Tasty n Sons
Some might say opening a breakfast/brunch restaurant is the mark of a lazy chef. The hours are less brutal, the basic ingredients are cheap, and the menu stays pretty much constant throughout the year. But chef John Gorham, founder of the fantastically popular Toro Bravo, is anything but lazy. Borrowing liberally from the spice palate that makes Toro Bravo's tapas menu so delectable, Gorham's new Tasty n Sons re-sets the standard for breakfast in a town that overflows with breakfast options. Who cares about bacon-eggs-hashbrowns when you can tuck into a frittata with nettles, asparagus, olives, caramelized onions and fromage blanc (a soft white cheese) served in a sizzling cast iron skillet? Or roasted harissa chicken hash, which gets its smoky magic from Gorham's version of harissa, a traditional North African condiment made with piri piri chile peppers, red peppers, coriander, and other spices. I may skip the chocolate potato doughnut on my next visit (even with crème anglaise it was underwhelming) but I'll be trying the Burmese red pork stew, or maybe the glazed yams with cumin-maple. And, what the heck, I'll start with a "Tasty Mary" with house pickles and a celery salt rim. Can't wait.