But it’s not just fast food: all-day breakfast is advantageous for fancier restaurants too. “Food costs (eggs, flour, milk) are very low and satisfaction level is high,” Thorn says, though he notes that restaurants doing all-day breakfast will benefit from a liquor license. “People like mimosas and bloody Marys with breakfast.”
When it was tweeted that the dish was coming off the menu (the small, sweet leeks Badman sources were going out of season), a crowd of 40 people showed up that last night “for their eggy, gooey situation,” says GM Pavle Milic. (Good news: The gratin came back on the menu in November.)
Old bungalow into a minimalist restaurant and brought refined, very modern cooking to Salt Lake City. The $49 three-course menu might include excellent anise-spiced elk, but the best dish is one of the amuse bouches: a sliver of scallop sashimi with lightly sweet Meyer lemon confit, crunchy toasted buckwheat kernels and—pushing it over the top—tiny pieces of compressed apple, vacuum-packed to concentrate the flavor.
He launched Smoke late last year, hanging elementary-school pictures of the staff on what he calls the “grandma wall” and building a backyard smoke house: a concrete shack with a 1905 Franklin cast-iron stove bought on Craigslist for $250. He slowly smokes cured pork jowl over pecan wood and serves thin slices of the luscious meat as an appetizer with as many pickled ingredients as possible, including house-made half-sour pickles, pickled
The roast lamb, sweet onions and arugula are all local; the chewy fregola and the capers in the salad’s piquant dressing are not. Before opening Stellina, Caiazzo ran the grilled cheese stand at the Point Reyes Station farmers’ market. He now has grilled cheese sandwiches on his lunch menu, and they’re an occasional special at dinner—made with stuff he really likes.