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David Hagedorn | Photo: Scott Suchman | December 30, 2013
For these pedigreed high-profile chefs, breakfast is served!
Breakfasting has never been more popular, especially among power players doing business, and hipsters looking for spaces to dine, socialize and ruminate about next moves. So, it was only a matter of time before savvy, big-shot chefs wanted a cut of the action. Fabio Trabocchi, Frank Ruta and Bart Vandaele see gold in those fabulously prepared eggs—and we’re sure others will soon poach the idea.
Forget bagels and lox—the new replacement is crescia, the flaky, lard-laced, grilled flatbread from chef Fabio Trabocchi’s native Le Marche at Casa Luca. The breakfast winner is lathered with herbed mascarpone and layered with smoked salmon. Other notable offerings are winter fruit salad in light syrup, prosciutto di Parma egg sandwich and a veggie frittata that will make you want to linger for a long while. Also, don’t pass up the hazelnut coffee cake, cream-filled bomboloni or pudding-like hot chocolate topped with whipped cream. Mon.-Fri., 7-11am, 1099 New York Ave. NW, 202.628.1099
Chef Frank Ruta and Pastry Chef Aggie Chin are the indomitable team behind the new Wi-Fi cafe-coffee house inside the Cleveland Park restaurant Palena. Must-haves include a warm and flaky short-crust tart filled with hickory-smoked ham, fontina cheese and Dijon mustard; Yukon gold frittata with espelette, parsley and Gruyere; flaky croissants; and almond fig cake. Also, sip bicerin, a three-layered drink of espresso, 70-percent-cacao Valrhona chocolate and foamed milk. Mon.-Fri., 7am-4pm, Sat.-Sun., 8am-4pm, 3529 Connecticut Ave. NW, 202.537.9250
Top Chef contestant chef Bart Vandaele brings a Belgian touch to breakfast on trendy 14th Street, and that means waffles! His myriad iterations at B Too include a version of toad-in-the-hole that is a waffle-encased, circulator-poached egg (he had the waffle iron specially made); a waffle of smoked salmon, herb-scrambled eggs, avocado and cheese sandwiched between thin, crispy waffles; and a chicken-schnitzel-on-pesto waffle with onion syrup. There are lots of exceptional choices here, and everything is made from scratch and to order. Tue.-Fri., 7-11am, 1324 14th St. NW, 202.627.2800