NYC Hotels Roll Out Great New Breakfasts

"Opened recently by chef Ignacio Mattos on the first floor of the new Nine Orchard hotel, this spot has quickly become a morning destination: its oeuf à la coque is a photo‑ready soft‑boiled egg meant to be eaten two‑handed (fried‑bread batons for dunking and demitasse spoons provided to scoop the white), and the in‑house bakery turns out madeleines, canelés and a kouign‑amann with a crackly crust and tender interior. An herb‑seasoned Italian ham produced in California is excellent when layered on house scones with butter and fresh raspberry jam. Note that weekday morning service ends at 11 a.m." - Tammie Teclemariam