Breakfast & Brunch

I love that moment in the early morning when the first customers stumble through the door. People are a little more raw at that hour, slightly less polished than they’ll be after they’ve had their coffee and a bite to eat. From my spot cooking behind the line, I can watch the steady trickle of guests filling the tables; there are always some new faces as well as old ones. People from the neighborhood stop in for a sticky bun or a scone on their way to work; others take a table for an early morning meeting or maybe just some time alone with the newspaper. Working the line in an open kitchen allows me to keep an eye on who’s coming in, and if it’s one of our regulars, a chance to catch up. Quite a few of our customers have standard orders that never vary. I can often get their breakfast started before the menus even hit the table.