simple-but-superb white chocolate budino.
Didn't plan ahead and get a reservation? Pick your perch at the bar instead.

From white-jacketed servers to that pristine counter, this updated yet model LES café channels the very spirit and charm of its mothership, set only blocks away. Caramelized chocolate babka French toast is crowned with strawberries for a sweet-savory treat; and “eggs Benny” with salmon, spinach and challah never fails to peg a bruncher.

In contrast to its rustic bar downstairs, this stalwart now boasts a second floor dining room, with palm trees and whitewashed walls. Begin with crusty sourdough and creamy beer butter or warm and sticky buns. The kitchen also excels in smoking fish and fermenting vegetables. Don't miss the market for irresistible pastries.

Brought to Mott Street, this charming spot from Chefs Ann Redding and Matt Danzer can be spotted from afar by its corrugated metal-and-wood façade. Inside, the design is just as you'd expect—mashed-up diner with Thai accents, like woven bamboo, rattan screens, and a counter with shiny wood seats. Behind is the kitchen that unlike the décor, exceeds all expectations. Look beyond the Americanized standbys and go for dishes with flavors that are fully realized. Classic-meets-comfort in the laab, featuring fried, not ground, chicken; or turkey- and mushroom-stuffed cabbage with a fragrant broth.
Breakfast runs all day, so indulge in the Thai tea French toast; or for that matter, the beverage carte, which is yet another sample of this team's resourcefulness.