Where to Eat Breakfast Like an Iron Chef
Find out where famous faces from the world of Iron Chef go for the ultimate morning meal.
"It's my go-to brunch spot," Iron Chef Geoffrey Zakarian admits of New York City's French-focused destination Balthazar. When it comes to a savory morning meal, he opts for a rich quiche laced with roasted red peppers and tender caramelized onions. But for a sweet treat, he's all about the waffles (pictured above). The secret here is twofold: Sour cream is on hand to lend a subtle tangy flavor, while crushed hazelnuts add both taste and welcome texture. As for the toppings? "Syrup, berries and crème fraiche, I think, are a major food group. Or they should be," Geoffrey says.
"This is the sandwich of my dreams," Chef Sarah Grueneberg declares of the bacon-egg masterpiece from Huckleberry Bakery & Cafe in Santa Monica, California. Not only is it layered with the requisite breakfast fixings, but it's also dressed with gooey melted Gruyere, peppery arugula and a slather of creamy herbed mayonnaise. Craving something sweet? Follow Sarah's lead and grab a slice of the moist blueberry-dotted cornmeal cake. "You can eat it any time of the day," she says.
The Country Cat
According to Chef Brad Farmier, buttermilk-marinated fried chicken and a rich pecan-topped spoonbread (pictured above) brings together "savory and sweet on one plate" at this Portland, Oregon eatery. "When you taste Country Cat's chicken, what you're tasting is the attention to detail," he notes, explaining that it takes a whopping two days to prepare the bird. For something equally impressive, look no further than the beet-laced hash studded with crispy corned beef.
At Dove's Luncheonette in Chicago, Chef Jonathon Sawyer opts for some of the most-savory dishes on the menu when it comes to breakfast: either a deeply flavorful beef posole or a plate of next-level carnitas (pictured above). Here the succulent pork shoulder is served with a heap of rice, plus pigeon peas and the bright, vinegary bite of pickled vegetables. "At the end of the day, if you start with arroz con carnitas," Jonathon says, "all is bliss."
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