"This is the restaurant I nearly crafted an entire cross country trip for. I’m a breakfast nut, and made sure I wouldn’t miss out on going here (Closed Tuesdays). If you can sit at the counter, do so, and watch the chef work his magic. I vowed to learn to cook breakfast as calmly as he does after watching, and learned the value of cracking your eggs into bowls before cooking and letting your pancake batter rest before cooking them slowly. The specials are superb, and the regular fare is great. Don’t let the long lines deter you. It’s really worth the wait. Take a mug home with you to help you remember the experience."

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