Red Apron makes a helluva breakfast sandwich. Plop into one of the comfy booths and wrap your lips around the ricotta, honey and pine-nut 'aristocrat' or the egg and chorizo 'buenos dias.' They're all heaped onto tigelle rolls, a sort of Italian flatbread. Alas, breakfast is served until 10:30am only (2:30pm on weekends). Burgers and fat sandwiches tempt thereafter.
All of the meat is hormone- and antibiotic-free, from animals humanely and sustainably raised by regional farmers. The surrounding foodie market sells everything from nut butters to duck fat.
