Eggs in Purgatory arrive to the table as a ragu of spicy tomato sauce and chunky sausage on top of polenta enriched with mascarpone. A rich dish of French toast bread pudding is made with sticky buns from the in-house bakery (from which the mixed pastry basket comes). The star is a dish of house-smoked trout on top of a potato latke with pickled beets and a pile of shaved fennel.

On the savory side, there's house-smoked trout on latkes, roasted squash salad, brisket hash, and Cajun eggs benedict. I'd like to single out mascarpone brown butter polenta as the decadent base for the eggs in purgatory ($14). Two semi-runny eggs over polenta are peppered with house sausage, swimming in a spicy-sweet tomato sauce adding a Southern Italian dimension. It's an utterly satisfying breakfast dish seemingly half the restaurant ordered.