Breakfast Lists

We Like It Strong and Hot

Thu, 30 Aug 2012 11:00:00 GMT

French Press
Café 45140
With no paper filters to absorb the essential oils, this popular method delivers a deep, dark, full-bodied brew. We recommend this three-way: French press + French roast + French toast at Chefs Tami Whitfield and Joe Kirchmayer’s adorable café along the Loveland Bike Trail. • 123 Railroad Ave., Loveland, (513) 748-5500

Vietnamese
Pho Lang Thang
Using a custom roast—Saigon Phin Daklak—from their own line (Lang Thang Coffee & Tea Company), grounds are carefully packed into a special filter and set over a cup filled with a tablespoon of sweetened condensed milk. The result is powerful, sweet, and thick. Equally great iced. • 114 W. Elder St., Findlay Market, (513) 376-9177

Espresso
Rohs Street Café
Great espresso starts with great beans; attentive baristas keep it consistent. Espresso Monte Cristo roasted by La Terza Roasterie (in Northside) produces one of the finest shots in the city with notes of chocolate, berry, and hazelnut—and absolutely no bitterness. • 245 W. McMillan St., Clifton, rohsstreetcafe.com

The Pour Over
1215 Wine Bar and Coffee Lab
A smidge over an ounce (30 grams) of Tazza Mia coffee is suspended in a ceramic funnel placed over a cup; 11.5 ounces (325 grams) of 203-degree water is slowly poured over it by hand for a 12-ounce cup of robust, rich joe. This precision takes time (about five minutes or more per cup) but it’s worth it. • 1215 Vine St., Over-the-Rhine, (513) 429-5745

Photograph by Anna Knott

Sweet Life

Thu, 30 Aug 2012 11:00:00 GMT

Vegan Doughnuts
Clark and Minnie’s Vegan Confectionary Co.
Vanilla glazed, chocolate iced with toasted coconut, old-fashioned dunking sticks, orange cream, cherry cordial, and peanut butter cup crumble: Compassion in traditional and quirky forms, always sweet.• Sidewinder Coffee, Northside, (513) 542-8321

Cream Scones
Bluebird Bakery
A sibling to the biscuit, authentic scones should be butterfat rich with a slightly dense crumb and not overly precious with ingredients. Owner Jenny Dennis keeps it real with simple varieties such as lemon poppy seed, cream cheese, and jam-topped.• 29 Village Square, Glendale, (513) 772-5633

Cheese Danish
Shadeau Breads
A crisp, golden exterior yields to a tender flaketastic interior with a pocket of vanilla-scented ricotta. • 1336 Main St., Over-the-Rhine, (513) 665-9270

Croissants
Frieda’s Desserts
Croissants represent European baking at its finest, and nobody makes a more elegant example than Armin Hack. His almond croissant is a multi-layered masterpiece crowned in crunchy caramelized almonds.• 6927 Miami Ave., Madeira, (513) 272-0939

Coffee Cake
Annabel’s
We want to love other breakfast cakes as much as we love Annabel Stolley’s blueberry almond, but the wonderful tang of sour cream, rich consistency of almond paste, and snap of fresh blueberries has bewitched us into cake monogamy. • 1004 Delta Ave., Mt. Lookout, (513) 417-8669

Cinnamon Roll
Cake Rack Bakery
Rich brioche dough takes this cinnamon roll to a new dimension. Glazed with brown butter buttercream icing, it’s every bit as “fantabulicious” as pastry chef/owner Jeanette Werle declares them to be—and more. • Findlay Market, 1801 Race St., Over-the-Rhine, (513) 549-8623

Illustration by Pete Gamlen

Goetta Gone Wild

Thu, 30 Aug 2012 11:00:00 GMT

Goetta Danish
Skirtz & Johnston
The Findlay Market bakery wraps chunks of Eckerlin’s goetta in flaky pastry and gives it a schmear of apricot preserves to create the ultimate sweet-and-savory combo. Your tummy will remain free of grumbles until lunch. • 113 W. Elder St., Over-the-Rhine, (513) 381-1286, skirtzandjohnston.com

Hafner’s Hot Vegan Goetta
Honey
This contradiction in terms mimics goetta with textured vegetable protein and spices. It’s baked, then pan-seared for a crispy crust that yields to a slightly creamy middle. The result is more veggie burger than porky bliss, but we still cleaned our plate. • 4034 Hamilton Ave., Northside, (513) 541-4300, honeynorthside.com

Goetta Hash
Taste of Belgium
Typical hash is, well, a hash. Let’s call TOB’s version hash-ish. A fistful of frites supports crispy crumbles of goetta, sautéed peppers and onions, and an over-runny egg. You’ll leave with enhanced feelings of well-being and an increased appreciation for reggae music. • 1133-1135 Vine St., Over-the-Rhine, (513) 381-4607, authenticwaffle.com

Illustration by Pete Gamlen

What a Good Egg!

Thu, 30 Aug 2012 11:00:00 GMT

Poached
Cumin
What Chef Owen Maass calls Benedict, we call an indecent proposal: two glistening, perfectly poached eggs atop “smoked pork debris,” with creamed spinach, pork fat bourbon hollandaise, and delicate microgreens. • 3520 Erie Ave., Hyde Park, (513) 871-8714. Brunch Sun 10:30 am–2 pm

Scrambled
Via Vite
Leave it to an Italian to gently scramble eggs with fruity olive oil, fresh spinach, Parmigiano-Reggiano, and shaved truffle. Note: These are not on the menu, but the kitchen is happy to make them on request. • 520 Vine St., downtown, (513) 721-8483. Brunch Sun 10 am–3 pm

Frittata
Maribelle’s
Chef Mike Florea gives us a pristine, golden, uncomplicated frittata: a thin, plate-sized disc coiffed in a thimble of olive tapenade, pickled red onions, and arugula. • 3235 Madison Rd., Oakley, (513) 321-9111. Brunch Sat & Sun 11 am–2 pm

Fried
The Proud Rooster
Nothing cuts through the aftermath of too much fun like two fried eggs, short order style, liberally salted and peppered with just enough shine that you know salvation is imminent. • 345 Ludlow Ave., Clifton, (513) 281-4965. Mon–Sat 8 am–3 pm, Sun 8 am–2 pm

Omelette
The Palace
With years of feeding finicky travelers, this hotel kitchen has a knack for getting them right every time, and cheerfully accommodates even the oddest combination. • 601 Vine St., downtown, (513) 381-3000. Breakfast served Mon–Fri 6:30 am–10 am, Sat–Sun 8 am–noon

Photograph by Ryan Kurtz

Meat Your Breakfast

Thu, 30 Aug 2012 11:00:00 GMT

Sausage
Eckerlin Meats
Eckerlin makes breakfast sausage two ways, and they’re both exceptional. The links are hand-tied individually in sheep casing, with mustard seed adding old-world German flair. Like the links, the bulk sausage is made only from Boston butt, which produces hearty and flavorful patties free from back fat or fillers. • Findlay Market, between Elm and Race streets, Over-the-Rhine, (513) 721-5743

Pepper Bacon
Kroeger & Sons Meats
This bacon is big. Ordering a pound will get you only 12 slices, but just one is more than enough to wake up your tongue. The pepper flavor is strong but not overpowering, and the fat practically dissolves in your mouth. • Findlay Market, between Elm and Race streets, Over-the-Rhine, (513) 651-5543

Goetta
Glier’s
Even among locals, goetta carries something of a mysterious aura, but the recipe for Glier’s is actually quite simple: pork, beef, pinhead oats, and spices. When your goetta starts popping in the pan, be patient. Cook it until the outside turns golden brown, so the crisp edges fortify the creamy center. • (859) 291-1800, goetta.com

Ham
Avril-Bleh & Sons Meat Market
The folks at Avril-Bleh let their meat do the talking. The ham steaks aren’t souped-up with too much brown sugar or mustard or honey. This is simply top-notch, meticulously cured pork. It’s moist, sweet, and the meat around the bone is worth fighting over. • 33 E. Court St., downtown, (513) 241-2433, avril-blehmeats.com

Photograph by Ryan Kurtz

Toast of the Town

Thu, 30 Aug 2012 11:00:00 GMT

What’s the deal with Northside? Is it populated entirely by “morning people”? Or does it sit on A magnetic field that attracts the chronically hung over and caffeine-addicted? Whatever the reason, it is—hands down—the best breakfast neighborhood ever. —Linda Vaccariello

1) Sidewinder
Coffee shop with an Earth Shoe vibe. Tofu burritos, vegan and non-vegan baked goods, and a killer Mexican latte. • 4181 Hamilton Ave., (513) 542-8321. Mon–Fri 7 am–10 pm, Sat & Sun 8 am–10 pm

2) Take the Cake
Bakery-cum-café with communal tables. Outrageously rich French toast bread pudding and biscuits as tender as Mamaw’s. • 4035 Hamilton Ave., (513) 241-2772. Brunch Sat & Sun 9 am–2 pm

3) Honey
Honey’s eggs Benedict and Binkle fries surely must have their own official fan club by this time. • 4034 Hamilton Ave., (513) 541-4300. Brunch Sun 11 am–2 pm

4) Melt Eclectic Deli
Vegan-friendly. The hot brown is decadently cheesy, and the French toast is made with challah from Sweet William’s Bakery. • 4165 Hamilton Ave., (513) 681-6358. Brunch Sun 10 am–3 pm

5) Blue Jay
Comfortable booths, vintage counter, and hearty breakfast. Two eggs, home fries, and pan-crisped goetta will set you back just $5.60. • 4154 Hamilton Ave., (513) 541-0847. Mon–Sat 8 am–3:30 pm

6) Park Chili
Known for “The Mess”: eggs, meat, and potatoes swathed in a hangover-clearing blanket of gravy. • 4160 Hamilton Ave., (513) 541-9902. Mon–Fri 7 am–6 pm, Sat 7 am–2 pm, Sun 9 am–1 pm

7) Bonomini Bakery
For the roll-and-coffee crowd, this old fashioned bakery is open before dawn so you can get your doughnuts and joe to go. • 1677 Blue Rock St., (513) 541-7501. Mon–Sat 5 am–6 pm

World Café

Thu, 30 Aug 2012 11:00:00 GMT

Chinese
Uncle Yip’s
Sometimes the traditional breakfast doesn’t cut it. For those mornings, there is dim sum. Uncle Yip’s has 29 variations of steamed buns, dumplings, rolls, and other surprises. This is food for sharing. Take friends. • 10736 Reading Rd., Sharonville, (513) 733-8484. Dim sum Sat & Sun 11–3

Indian
Amma’s Kitchen
The vegan brunch buffet features gobhi Manchurian, deliciously sweet gulab jamun fried cottage cheese balls, and dosa rice crepes. It’s popular with southern Indians looking for a taste of home. • 7633 Reading Rd., Roselawn, (513) 821-2021. Brunch Sun 11:30– pm

Tex-Mex
Enzo’s
The breakfast burrito is an unsung hero of the breakfast world. When done right—and the Enzo burrito (eggs, hash browns, sausage, salsa, cheese) is done perfectly—it is a tortilla-wrapped work of art. • 1106 Race St., Over-the-Rhine, (513) 579-1106. Mon–Fri 7 am–6 pm

Italian
Europa Bistro & Cafe
Get here early for a quiet breakfast of French toast topped with mascarpone or filled with Nutella, sweet or savory crepes, or—for Texas-sized appetites—a large center cut filet with eggs. • 616 Main St., Covington, (859) 916-5511. Sat & Sun 10 am–3 pm

Vietnamese
Pho Lang Thang
After a morning at Findlay Market, there are few things better than a cup of Vietnamese drip coffee with condensed milk. Throw in a pre-lunch Pho (rice noodles in a chicken broth) and you’ll be full until dinner. • 14 W. Elder St., Over-the-Rhine, (513) 376-9177. Tues–Sat 11–6, Sun 11–4

Photograph by Anna Knott

We Never Close

Thu, 30 Aug 2012 04:00:00 GMT

Anchor Grill
The neon “We May Doze but Never Close” sign in the window says it all. Head straight for the goetta and cheese omelette, served with your choice of toast. A whole slice of goetta and a layer of cheese, beneath a blanket of egg. It’s heaven. Just make sure you bring cash—no plastic accepted here. • 438 Pike St., Covington, (859) 431-9498

Pepper Pod
Fair warning: There is no nonsmoking section here. But the waitresses are sassy, and the food is cheap and filling. The Poor Boy breakfast delivers you two thick slices of fried bologna, two eggs, hash browns, and toast for $4.80. For soaking up whatever you’ve overimbibed, try the loaded hash browns, with ham, onion, peppers, tomatoes, and American cheese. They’ll set you back a mere $3.85. • 703 Monmouth St., Newport, (859) 431-7455

Camp Washington Chili
The interior is sparkly-bright, with diner-ific red accents, and the menu’s packed with breakfast favorites, but this is a chili parlor—and one of our very best. So why fight it? Order your omelette with a scoop of Camp Washington Chili on top, and really get those 3 a.m. munchies out of your system. • 3005 Colerain Ave., Camp Washington, (513) 541-0061

Illustration by Pete Gamlen