The B: pork belly. The L: arugula. The T: tomato hollandaise. What the acronym doesn’t describe is the perfect balance of each layer, bookended by a supple poached egg and fluffy biscuit. Leer más.
A $6 cocktail? Perennial’s bartender attends to each glass as if it were his firstborn, blending vodka and housemade pear puree with precision. This might be the best booze deal in town. Leer más.
One bite of this candy-red sauce and I’m almost convinced it’s prime tomato season. Another bite of perfect black beans, tender tortillas and over-easy eggs and I know it’s just prime ¡Salpicon! Leer más.
An exemplar of its form, this French toast teams thick-cut slices of challah with two strips of extra-crispy bacon for the perfect sweet-salty combo. Leer más.
Some French toast can’t hold up when the maple syrup comes a-pouring. But this pan-fried banana nut bread has stamina. Fortitude. Spunk. Meet the winner of TOC’s first No Soggy Slices award. Leer más.
In the short rib "eggs Benedict", fried green tomatoes stand in for English muffins, thick drizzles of red-wine reduction steal the show from hollandaise and short ribs are fall-apart rich. Leer más.
We recommend the salads (egg and tuna, both richer and more delicious than any version you’ve had), but only if you start with the incomparable brunch breads—a selection of coffee cake, croissants. Leer más.
Try the belly sandwich, topped with an oozy egg and mellow pickled onions, and it clicks. It’s thicker and juicier than other breakfast meats, and better suited to a home in a secret-recipe biscuit. Leer más.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits. Leer más.
I’m not sure if “stuffed” is a reference to the dish or how I felt after eating, but I’ll take a food coma for the cornflake-crusted challah slices layered with whipped strawberry cream cheese. Leer más.
The brunch here is so good—and so affordable—that we're beginning to consider the shaded back patio more as our personal backyard. Leer más.
From the breakfast “mashbrown” (a genius combination of mashed potatoes and hash browns) to the crisp and juicy half-chicken with roasted garlic for dinner, the new food is simple and satisfying. Leer más.
Here, black-bean cakes covered in melted Chihuahua cheese serve as the base of the dish for a memorable twist on the same ol’, same ol’ Leer más.
The chef turns the quizzical texture of beef tongue into a hash alternately crisp and fatty, and he deep-fries clams to perfection. Leer más.
The Sunday brunch at Nightwood—featuring fried-chicken-and-waffles and ricotta griddlecakes—is well on its way to cult status. Leer más.
