I wasn't prepared for the fact that Locanda Verde just might be serving the best breakfast in New York City, and maybe anywhere. Don't believe me? Let me show you. More

I’m a huge fan of the dosa—the enormous South Indian crepe, glistening with buttery ghee, made particularly popular in New York by the “Dosa Man” in Washington Square Park. Only recently, however, did I realize that the dosa is... More

There are two dishes on the breakfast menu at Ralf Kuettel's Trestle on Tenth that are so seriously delicious I'm thinking that his native Switzerland must be one of the world's great undiscovered breakfast destinations. Just typing the following... More

I'm all for seasonal eats, but pumpkin treats are just too good to confine to October. Thankfully, Café Orlin shares my sensibilities: the pumpkin pancakes are on the menu year-round. The best of their kind? Not quite; the four... More

"If a diner could be this good, why were so many others so bad?" There are lots of things about Moustache Bill’s Diner in Barnegat Light that should make an adventurous eater suspicious. The cute name doesn’t inspire confidence, the... More

The neighborhood diner is a staple of New York life, just ask the cast of Seinfeld. As serious diner enthusiasts, we have to know, what's your favorite neighborhood diner? And what should we order, when we're there? More

"Doma’s rolled oats are toasted, lightly sweetened and just cooked through, creating a dry oatmeal that’s more texturally akin to a softened granola." Envision a quintessential West Village café—we’re talking sitcom setting, Hollywood-sketched, laughably stereotyped West Village café—and you’ll get... More

There’s no reason that grapefruit-dieting West Village socialites should miss out on breakfast fun. At Cafe Cluny, even the half-grapefruit, among the most mundane of breakfasts, gets special treatment: Their "grapefruit brûlée" is sprinkled with raw sugar and torched... More

Artisan scrapple may sound as improbable as artisan Spam—practically a contradiction in terms. This mushy American breakfast meat gets a pretty bad rap. The aptly (but unappealingly) named "scrapple" was invented by poor Pennsylvania Dutch farmers to use up... More

"Steel-cut oats, soaked overnight in a blend of water and skim milk, are double-boiled for an hour before they’re dished out." A good breakfast café is hard to find. Measured in terms of quality espresso, competent baristas, or top-flight morning... More