Our story
A breakfast counter that never left Michigan Avenue.
We opened in 2016 with one griddle, twelve seats, and a biscuit recipe from my grandmother's kitchen in Marshall. Ten years later the griddle is bigger, the coffee is better, and the biscuits still get made at 4:30 in the morning by someone who cares a lot about them.
Everything on the menu is made here. The bread is baked here. The syrup is from a family in Vermont we've bought from since the beginning. It is not complicated food. It is just done properly.
- Since
- 2016
- Seats
- 48
- Biscuits
- Daily