Chef Niki Haritos (alongside chef Fred Madrid) of Breakfast Bistro, realized early on while working in other breakfast places, that she could make a home-made breakfast that was both easier and better than “just putting frozen McCain hash browns in a fryer.”
That realization produced Breakfast Bistro, a far cry from your typical diner with its cloth tablecloths, linen napkins, fireplace, big windows, and most of all, farm-fresh food. “Ninety-five percent of our foods are local,” Haritos says, including eggs, potatoes, bacon and more.
The menu includes not only classics like Eggs Benedict (“bennies”), waffles, omelettes, and steak and eggs, but creative weekend breakfast features such as cinnamon roll pancakes and Boston cream French toast. “We’re always working to come up with new things,” Haritos says. Some features prove so popular they get added to the menu, like the chicken and waffles.
The bennies are among the bistro’s most popular items, and the secret’s in the sauce. “Our hollandaise is something everyone talks about,” Haritos says. “I think it’s the local eggs and the butter we use. In a lot of places, no one makes actual hollandaisee.”
There’s also a variety of gluten-free and vegan selections, so everyone can find something to enjoy. And don’t think you can only get breakfast at the Breakfast Bistro; it also offers sandwiches and wraps, soups made fresh daily, salads, and more. Haritos points to the triple-decker grilled cheese sandwich as a lunch standout.
As she puts it, “Breakfast Bistro is open from sunlight to candlelight for breakfast, lunch and dinner”— which means the fabulous fresh food and friendly staff are waiting for you right now.
3215 East Quance St.