Three local restaurants show off their classic breakfast dishes.

photos by Keith Borgmeyer

Glenn’s Café

Chef Kiel Herman

Belgian Waffle

Belgian waffle served with fresh fruit, powdered sugar, butter, and maple syrup (pictured above).

Southern Eggs Benedict

Biscuit base topped with smoked pulled pork, poached eggs, and hollandaise sauce.

New Orleans French Toast

Cranberry walnut pain perdu with maple bacon syrup. Served with bacon or sausage.

Broadway Brewery

Chef Eric Seidler

Corned Beef Hash

A traditional corned beef hash with potatoes, peppers, and onions, all served atop a bed of creamed greens and topped with a local farm-fresh duck egg.

Room 38

Chef Jeremy Bowles

Fat Elvis Waffle

Belgian waffle topped with chocolate, peanut butter, and banana. Served with bacon maple syrup.

F’in Burrito

Flour tortilla stuffed with eggs, bacon, sausage, roasted potatoes, pico de gallo, and cheddar. Garnished with chipotle hollandaise.

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