Corner Bistro

Two thick slices of country sourdough, properly griddled until the exterior achieved actual browning. The tang from the bread cut through the sweetness in a way that made sense.

No powdered sugar, no berries, no garnish beyond a pat of butter and real maple syrup. The kitchen understood that good bread doesn't need distraction. The sourdough's structure held up under the custard soak without turning to mush—a technical achievement often overlooked.

The plating was utilitarian. White plate, toast, syrup, done. This worked in its favor. Sometimes the best presentation is no presentation.

Twelve dollars. Fair price for fair execution. The coffee was strong and arrived hot.

Would return for a weekday breakfast when the wait is reasonable.