For lunch and dinner, the lower-level dining room of the newly restored Phillips Hotel offers a one-price "buffet," in which servers bring out large platters, and diners can take as much -- or as little -- as they choose. But at breakfast there's an honest-to-goodness menu of traditional morning fare and some innovative dishes created by Platters' executive chef, Carl Scavuzzo. Old-fashioned corned beef hash comes topped with a piquant Pommery mustard cream sauce. Scavuzzo puts an elegant twist on eggs Benedict for his "Eggs Phillip," with two poached eggs perched on a flaky brioche, topped with pancetta bacon and a delicate hollandaise made with sun-dried tomatoes. And he presents two variations on the standard breakfast sandwich: fried eggs on toasted sourdough with either smoked salmon, dill Havarti, sliced tomatoes and scallions; or bacon, smoked cheddar, sliced tomatoes and cheddar. At $8.25, that's a pricey breakfast sandwich, but the ambience is so classy that you'll walk out feeling like a million bucks.
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