Salads, Breakfast, Soup, Sandwiches, Lunch, Panini, Wraps
In an attractive sun-splashed space with a counter and tables, you can start your morning with chef-owner Erica Reichlin's homey oat-and-raisin scones. Her Margherita omelet, made with three organic eggs (which really do taste better) is filled with tomatoes, fresh mozzarella and basil. Signature corn cakes are slightly sweet, evocative of a corn muffin. Also serving some of Long Island's best pancakes.
Tues.-Fri. 7 a.m. to 4 p.m., Sat. 8 a.m. to 3 p.m., Sunday brunch 9 a.m.-3 p.m., Closed Mondays
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