MICHELIN Guide’s Point Of View
This charming neighborhood brunch spot arrives courtesy of Chefs Stephen Ross and Stephen Paul. The farmhouse-designed space is rustic, welcoming and filled with personal touches, like reclaimed wood tables and vintage stained glass windows. As if that weren't enough, the service staff is also genuinely friendly—coffee is poured the minute you sit down, and the chefs often appear to greet guests in person. The kitchen's slogan is "globally inspired cuisine, rooted in tradition" and their globe-trotting ingredients-merguez sausage, cheese curds, romesco sauce-wind their way into a delicious array of brunchy items. Standards like eggs Benedict and French toast get sweet elevation from unexpected, upscale elements like King crab or even foie gras torchon.