I’m someone who enjoys mornings but often skips breakfast. Just a cup of coffee and a lengthy stroll is all I require to kick off my day, keeping me energized until midday. Even on the weekends, I usually opt for just a green juice alongside a bowl of yogurt and berries. Occasionally, I’ll have some toast.
Nonetheless, while on the move, I seek hotels that offer breakfast as part of the stay. I indulge in pancakes and home fries, sampling various sausages paired with poached eggs.
In recent years, I’ve observed that buffets are leaning towards showcasing local dishes instead of standard omelets, baked goods, and fruit salad.
The expansive breakfast buffets I came across in Dubai and Abu Dhabi were delightful, featuring couscous, tomato and green shakshukas, various curries, and hearty stews. Their laminated pastries, filled with chocolate and pistachio cream, and baklava generously drizzled with local honey were a treat. In Seoul, the Dutch ovens displayed wobbly eggs, fried rice, and dumplings.
I’ve seen other hotel guests bypass the French toast sticks, instead opting for tamales and tacos in Mexico, and selecting callaloo and saltfish in Jamaica. The variety in hotel breakfasts reflects how chefs adapt to tourists’ usual preferences while immersing them in the local scene, making the hotel appealing even to non-guests.
Last year, I had the pleasure of visiting The Inn at Little Washington in Virginia, a quirky restaurant full of antiques and George Washington memorabilia, run by chef Patrick O’Connell for 48 years. He presents a magnificent eight-course tasting menu that opens with carnival-inspired snacks.
For overnight guests, the meal transitions to a breathtaking breakfast, featuring smoked salmon rosettes layered on crispy potato galettes that I still dream about. The Inn produces its own yogurt, served with berries and homemade granola. Accompanying my green juice was a selection of fresh fruit juices sourced from local Virginia farms.
This edition explores other locations offering unforgettable meals. We dig into Mexico City’s most tempting gorditas, which might compel you to catch a flight. We stop at a Wyoming truck stop that surprisingly serves as a growing center for Indian cuisine. Plus, the Bon Appétit Test Kitchen presents 10 dishes perfect for spring break.
To the Market for Breakfast
ATLANTA
Start your morning at The Little Tart Bakeshop, available at farmers markets throughout the city as well as cafes at Krog Street Market and Grant Park. Be sure to try the veggie quiche or the vegan strawberry iced scone. littletartatl.com
SAN FRANCISCO
The Ferry Building Marketplace features the newly opened bakery Parachute, celebrated for its creative breakfast pastries. Don’t miss the laminated cube filled with passion fruit and vanilla, as well as the Wagyu pastrami Reuben croissant. parachutebakery.com
CALGARY, ALBERTA, CANADA
At the Calgary Farmers’ Market, the Gemstone BELT features a mix of grass-fed beef and egg salad. It’s substantial, messy, and perfect for sharing. Make sure to grab extra napkins. calgaryfarmersmarket.ca
