Syrup's got plenty of sweet offerings on the menu, but the star of the list is savory: Chef Tom Willis makes his own corned beef hash, mixing succulent chunks of salty meat with sweet onions, cooked until soft and translucent, and crispy bits of golden-brown potato. The hearty blend is satisfying on its own, served with crisped hash browns and a side of toast. But it's even better as the base of the Cherry Creeker, a variation on eggs Benedict. Two toasted halves of an English muffin are heaped with piles of the meat and potatoes, then topped with two poached eggs and smothered with creamy, tart hollandaise. It's quite the way to start your day.