Breakfast is served all day at this popular Williamsburg spot, which has an outpost in Tokyo. The setting is industrial but inviting—flushed with light bouncing off concrete floors, plain wood tables and light-colored brick walls. The star of the show is the fantastic buttermilk biscuits, fresh-baked beauties that are split and smothered with pork sausage-studded sawmill gravy. These may then be stacked with country ham, house-made fig jam and Vermont cheddar cheese; or simply accompanied by molasses, honey or jelly. A plump fried oyster sandwich appears laced with a mustard-pickled okra remoulade. Much of the produce is sourced locally-a good part of it provided by Goatfell Farm (located on the northern edge of the Catskills mountain range).
- MICHELIN guide inspectors