Breakfast lovers of the world unite at artsy Milktooth, a can't-miss morning hot spot set in a tchotchke-peppered garage. In 2015, Jonathan Brooks was Food & Wine magazine's first ever chef to win Best New Chef without serving dinner. Wondrous farm-to-fork stunners include the sourdough pearl sugar waffle with burnt honeycomb candy, parmesan, whipped citrus honey butter and raw honey.
Or the spiced fried potatoes with sunny egg, cream cheese and chive aioli, shallot, caper and dill pickle. Innovative pastries and serious attention to coffee round out this perfect jumpstart to your day.