By the time Ted Habiger and Andrew Sloan opened Room 39 last November, they had transformed a 39th Street storefront formerly occupied by the dark and well-worn Muddy's coffee shop into a strikingly bright, cheerful and sunny space that's sophisticated by virtue of its simplicity. Their menu's classy, too. Habiger and Sloan serve only breakfast and lunch, and though everything's good, we're especially fond of the quiche. The potato-and-bacon version, for example, re-imagines the classic breakfast of eggs, bacon, hash browns and toast, transforming it into a 2-inch-tall pastry with bacon and potatoes elegantly suspended in eggy custard, held together by a light, butter-brushed crust. Fillings change daily, but we're fans of the mushroom-and-chive quiche, sided by fruit. This is how we like our eggs.
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