"Head to this sunny new restaurant for breakfast and brunch seven days a week. Chef Andrew McCormack applies fine dining techniques he picked up cooking at restaurants such as Quince to breakfast fare like eggs Benedict and apple butter French toast. He and the team make everything including English muffins, butter, hot sauce, and bacon in-house. Start with the sugar-rolled doughnuts and don’t sleep on the samusa potato pancake inspired by San Francisco’s many Burmese restaurants." - Lauren Saria, Dianne de Guzman, Paolo Bicchieri
Dave Bazzano/af&co
