
Based on 1,516 reviews
Toasted Mornay-glazed ham and gruyere sandwich crowned with a runny sunny-side egg — the brunch order people line up for.
Hanger steak with maitre d'hotel butter and a tall heap of skinny, properly salted fries — the bistro test, passed.
Ground lamb with house aioli on a brioche bun — a long-running fan favorite that survives every menu refresh.
Frisee, lardons, and a poached egg in a sharp warm vinaigrette — textbook execution.