1) Whistle Stop Cafe
People get pretty crazy about their eggs. They want what they want, and they won’t settle for anything else. “We don't like to say no,” said executive chef Elizabeth Plant, a Johnson and Wales graduate. “We offer a Philly steak and cheese omelet as a special once in awhile, but people will ask for it when it’s not on the menu.” While Elizabeth handles kitchen duties, her mother, owner Dana Plant, and sister/manager Christina Plant tackle the rest. The team-approach works; last year, they moved into their current digs, which allows them to feed twice as many people as they used to. The Plants pride themselves on the diversity of their menu items, and they serve breakfast all day, seven days a week. “People can get chicken piccatta and cranberry-apple duck breast,” said Christina. “And their kids can get silver dollar pancakes. Everybody’s happy.”
View Whistle Stop Cafe's Restaurant Page on CT.com Places
199 Broad St.
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