Beast + Bottle chef/co-owner Paul Reilly has a way with meat; that much is clear from his dinner menus packed with pork and lamb prime cuts and outstanding offal. Reilly's whole-animal philosophy spills over into brunch, too, served Saturdays and Sundays from 10 a.m. to 2 p.m. And while you can sink your teeth into the likes of smoked trotter confit, corned lamb and B + B's always craveable fig + pig flatbread, more delicate breakfast items — classic French omelets, airy flaxseed waffles, housemade pastries — demonstrates the kitchen's finesse. Anything made with eggs reflects a farm-to-table commitment; Beast + Bottle has its own dedicated egg-laying flock at Cottonwood Creek Farms. Combine that with gracious and cheery service that trickles down from co-owner Aileen Reilly, and you've got a warm and welcoming brunch from a capital crew.
Readers' Choice: Snooze