NYC breakfast and brunch options from the pros. Because your first meal of the day should be a good one.

Photograph courtesy of Russ & Daughters Cafe

SMOKED FISH | Russ & Daughters + Russ & Daughters Cafe

This family-run institution has stood the test of time. They opened on the Lower East Side in 1914 and offer traditional deli foods like smoked fish, herring, bagels, handmade chocolates, dried fruit, caviar, and halvah. For a breakfast on the run, grab a bagel and smoked fish from Russ & Daughters, but if you want to sit down and take your time enjoying your lox and bagels, head over to their cafe just a few blocks south.

"I love the places on the Lower East Side that have been here for so many generations. In particular, I love Russ & Daughters for their smoked fish."
FED Pro > Chef Daniel Humm (Eleven Madison Park & NoMad Hotel)

QUAINT FRENCH | Buvette

Chef Jody Williams' intimate and charming West Village restaurant and bar is a perfect way to start your day. Morning breakfast features eggs, croissant and jam, waffles, and coffee. Sommelier Pascaline Lepeltier of Rouge Tomate loves how small and pretty it is. One the weekends, the intimacy and popularity equals a wait time for a table.

42 Grove Street, New York, NY 10014
T: 212.255.3590 | www.buvette.com

CLASSIC NYC FRENCH | Balthazar

Parisian-inspired bustling French brasserie with a great European vibe, but it can definitely fill up with tourists. Breakfast during the week attracts a more local crowd.

"One of my favorite French bistros."
FED Pro > Chef Bill Telepan (Telepan Restaurant)

"I try to go to Balthazar as much as I can. Some people believe it is trendy, but for me, it's eating at my favorite restaurant. They have great energy in the room, good service and the food is very consistent. I’ve been coming here for so many years, that I feel almost like I'm home."
FED Pro > Chef Eric Ripert (Le Bernardin)

"Very authentically French and it’s what people expect from a French bistro."
FED Pro > Pastry Chef Francois Payard (Francois Payard Bakery)

80 Spring Street, New York, NY 10012
T: 212.965.1414 | balthazarny.com
BOOK A TABLE

NYC BAGELS | Ess-A-Bagel + Murray's

Ess-A-Bagel is old school. The bagels are dense, they are large and they are considered one of the best for bagels in New York.

Two locations of Murray's offer hand-rolled, fresh bagels, smoked fish and breakfast sandwiches.

"I am New York boy, there is nothing I love more than a great bagel and Ess-a-Bagel's are my favorite."
FED Pro > Sommelier Joe Campanale (Anfora, dell'anima, L'Artusi, L'Apicio)

"Murray's bagels are enormous and they don't toast them. They are fresh, crispy on the outside, but chewy and delicious in the middle. I get either cream cheese and lox or lox spread."
FED Pro > Chef Jesse Schenker (Recette, The Gander)

Photograph courtesy of Black Seed Bagels

MONTREAL-STYLE | Black Seed + Mile End

Montreal style versus New York? You can decide at Black Seed. Their combine both styles and are hand-rolled, boiled in honey water, and wood-fired. But what's a bagel without a topping? They also offer a range of bagel sandwiches like house-cured beet lox with horseradish cream cheese, smoked trout with hard boiled egg, and wood-fired baked eggs.

Mile End Sandwich Shop came to town before its sister shop Black Seed. Expect Montreal-style Jewish deli offerings. For breakfast you can get Black Seed bagels here with a schmear or perhaps order the Quebec breakfast with eggs, pancakes, home fries, maple baked beans, and salami or bacon.

Flat White & Avocado on Toast at Bluestone Lane Collective | Photograph courtesy of BluestoneLane Collective

AUSTRALIAN | Bluestone Lane Collective

The latest outpost and cafe from the Bluestone Lane Coffee team. A bright and airy cafe serving Australian-influenced food. Sit and watch the West Village foot traffic pass by and enjoy a Flat White. Brunch on the weekends is mayhem.

"It’s part of the Australian coffee wave and it is cuteness personified. The the Australians understand coffee. Get the Flat White. They have great coffee and nice pastries, and some sandwiches too. I like the back room and the microscopic patio. It’s cuteness times 10."
FED Pro > Restaurateur Jason Soloway (The Eddy, The Wallflower)

55 Greenwich Avenue, New York, NY 10014
T: 646.368.1988 | www.bluestonelane.com

JAPANESE | Hi-Collar

This is a coffee bar, cafe and sake bar all rolled into one small East Village space. During the day, they serve siphon coffees and breakfast. In the evening, it becomes a sake bar with tapas-style snacks to nibble on while you drink sake cocktails.

"The ambiance is really cool. Hi-Collar means the fashion-alluding term popularized during the Japanese Jazz Age. It symbolizes Japan's flirtation with the West."
FED Pro > Chef Toshi Koizumi (Wasan)

"I love to come here to chill and get a coffee."
FED Pro > Chef Angelo Romano (Rocky Slims)

214 East 10th Street, New York, NY 10003
T: 212.777.7018 | hi-collar.com

VEGETARIAN & HEALTHY | Dimes

Market fresh food featuring healthy and flavorful dishes for breakfast, lunch, and dinner. Breakfast Summer Tacos are filled with scrambled eggs, spicy mango salsa, tomatillo, cheddar, avocado, and hot sauce. The Ciao Bowl is a classic Dimes-style preparation with poached eggs, bulgar, olives, currants, herbs, cumin, yogurt, and sourdough toast.

"This is a very small LA feeling kind of place. They food is amazing and they do smoothies. But it can be very crowded."
FED Pro > Restaurateur Wilson Tang (Nom Wah Tea Parlor, Fung Tu)

49 Canal Street, New York, NY 10002
T: 212.925.1300 | dimesnyc.com

BRITISH | The Breslin

A stylish English gastropub brought to you by award-wining, Michelin-starred chef April Bloomfield of The Spotted Pig. Breakfast can be healthy if you want with granola and such, but the star is the full English breakfast with fried eggs, pork sausage, blood pudding, bacon, tomato, and mushrooms.

"I like their style of food. April Bloomfied is all about ingredients, good amounts of acid, big flavors, simple preparations."
FED Pro > Chef Nick Anderer (Marta, Maialino)

"I’m a big fan of April Bloomfield. The Breslin is contemporary, American / British, gastropubbery. Simple food, but so well executed."
FED Pro > Chef Matt Jennings (Townsend)

"April Bloomfield is the real deal."
FED Pro > Chef David McMillan (Joe Beef)

16 West 29th Street, New York, NY 10001
T: 212.679.1939 | www.thebreslin.com
BOOK A TABLE

OLD SCHOOL DINER | Waverly Restaurant

This is a classic New York diner, not in the modern re-interpretation sense, but in a traditional working class diner kind of place. Open 24 hours and serving an array of food ranging from grilled cheese, cheeseburger deluxe, eggs, bacon, milk shakes, omelet, and Greek salad.

"5:30am in NYC is one of my favorite times of day. I walk from the east side to the west side and I go to the Waverly Diner. I order eggs, bacon, and home fries, because no one does hash browns in New York." [Read More »]
FED Pro > Bartender Michael Neff (Holiday Cocktail Lounge)

385 6th Avenue, New York, NY 10014 | T: 212.675.3181

MEDITERRANEAN | Il Buco Alimentari e Vineria

An Italian market, salumeria, bakery, enoteca and restaurant. Their Colazioni (breakfast) offers a variety of pastries and coffee options, but also avocado toast, house-made ricotta, porcetta and eggs, and a frittata.

"They deliver a fantastic experience on every level and the menu changes frequently."
FED Pro > Chef Adam Schop (Miss Lily's, Miss Lily's 7A)

"They make such simples things taste so good and the space itself is amazing."
FED Pro > Master Spice Blender Lior Lev Sercarz (La Boite)

53 Great Jones Street, New York, NY 10012
T: 212.837.2622 | www.ilbucovineria.com
BOOK A TABLE

Photograph courtesy of Il Buco Alimentari e Vineria

Discover our 24-Hour Guides

NYC | The Classics

The oldest place in this guide is from 1817, the newest is 1974.

NYC | Chinatown

If you want to experience the real melting pot of New York, this is the neighborhood to explore.

NYC | Cocktails Below 23rd

Cocktail lovers tour of lower Manhattan with recommendations from local bartenders.

Montauk

The easternmost end is changing rapidly. Here's your chefs' guide to 24-hours of eating and drinking at both the newer hot spots and the old school classics.

New York Stories & Guides

Featured

Restaurateur's Guide to Eating Outside in Brooklyn

As the weather warms up, restauranteur Emily Hyland (Emmy Squared) passes along her favorite Brooklyn restaurants with outdoor backyard gardens and street-side tables.

Chef's NYC Favs for Global Eats

Chef Shawn Burnette hits four NYC boroughs for Middle Eastern Labneh, Mexican tacos, American barbecued ribs, Ethiopian flatbread, and Aussie hangover food.

Chef's 3-City Bar Crawl

Join chef Matt Bolus of Nashville's 404 Kitchen for a three-city tour of his favorite places to imbibe.

Chefs' 6 Favorite Things New York

Chefs Janine Booth & Jeff McInnis share their favorite 6 NYC restaurants, "whatever your mind can dream up, you can find it here."

Pitmaster's Guide to the Best BBQ Joints

Swig & Swing BBQ pitmaster Anthony DiBernardo gives you his five favorite barbecue joints and what to order.

Chef Patrick Connolly's Brooklyn Guide

Chef Patrick Connolly of Rider takes you along for his perfect day in Williamsburg, Greenpoint, and Bushwick. From pastrami egg & cheese to a hearty ribeye.

NYC Drinking with Natasha Torres

Explore NYC's drinking scene with bartender Natasha Torres of Bar Moga, because she says, "in New York, you can find the niche cocktail bar that fulfills your every fantasy."

Chef Thomas Chen's Guide to Queens

Take a deep dive with this Queens guide from chef Thomas Chen of Tuome, "I grew up in Flushing and I love the neighborhood because it's crowded, but full of great food everywhere."

Breakfast in NYC