Irish-born chef Shaun Brady serves real Irish scones with homemade berry jam every morning in this lobby-level restaurant, which also serves as the lounge for this boutique hotel. Brady uses his grandmother's recipe for corned-beef hash, which he makes only for weekend brunch. We're partial to the brioche French toast: stuffed, Monte Cristo-style, with ham and molten brie and smothered with a bourbon cherry sauce. Although Brady has been at the helm here just a few months, he has taken a firm hand in the kitchen, where the dinner menu includes sensational pork-belly tacos and unbelievably succulent, cabernet-scented coq au vin. If you eat too much, just book a room and sleep until breakfast.