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I had an exciting and fun filled morning re-exploring some places I have not visited in awhile- I started out in North Arlington and went down to River Road in Weehawken- My first stop was Mitsuwa-I haven't been there since they re-modeled I bought some sushi and other items from there I went to Whole Foods then went up Edgewater Avenue to Han Ah Rheum from there I went along Broad and then to Jerry's from Jerry's I went to Teaneck to check out some things Jewish-my son is about to become engaged- All and all I had a great morning exploring

Does anyone know anywhere that serves silver dollar pancakes in Seattle?

My birthday is coming up and since my favorite meal is brunch, I'd like to go out for a birthday brunch. Our four-month old daughter will be joining us. Since we'll have the baby girl with us, I don't think Lacroix (or somewhere equally as nice) is appropriate. I'm looking for something more casual. We've already been to the following popular spots and are looking for something new (and baby-friendly) - any suggestions? Sabrina's (and Sabrina's 2) Morning Glory Carman's Honey's A Full Plate Cafe Cafe Apamate Marathon Mixto Thanks!

Back in the late 80s and early 90s there was a fantastic breakfast cafe - in Cow Hollow - on Union or Green maybe. The name of the place began with "D". Person's name I think, but not a common one. The best seats in the house were at the counter in front of the grill, watching them cook. As I recall, famous for omelets and fantastic french toast. And the name of the place is...? Are they still around and are they still as good.

Are there any good buffet style brunch menus in TO ?. I see from the Toronto Life articles that the Four Seasons does this on Mothers Day and New Year but is this an all year round thing ?. Are there any others worth visiting ?. Thanks

Thinking of going for Belgian Waffles this holiday Monday - anyone have some suggestions? (For brunch, so Chambar is out of the question ) I'm in Burnaby so some nearby ideas would be great, but willing to travel!

Hiroyuki's terrific food blog includes photos and descriptions of some wonderful, multicourse breakfasts, including marinated fish, pickles, and meatballs. I posted the following: "It seems to me that in Japanese cuisine, the distinction between foods appropriate for breakfast and foods for other meals might be less strong than, say, most American's feel. I myself am not a fan of American breakfast foods in general (I agree that granola is better as a snack food), but my husband winces when I nibble on a piece of chicken or fish-that's-not-lox for breakfast. What Japanese foods would be taboo at breakfast?" Of course, my husband would not be taken aback by sausage or bacon or pickled herring at breakfast, although we don't generally have those things. He would think it odd for us to have pancakes for dinner. (I'm using him as a straw man, here.) Leftover pizza for breakfast has a whiff of transgression about it. So . . . I started wondering whether there are various levels of differentiation between meals among cuisines. And whether there are any syntactical rules to be found. I don't think it's the level of spiciness or blandness, exactly. Alliums might figure in the American rules. Fattiness? Sweetness? Why do we associate eggs with breakfast and chickens with dinner?

I am interested in your thoughts and ideas on vegetables for breakfast. I know that Asians do this well, so I am interested in ideas that fit the European tradition. My interest is two-fold. It goes without saying (or I wouldn’t be on eGullet!) that I am eternally interested in food and cooking (and I love vegetables, although remain to be convinced about okra, for which I await the attack … or the convincing … ). Secondly, I am interested from a professional point of view. I spend a lot of time talking to patients about nutrition (frequently feeling as a voice in the wilderness, but one must not give up ….). The National Health and Medical Research (NHMRC) guidelines (Australian, but I think they are similar elsewhere) recommend for adults 2 serves of fruit a day and 5 of vegetables. What constitutes a standard single serve of vegetables is: 1 cup of raw leafy vegetables half cup of other vegetables, cooked or raw 150mL of vegetable juice The reality is that most people eat most of their vegetables with their evening meal, and I suspect very few would eat 2 ½ cups at that meal (certainly not the ones who make me feel like the ‘voice in the wilderness’). I also suspect that in spite of claims about ‘salad sandwiches’and the like, that not much in the way of veges is consumed at the average worker office lunch. I’d love to be able to make some more concrete suggestions when I try to encourage more vege eating. What ideas do you have, working within that European tradition, of veges for breakfast? The ones that spring to mind are: Baked beans. Bubble and Squeak (and variations thereof). Those German-ish potato pancakes which are fantastic except in their bastard, grease-loaded offspring of Hash Browns. I look forward to your ideas. Janet

I'm picking up a friend at Newark Airport 6 a.m. on Memorial Day and driving to the Dream hotel, which I believe is on West 55th. We'll be spending the day in the city catching up on almost 20 years. What breakfast, lunch and dinner recommendations do you have? I'm sure we wouldn't mind taking a cab or subway someplace, but walking distance of a mile or two is fine. Nothing fancy and I'll probably be leaving before 5 p.m. to Philly, so dinner may not happen. Thanks!

Wendy's is joining the Fast Food breakfast crowd. The brief article: Wendy's to serve Folgers coffee in breakfast push Are Folgers' Gourmet Selections coffee flavors good enough to attract the breakfast crowd? As someone who grinds their own beans everyday, it wouldn't be a selling point for me. But then I'm probably not their target customer. The article says the company is already serving breakfast in 160 stores. Has anyone tried their breakfast menu?

Heading north next week and thought I would plan on stopping somewhere north of Gorman for breakfast. I've only seen Denny's and McDonalds. Anything interesting?

While cruising down my local supermarket cereal aisle recently, I discovered two things I genuinely didn't realize the world needed: 1. Cereal straws: they flavor the milk you suck through them like Trix or some other cereal, and then you eat the straw when you're done. 2. Chocolate Chex. What else is on the horizon? I want to be ready to deflect requests when my son is old enough to start asking for cereal treats.

1. The usual, and some unusual, sparklers with a celebratory breakfast. 2. A 3 am post-crush meal of omelette and wine. 3. My black kitten, Diablo, leaps into our bed with . . . a live mouse!! Which he turns loose so he can play with it. And in the ensuing pandemonium and shrieking proceeds to lose it in the bedclothes! So at 5:45 am I am having a little tipple of the house viognier/roussanne blend. Who needs the other 7 reasons . . .

A tall order, I know. Some friends of ours have a lay over between 10:00 - 2:00 at Gatwick. Brunch seems to be the only viable option. They also are coming with a 3 year old. Anywhere within shooting distance of the airport would be best. Any suggestions? I'm at a loss. Thanks!

A few weeks ago I read an essay in the NYT dining section which started out with an observation that -- apparently -- lots of adults all over the U.S. eat cold cereal as a night time snack. The essay then went on to suggest that polenta (aka "hot cereal") would be a better choice. The essay was pretty lame, in my opinion, but the author's contention about cold cereal surprised me. As someone who hasn't eaten cold cereal at any time of the day for more than 15 years, I can't imagine cold cereal being something anyone would eat at night (well, any time, actually, but I can understand the appeal at breakfast -- it's fast, easy and filling). So, have I been missing something all these years? Is cold cereal a perfect snack for late night?

Matt's Big Breakfast 801 N. 1st Street ( 1st & McKinley) Phoenix, Az. 602-254-1074 When I see a line of people spilling out into the street waiting to eat at a restaurant in Phoenix, I know the food must be good. At Matt's Big Breakfast whether it is breakfast or lunch, the food does not disapoint. Matt and his wife Erenia serve simple food but use top-notch ingredients ( Chino Valley Ranch Eggs, Harris Ranch Beef, Terra Verde Farm Preserves, McClendon Select Produce, Wildflower Bread, The Pork Shop ). Upon entering Matt's, one can not help but think "this place is cool". The diner setting is something that harkens back to the diners of yesteryear. I have made my way around the menu a few times and everything comes out like that dream breakfast should. The option of hash browns or home fries is something that I appreciate because the art of the hash brown seems lost these days in most breakfast haunts. cheese omelette with HASH BROWNS French Toast with maple syrup waffles with pepper bacon from The Pork Shop Daily Special - ham, roasted jalapenos & cheddar cheese egg scramble The Chop & Chick - two eggs and a skillet seared Iowa pork rib chop The lunch offerings at Matt's are equally satisfying, highlights include: Big Butter Burger (need I say more) Chili Bowl I do not ever remember ordering or for that matter eating an egg salad sandwich but I saw one at Matt's pass me by and could not resist. Egg Salad Sandwich ( I added a couple strips of that Pork Shop bacon) Matt and the back of his wife Erenia Matt's Big Breakfast is a great spot for lunch or dinner and now with the opening of their bar Roosevelt Tavern, you can hang with the Pool's all day! Phoenix Best Bets: Vu at the Hyatt Regency Scottsdale Sea Saw Binkley's Restaurant Zinc Bistro Cyclo Lo-Lo's Fried Chicken and Waffles Kohnies-Coffee, Breakfast and Best Scones Pizzeria Bianco Pane Bianco - Chris Bianco's sandwich shop Matt's Big Breakfast Arlecchino Gelateria The Pork Shop Grazie Pizzeria

I'm in London now, enjoying various eG dining recommendations. What I would like, however, is somewhere I can find a quintesentially traditional English breakfast. Ideally this breakfast would be quite affordable and, more importantly, near Marble Arch or Bloomsbury. I'm staying on Oxford Street but realize I probably won't find much right there; I'm looking for something that may be located off a side street or something that I might not otherwise have noticed. I'm also spending some time by UCL's campus, so that's why I mentioned the Bloomsbury area. Any good pubs, maybe with some history, by Marble Arch/Bond St tube stops would also be great. Ideally walking distance just for a quick pint or two would be better rather than something that's a tube or bus ride away. Thanks.

Like most of us, when I was a blithe young thing my breakfast consisted of caffeine, sugar and carbs -- a chocolate digestive, a beaver tail, toast and jam. Lunch was a restaurant affair -- I was poor, but I never brown-bagged it --and Montreal provided a vast assortment of temptations, from Hungarian at The Coffee Mill, smoked meat at Schwartzes, all those bistos, Anglo comfort food at Murray's or the Tartan Tray at Ogilvie's. I dug in. Dinner was a perfectly cooked epicurean feast courtesy of my mother or a swell restaurant meal with a date. I ate this way for many decades: sugary breakfast, store-bought lunch, careful and bounteous dinner. I cared a lot about dinner when our daughter was growing up becuase the only rules we had as parents were: 1) Library card. 2)Music lessons. 3) Dinner en famille. (And it worked.) It's topsy turvey now. The idea of getting through the morning at work courtesy of Krispy Kreme or a yoghurt is impossible: I know I'll get the sugar crash from the doughtnut or the bag of Cheetos at ten because a yog makes my tummy call an audible by 9:30. My co-workers are in awe of the meatloaf sandwiches and leftover fried chicken with which I break my fast. Dinner: It's still a big deal in our foodie empty- nester household but we eat late and I'm too tired to eat much. It's my Lite Meal now. Lunch: Delicious dinner leftovers, an omelette, a nuked potato, grilled cheese -- I work close to home so that I never ever buy lunch. Have any of you noticed a shift in your eating patterns? It could be geography, age , circumstance, metabolism, medication ...

I've searched high and low on eGullet as well as through Google. I came up empty-handed on D'Artagnan, Dean & Deluca, Neiman Ranch, and Snake River Farms. Amazon.com's searches through the food section were relatively fruitless. Even Aidell's offering seemed questionable (turkey?). All I really want are some absolutely gorgeous, hand-made breakfast links with lovely maple flavor. I can find unbelievable, small-batch bacons with ease, but finding a proper breakfast sausage made from pork is something elusive apparently. Are there any fine-foods markets in the LA/OC area with access to killer, restaurant-quality breakfast links? Bristol Farms makes a horrible fresh breakfast sausage so I'll rule that one out right away. Help me Obi-Wan Kenobi, you're my only help.

My husband, son, and I are going to be in Vancouver in a couple weeks for a single day (Sunday) and I have been tasked with finding us a great brunch location. Buffet is fine (I'm not usually a fan of buffets--if I'm paying good money for a meal, why would I want to wait on myself?--but for brunch it's okay), sit-down works too. What's the best place to go and do I need to make a reservation? Thanks!

Traveling to Vancouver this weekend (from Portland) to watch my beloved Red Wings take on the Canucks and am in search of a Sunday brunch venue where my traveling companion will be able to partake in March Madness (a.k.a. watch hoops on t.v. while we dine). We were planning on Aurora until I learned that a) they don't serve Sunday brunch any longer and b) our dining experience must include a television. I'd actually like a meal that's somewhat inventive (or at the very least has a benedict offering on the menu) but understand that given the circumstances, beggars can't be choosers. Could anything possibly fit the bill? We're staying at the Marriott but will have a car. Thanks!

I was surprised to see a local Der Weinerschnitzel pasting up a sign promoting their new breakfast menu. Apparently, they've been offering breakfast in other regions of the U.S. and our area is just now catching up. Lucky us. Of course, when I think "breakfast", I don't immediately think "Der Weinerschnitzel" (it's not even in my Top 50). Looking at their online menu (click the link above), I'm surprised they don't offer a "breakfast sausage"-themed menu item which would make them stand out in the crowded Fast Food Breakfast market. It seems like it would be a natural pairing. Afterall, how many different ways can you combine eggs, bacon and bread? Has anyone tried Der Weinerschnitzel's breakfast? Are you a fan of Fast Food Breakfast? What is your guilty drive-thru breakfast pleasure? I have to admit, many years ago while working during my college years, Arby's Breakfast Croissants and potato cakes (think giant Tater Tot) would start my day off right. How about you?

I picked up a packet of Youjia brand 'coarse cereal porridge' to try in my electronic rice cooker. The ingredients read: rice, millet, grain sorghum, black rice, crushed corn, red bean, red kidney bean, white kidney bean, Job's tears, glutinous rice. All other information is in Chinese; I tried to post a pic but didn't figure out how, obviously. Should I soak this before cooking, due to the beans? The mix is vacuum packed, and I don't see the kidney beans... Thanks!

Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. And I line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. My kids love these as after-school snacks too! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I might experiment with less butter for an icing that sets up harder without refrigeration. Or maybe just a simple royal icing drizzled over the bars after cutting. I have not tried that. The bars alone are awesome anyway. Cereal Bars: 1 c organic brown rice syrup 1/2 c organic raw sugar (for bars) 1 tsp vanilla extract 1/4 tsp salt 1/4 c organic peanut butter 6 c organic plain oat "O"s cereal, OR 7 c organic cocoa rice crisps cereal (one 11.5 oz box) Milk Icing: 1/2 c organic raw sugar (for icing) 1/4 c organic butter 1/2 c natural powdered nonfat milk 1 tsp vanilla extract 1-2 TBSP hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a little vegetable oil to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12-16 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2143 )

Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need is a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. I like to line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. These taste sooo dang good! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I have not tried that. The bars alone are awesome. organic brown rice syrup organic raw sugar (for bars) vanilla extract salt organic peanut butter organic plain oat "O"s cereal, OR organic cocoa rice crisps cereal organic raw sugar (for icing) organic butter natural powdered nonfat milk vanilla extract hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a vegetable oil a little bit to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2142 )