The Breakfast Bunch

 

(page 2 of 3)

Dottie’s Diner
740 Main St., Woodbury, (203) 263-2545
Dottie’s serves the best doughnuts in Connecticut, so there’s that. The cinnamon is absolutely without peer, and the jelly and chocolate- frosted aren’t far behind. Beyond that, this is a good diner with fairly standard breakfast offerings nicely prepared and served in a pleasant setting by a professional staff. And did we mention the doughnuts?

When Pigs Fly Cafe
97 Rope Ferry Rd., Waterford, (860) 444-1110
Operated by the same owners of the very similar Somewhere in Time Café in Mystic, When Pigs Fly serves breakfast all day and is a popular spot for everything from the breakfast burrito—eggs, sausage, beans, salsa and cheddar in a tortilla served with home fries and sour cream—to the French toast made with blueberry cream cheese bread.

Ken’s Corner Breakfast & Lunch
30 Hebron Ave., Glastonbury, (860) 657-9811
Just the name alone makes you want to try this popular spot near the center of town and, sure enough, everyone seems to love Ken’s for its solid food and capable, friendly service. The breakfast menu touches on most of the basics but strays here and there to terrific treats like coconut French toast and banana-walnut pancakes. This is a true small-town gem.

City Limits Diner
135 Harvard Ave., Stamford, (203) 348-7000
This canny, updated version of a diner may beat with a corporate heart, but its offerings are excellent and in some cases not what you’ll find in a typical breakfast joint—Maryland Lump-Crab Lobster Cake Benedict, Chorizo Sausage & Egg Quesadilla, yummy Orange Lemon Waffles and even great housemade granola.

Patty’s Restaurant
499 Bantam Rd., Litchfield, (860) 567-3335
Go to Patty’s on a busy weekend morning and you get the sense of people not merely having breakfast, but greatly enjoying breakfast. This is understandable given the seasonal bill of fare—which might include raisin French toast, an omelet of apple, cheddar and sausage, and apple, walnut and cranberry pancakes.

O’Rourke’s Diner
728 Main St., Middletown, (860) 346-6101
The breakfast menu at this legendary spot is five pages long and full of wonderful surprises, but it’d probably be foolish to pass up something called The Dubliner at a place named O’Rourke’s. It is an omelet made with fresh corned beef hash and Irish cheddar accompanied by Irish bacon, fingerling potatoes and Irish soda bread topped with homemade jam.

Kitchen Little
135 Greenmanville Ave., Mystic, (860) 536-2122
This tiny, charming spot is justifiably proud of its many egg dishes. Try, for example, The Portuguese Fisherman, No. 11 on the menu, a spicy-hot scrambled egg dish made with chourico, linguica, peppers, onions and jalapeño cheese. Appropriately, it’s served with a Portuguese “English” muffin.

Johnny’s Restaurant
170 Post Rd., Fairfield, (203) 259-2509
The locals love Johnny’s, and it’s easy to understand how this straightforward place has found a spot in the sometimes complex world of Fairfield County restaurants. Breakfast is a no-nonsense affair, fast and friendly with waitresses who know how—and when—to refill a coffee cup. If you’re hungry, try the Farmer’s Omelet: three eggs, bacon, ham, sausage, onions, peppers, potatoes and American cheese. You’ll feel like tackling the south 40.

Pat’s Kountry Kitchen
70 Mill Rock Rd. E., Old Saybrook, (860) 388-4784
Breakfasts are always good at Pat’s, but the really special item on the menu is fresh clam hash, invented 30 years ago when owner Pat Brink grabbed an unclaimed batch of clams, chopped them with onions and potatoes, shaped them into griddle cakes and fried them. Result: a breakfast treat like no other.

The Breakfast Bunch

Reader Comments

comments powered by Disqus
 
ADVERTISEMENT