Open daily 7am-2pm
A couple of things stood out to me at this breakfast spot embraced by many as having the best benedict in the city. Firstly, nearly everyone dining on this particular Sunday morning was lookin' large. Very large. Look, I don't want to offend anyone, but it's true. About half of the items on the breakfast menu come "drizzled with Chef Jon's secret recipe Hollandaise." Just, um, go for a walk or something afterwards and you'll be fine. Regarding the service, I haven't been called "Hon" that many times since the last time I went to Baltimore. When we asked for hot sauce, the reply was, "You could have gotten that yourself." But don't get me wrong; I'll take a spunky senior as my server over a snotty college kid any day.
The eggs were poached to perfection, each one taking on a uniform smooth round shape and soft texture. On the Guerrero Benedict, the beans were of the Rosarita canned variety, and the chorizo was glistening with grease like it should be, but lacked the heat. The hash browns were very simple, but done well. Vintner's Eggs, with its crisp asparagus and ripe tomatoes, was probably even healthy. You may have to wait a few minutes for your table at Bailey's, but you'll need all the appetite you can muster to conquer one of these plates.
|Guerrero Benedict: |
Chorizo sausage, refried beans, cotija cheese and poached eggs over an English muffin with chipotle hollandaise
Grilled asparagus, poached eggs, chopped bacon, tomatoes and sourdough toast