"Eugenia Theodosopoulous’s European cafe excels in preparing breakfasts and baked goods, including baguettes, brioche, and sourdough made with local grains. Her baking prowess extends to Viennoiserie. Croissants, naturally leavened, come in a range of flavors from olive and rosemary butter to passion fruit and chocolate. Theodosopoulous also serves egg sandwiches on toasted brioche, slow-scrambled eggs, and huevos “Frenchos.”" - Chris Malloy
