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Chef Heather Haviland scours the state in search of farm-fresh eggs, seasonal produce and eco-conscious meats for her killer weekend brunches. Think sweet corn waffles with strawberry-rhubarb compote, cheddar-scallion scones topped with scrambled eggs and sausage gravy, and delectable pastries.
The last of the Buckeye Road Hungarians pull baked goods, such as apple strudel, chocolate szerbo and pogacsa, right out of the oven. Gourmet magazine gave Lucy’s its “piece” prize, and baker Michael Feigenbaum has promised to serve no Key Lime before its time.
This wee and tidy space in the Cedar-Fairmount District is as crisp and cosmopolitan as a bespoke suit. More bakery than café, the shop specializes in sweets of every size, color and seductiveness. Rounding out the menu are made-to-order panini and French crepes, both sweet and savory.
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