B6 WEB EXTRA: 10 fast-food French fries ranked I eL Explor BRENNAN NIEL DA Poached eggswithprosciutto and taleggiocheese on atoastedciabatta witharugula, cream cheeseand hollandaise drizzled with balsamic vinegar,atHatch in Huntington.
BY CORIN HIRSCH alonedishes,” said ErinBevilacqua, [email protected] whoruns Park Avenue Grillwithher husband,AlexGonzalez. By “break- ain lashed the windows of fast alone,” Bevilacqua means dishes GET YOUR Amityville’s Park Avenue that people might eatmorningor Grill on arecent morning, evening,such as bakedeggswith
m butitcould not deter the chevreorher zucchini-cauliflower co
y. Rarmyofdedicated weekday hashwith turkeysausageand Ched- da breakfasterswho filled every darand Jack cheeses. ws
ne booth, forksand plates clinking while omelets flewfromthe 8 kitchen and the espresso machine 01 BREAKFAST
,2 whirred in the background.
27 At 10 a.m. on aMonday—an
BER hour when manypeople areat work —there’s neverthelessawait TEM
EP foraseathere. Such is the vogue MAN
,S these days forbreakfast, aonce-
AY rote meal that has crept beyond
HERE BRIGHT diner booths and the occasional HEL HURSD weekend brunch to fuel aboomlet YC ,T
in breakfast-centric spots and RA AY Startthe daywith awhole newworld ever-more-decadent twists on eggs HERE AND ON THECOVER SD and French toast. Youcan getanavocado BLT
NEW of choices at these 8stylish morning spots “In the lasttwo yearswe’ve defi- benedict at BrownstonesCoffeein nitelyseen an increase in breakfast- EastNorthport. B7 newsday.com/restaurants Explor
Thecouple has run Park Avenue HATCH 286 Main St., Huntington; eL
Grill foryears, butthis spring they 631-424-0780,hatchbrunch.com I revamped both the interior and the This gathering place forbreakfast and menu to catertothe soaring de- brunch opened in spring, and its yolk-col- mand forbreakfast all day— ored leather booths and centerpiecebar adding aliquor license (for Bloody can engender long waits, evenduring the Marysand mimosas) as well as week. Chef Billy Munzio’s takes on break- gluten-free and dairy-free dishes fast fare trek from classic dishes such as such as veganpancakes made with the “NewYork classic” breakfast sandwich almond flour and almond milk. of scrambled eggs, cheese and apple-wood This year alone,Hatch in Hunt- smoked bacon on an everything-bagel ington, Buttermilk’s Kitchen in brioche, to multiple twists on eggs Bene- Patchogue,Toast Coffeehouse in dict (includingone layeredwith prosciutto BayShore, Brownstones Coffee and taleggio cheese) and buttermilk pan- in East Northport, Famous Toast- cakes with vanilla-rum crème Anglaise and ery in Commack and Rooster’s caramelized pineapple. Thejavacomes Cafe in Bellport have all opened. from SouthdownCoffee, and blood-orange Each is whollydevoted to break- mimosas and rye-laced chai lattes keep fast (and lunch), closing in the things lively. late afternoon and eschewing dinner serviceall together fora BROWNSTONES COFFEE morning-heavy roster of original 361Larkfield Rd., EastNorthport; dishes such as peanutbutterand 631-486-8897,brownstonescoffee.com banana French toast, Mexican Mannyand Christopher Kourounis opened chilaquiles or the current the first Brownstones in Amityville in monarch of the breakfast menu, 2002, long beforethe current breakfast avocado toast. boom took hold.AWest Islip location “Wesell aton of pancakes and wasadded, and this year,theyinstalled eggsBenedicts, butour top seller their thirdlocation in aformer East North- is avocado toast,” said MarkLess- port Friendly’s —mirroring the same ing, executive vicepresident of turn-of-the-centuryvibe and sprawling Lessing’s, which owns and runs coffee menuofits predecessors. The Hatch. “Thatsurprised us.” placewas almost immediately mobbed. Lessing discovered twoother Avocado toast has its ownmini-section of thingswhen opening Hatch: It was the menu, and Brownstones’ creamy easier to find stafffor the more pagoccinos,atwist on frappés, were a humane hours—serversand summer staple. cooks can usuallyleave by 5p.m. —and also,bruncherswerenot PARK AVENUE GRILL 178ParkAve., just relegated to weekends. “A lot Amityville;631-598-4618, of people areworking from home, www.parkavenuegrill.net so theycan come outatdifferent Owners Erin Bevilacqua and AlexGonzalez hours,” he said. MAN opened Park Avenue Grill in 2011, but this So-called millennials have often spring theyrenovatedtheir cozy,quaint been pinpointed as driving the BRIGHT dining room togiveitafarmhouse feel and breakfast trend, butaninformal HEL changed up their breakfast menu with YC
spin through some of these local RA dishes suchasbaked eggs with chèvreand breakfast spots in September Lemon andblueberryricotta pancakes at the Park Avenue Grill in Amityville pestoand gluten-free veganpancakes revealed that the meal cuts alarge made with almond milk. Chef Doug Roten- demographic swath. Bevilacqua berg’s zucchini-cauliflowerhash threaded confirms that her breakfast cus- with turkey sausageand twokinds of tomerstend to be in their 40s and cheese has adevoted following. 50s. Michael Manfredi of East Willis- CRAZYBEANS 159-14 Rte. 25A, ton, not amillennial, is oftenon Miller Place;631-403-4954, ne
the road forhis work in the con- crazybeansrestaurant.com ws
struction industry.Heeatsbreak- Breakfast brought Crazy Beansowners da y.
fast outoften and has along-stand- Callie and TimMartino together:Theymet co ing devotion to diners—buthas when he came in to eat at the spot she m occasionallystrayed from his usual had opened in Miller Placein2012. Later, of “coffee, scrambled eggs, bacon theybecame partnersinboth businessand NEW
and whitetoast” toward things life, expanding the Crazy Beans empireto SD such as avocado toast. “I hadmulti- StonyBrook and Greenport, evenasthey AY grain toast with avocado,alfalfa closed their original Miller Placelocation. ,T sprouts and crushed redpepper.It Last winter,this whimsical luncheonette HUR sounds weird, butIreallyliked it,” reopened in the town whereitall began, SD he said. with retrobooths and tables, abreakfast AY While variations on avocado counter,cherry-red walls coveredwith ,S toast areexpected to continue into artwork, and amenu that bounces from EPTEM the near future, Long Island’s MAN breakfast tacos to quesadillas, three itera- newest crop of breakfast places tions of French toast and old-fashioned BER BRIGHT still trade heavilyinhash browns, corned beefhash with eggs. 27 ,2 HEL
hollandaise and maple syrup.Here 01 YC 8
areeight that either opened or RA were renovatedthis year. An iced latteand the breakfastquesadilla at Crazy Beans in Miller Place CONTINUED ON NEXTPAGE B8 newsday.com/restaurants
CONTINUED FROM PREVIOUS PAGE I eL
Explor 8new spots forbreakfast on LI
BUTTERMILK’S KITCHEN 76 W. Main St., Patchogue; 631-654-6455, buttermilkskitchen.com Buttermilk’s Kitchen,new to Patchogue,is seeminglydesigned forInstagrammable breakfasts:It’s airy and artsy, with ashabby- chicvibe,sake-spikedBloody Marys, and dishes that willset youupfor the day, such as s’mores French toast, steak-and- manchegoomelets and, of course,the buttermilk pancakes.
FORFIVE COFFEE 292Plandome Rd., Manhasset; 516-918-9488, forfivecoffee.com Thefirst Long Islandlocationfor this Queens-based coffee roaster mayhavethe earliest dailyopening timeofthe places on thislist (5:30 a.m., as befitsaplaceacross from an LIRR station). It’salso themost stylish of the bunch,withamodern, bright, streamlined look, as well as asleekcoffee and breakfastingcounter.Come forthe coffee, mocha and cold brew,but stay for breakfast andpastries —cinnamontwists areamust, butthere’s alsosalmon gravlax on rye, avocado toast (ofcourse)with walnuts and pesto, and torrijas, amilk- soaked Spanish versionofFrench toastthat comes topped with ahouse tiger-nut ice cream. BRENNAN FAMOUS TOASTERY 10-2020 E. Jericho NIEL
Tpke., Mayfair Shopping Center, DA Commack; 631-403-2551, Breakfastisserved at the newButtermilk’s Kitchen in Patchogue. famoustoastery.com This is the first Long Island location of this Carolinas-based chain,and ahomecoming of sortsfor co-founders RobertMaynard and Brian Burchill, both of whom grew up in Centereach.Theyopenedthe first Famous ToasteryinHuntersville, NorthCarolina, in 2005with the motto of “breakfast, lunch and brunch. All at once.” That manifestsas amenu mashup of NewYork-centric dishes such as bagels with aschmearand loxto moregut-stickingSouthern fare suchas biscuits andgravy with eggs, all served in an exuberant spacethatevokesafarmhouse AN
kitchen. LO m YS RR co y.
ROOSTER’S CAFE 14 Station Rd., BA da Bellport; 631-803-2993 Cornedbeef hash at Famous Toastery in Commack ws Chef James Maloneand his ne mother-in-law, Annamae Russo, opened 8 thiscafetogether in mellow downtown 01 Bellport in June, and their menu is buoyed ,2
27 by dishes Malonehoned duringa25-year
BER careerinkitchens —including astint at TheFlying PigCafeinMillerPlace. TEM
EP Muffins,pies, cakesand turnovers are
,S baked on thepremises by Sandra Russo
AY Sotke, AnnamaeRusso’s daughter,and lovers of avocado toast should fall MAN HURSD face-first into the AvoTomo, dressed up
,T withtomato confit andbalsamicglaze. AY BRIGHT
Theoatmeal-almond Belgian waffle ain’t BRENNAN SD tooshabby, either, and Rooster’s frothsup HEL NIEL YC NEW
“farmhouse frappés” in flavors such as RA DA s’mores and Oreo. Torrijas,amilk-soaked Frenchtoast, at ForFiveCoffeeinManhasset Avocado toastwith eggatRooster’s CafeinBellport