Hours: 7 a.m. to 8 p.m. Mon-Fri, 8 a.m. to 8 p.m. Sat-Sun.
$
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.