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Power breakfast — what a concept. It’s clearly designed for downtown movers and shakers to start their workdays by impressing each other over the most important meal of the day. The upscale Southern cooking is complemented by dishes that borrow eclectically, drawing on everything from Mexican and Italian (the “Santa Fe frittata”) to Creole to Manhattan (eggs Benedict). Patrons are branching out from the familiar, though, making crabcakes Benedict one of the biggest — and highest-priced — sellers, along with Frank’s Stuffed French Toast (filled with apples and cream cheese) and a housemade turkey sausage.



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