When Jody Williams opened Buvette, she told the Robs she wanted to create “a place where people meet for casual food and drink any time of day.” Well, yesterday that vision was realized when the restaurant rolled out breakfast. “After promising for months and months, we finally got up early,” Williams said. Her menu centers around espresso-machine-steamed eggs, which are exactly what they sound like: organic eggs cracked into a bowl, whisked with a fork, and then steamed with the espresso steam nozzle, and topped with prosciutto, smoked salmon, or maybe sun-dried tomatoes. Also on the breakfast menu are waffles, crêpes, and dish called scafata: wilted escarole, mint, basil, fava beans, olive oil, garlic, served with poached eggs. Breakfast is served daily from 8 a.m. until the very rock-and-roll hour of 3:30 or 4 p.m., giving you plenty of time to linger over a frothy cup of La Colombe.
Photo: Roxanne Behr/New York Magazine