
From bagels to dim sum, these are Boston's 12 best breakfasts
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Brookline Lunch
Jamal and Manal Abu-Rubieh at Brookline Lunch.
It is a family affair at this Palestinian-owned, cash-only spot that — name notwithstanding — serves breakfast and lunch. Run by members of the Abu-Rubieh family, it's frequented by a loyal clientele that might as well also be relatives. The baklava pancakes steal the show, and no diner-style joint serves veggie portions as fresh or as big. But it's the hospitality that makes this place locally famous. New customers walk in as strangers and out as members of Brookline Lunch's sprawling, boundless, always-satisfied family. A new Brookline location is in the works at the former site of the Busy Bee on Beacon Street.
Address:
9 Brookline Street, Cambridge
Phone:
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Coffee Turco
Coffee Turco.
Suzanne Kreiter/Globe staff
You can come to this cute little Allston cafe for baklava, panini, or waffles with all the toppings. But the best reason to come is the Turkish breakfast — specifically, the serpme breakfast for two. Bring a friend and share this bountiful spread of cheeses (feta, kashkaval, string cheese, grilled halloumi, mozzarella) and breads (the bagel-shaped simit; pogaca, buns filled with cheese), plus jam, honey, labneh, Nutella, red pepper relish, and assorted fruits and vegetables. Skillets come filled with eggs: there's the omelet with spicy sujuk sausage; or try menemen, which is scrambled eggs with tomatoes and peppers. Of course there's thick, strong Turkish coffee, served with a few sweets on the saucer. Turkish delight, indeed.
Address:
483 Cambridge Street, Allston
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Exodus Bagels
Exodus Bagels in Roslindale.
The best bagels in Boston come from a takeout window on a little side street in Roslindale. Exodus sells them by the bag, with a selection of cream cheese from sriracha to bacon-everything, as well as in sandwiches with egg and cheese, vegan carrot lox, house-made roast beef, whitefish salad, and more. The bagels, with their perfect density and chew, come in all the classic flavors plus a few riffs (jalapeño-cheddar, vegan everything). Try the Lil Fishy — a half-order of lox with horseradish-dill cream cheese, cucumbers, and pickled onions — on an 'everywhere bagel,' an award-worthy invention with seeds embedded on both sides. Order online before you head over, and be prepared for some options to sell out early.
Address:
2 McCraw Street, Roslindale
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The Friendly Toast
Chicken and waffles at The Friendly Toast.
Jessica Rinaldi/Globe Staff
This quirky, retro-style chain of all-day brunch restaurants has expanded all over the 'burbs and New England, but the Friendly Toast is fun wherever you find it, with a creative and punny approach to drinks (Bohemian Raspberry Mimosa) and dishes (Some Like It Tot, get it?). The food is quality and the menu vast — waffles, a half dozen kinds of eggs Benedict, burgers, and chicken sandwiches — but what's underrated is its versatility: It's a fun place to take your mom for brunch, bring out-of-town guests, or even have a casual work breakfast. Arrive hungry — you're definitely leaving overstuffed and happy.
Address:
35 Stanhope Street, Back Bay
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Milkweed
Milkweed in Mission Hill.
Nora Bailey
Milkweed is Mission Hill's down home treasure, and now it's in Dorchester too. This is the kind of food cooked by moms who store family recipes in their souls. A little boy loves Lucky Charms and wants them in his pancakes? Done. Elevated Hamburger Helper in the form of a sirloin mac and cheese? You got it. From breakfast to dinner, Milkweed keeps bellies full. Save a little room for Holly's Love Muffins.
Address:
1508 Tremont Street, Mission Hill
Phone:
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The Neighborhood Restaurant & Bakery
In Union Square, an area that grows trendier each time a new stall opens at Bow Market, The Neighborhood is, well, a neighborhood mainstay. Chatty owner Sheila Borges-Foley oversees the family-run spot, where lines curl down the block for big breakfasts with a Portuguese twist: pancakes with linguica, fried bananas, and a signature Newark Portagee breakfast sandwich, stacked with eggs, sauteed onions and peppers, and chorizo on a homemade roll.
Address:
25 Bow Street, Somerville
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Richy's
Richy's
Jessica Rinaldi/Globe Staff
Tucked between residential and industrial areas in Hyde Park, locals flock to Richy's for its heaping portions of bacon, eggs, and corned beef hash, as well as lunch staples. You'll also get a serving of nostalgia: residing in a space that was once a pharmacy, this cash-only spot retains the feel of a five-and-dime, complete with a classic lunch (or breakfast, if you will) counter.
Address:
1461 River Street, Hyde Park
Phone:
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Rifrullo Café
Rifrullo Café.
At this little Brookline Village spot, a few doors in from busy Route 9, every menu item is beautifully turned out, from poached eggs with homemade sourdough to a lemony kale and tofu salad. The cafe's centerpiece is a curvy, hot-pink leatherette couch that owner Colleen Marnell-Suhanosky inherited from her grandparents. Bobby Mendoza runs the kitchen and can take the simplest ingredients and turn out a treasure.
Address:
147 Cypress Street, Brookline
Phone:
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Sunny Girl
Kevin Eduard White
An English muffin is usually a drab affair, but Sunny Girl's delicate and yeasty homemade rendition is a revelation. Perch at one of the cute mint-green tables outside, bite into their O.G. breakfast sandwich, and marvel at the spongy tenderness as egg yolk races down your arm. (You will need napkins. Lots of napkins.) Or, if you're feeling fancy, try the truffle shuffle with black truffle pecorino and a springy basil gremolata. Be prepared for lines on weekends.
Address:
252 Commercial Street, North End
Phone:
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Verveine Cafe & Bakery
Verveine Cafe & Bakery
Brooke Elmore
Gluten-free never tasted so good, thanks to this partnership between pastry expert Monica Glass and star restaurateur Ken Oringer. The longtime colleagues, both of whom have experience with celiac disease, craft an entirely gluten-free menu — a headliner is a beguiling chili breakfast biscuit layered with ethereally fluffy eggs and a sharp spread of Fresno, piquillo, and habanero pepper jam — all in a boisterous, white-tiled space that recalls a Paris boulangerie. Their savory, jolting iced black sesame latte is like drinking stars.
Address:
298 Massachusetts Avenue, Cambridge
Phone:
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Winsor Dim Sum Cafe
Winsor Dim Sum Cafe
Aram Boghosian for The Boston Globe
This longtime Chinatown favorite continues to excel at dim sum any time. Up a flight of stairs, the crowded dining room isn't glamorous, but you didn't come for the decor. The draw is the food — steamer baskets filled with meaty shumai, flavorful chicken feet in black bean sauce, spicy salted turnip cake, sweet fried sesame balls filled with eggy custard. The menu of around 50 dim sum keeps diners coming back for more.
Address:
10 Tyler Street, Chinatown
Phone:
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GHF unveils new 'flag system' at aid site in southern Gaza as Palestinians continue to report chaos, deaths
GAZA and LONDON -- The U.S.-backed Gaza Humanitarian Foundation (GHF) announced some changes at its Khan Younis aid distribution center on Monday, as Palestinians continue to report mass killings and chaos near aid distribution sites in the Gaza Strip. The center will now use "a flag system" in place to indicate the status of the site, with the red flag signifying the site is closed and the green flag showing it is open, according to a social media post from GHF. The announcement comes after major controversies around GHF's operations since it took over most of the humanitarian aid distribution in the Gaza Strip on May 27 after Israel had blockaded supplies getting into the strip for more than two months. Since the end of May, at least 798 people have been killed near and around food aid sites, according to a United Nations statement on Thursday. Among them, 615 people were killed on their way to GHF sites and 183 near other aid convoys, the UN statement added. Reacting to the new GHF flag system, Ibrahiem Mohammed Abdul Raouf Al Qatrawi, a 22-year-old Palestinian, called for the total cancellation of the GHF aid system, telling ABC News on Monday that "respect and dignity" should be restored. "The humiliation we live is really difficult at the American aid centers, not to mention the fear, I even feel sorry for myself, going through this," Al Qatrawi said. "It's a death trap, it's very dangerous over there," Hazem Al Taweel, a Palestinian who had recently returned from getting aid at one GHF center, told ABC News on Sunday. "You can go there to bring a bag [of food] but you get brought back in a bag." "You see snipers, quadcopters and tanks. You feel the whole world is fighting you over your food. It's very difficult, even those who get minor injuries bleed to death while no one can help them," Al Taweel added. As he went to collect aid recently, he said he was surrounded by dead bodies. Ambulances were not allowed to reach the injured, he said. Responding to ABC News on the hundreds killed near the aid site, the Israel Defense Forces (IDF) said Saturday in a statement it "allows the American civilian organization (GHF) to distribute aid to Gaza residents independently, and operates in proximity to the new distribution zones to enable the distribution alongside the continuation of IDF operational activities in the Gaza Strip. The IDF added, "The aforementioned incidents are under review by the competent authorities in the IDF." Israel says it implemented the distribution system built around GHF to keep Hamas from stealing aid and using it to support its militants. Israeli officials have long accused Hamas of seizing humanitarian goods and selling them to fund militant activity. Hamas denies those claims. A State Department spokesperson issued a statement to the Wall Street Journal that said the Trump administration supports GHF, because it is "the only pipeline that denies Hamas resources and control." The GHF called the UN report "false and misleading" in a statement, accusing the UN of using numbers from the Hamas-run Gaza Ministry of Health. The organization added, "The UN's reliance and coordination with a terrorist organization to falsely smear our effort is not only disturbing but should be investigated by the international community." Nonetheless, the risk is mounting for hungry Palestinians as they try to get food and water. On Sunday, 12-year-old Siraj Khaled Ibrahim was waiting in line to collect water for his family in Nuseirat Camp, in the center of the Gaza Strip, when he was killed in an airstrike, his family told ABC News. Siraj and at least nine other Palestinians, including five other children, were killed in the IDF airstrike near the water distribution point, according to Al-Awda hospital, where the deceased were taken. ABC News has verified video of Siraj's father carrying his son's blood-covered body in the aftermath of the attack. The video was widely shared online. In the video, Siraj's father can be heard saying, "Oh my boy, why did you go to fetch water? We didn't need water." "He had the most beautiful heart in the world," Hamza Ibrahim, a relative of Siraj, told ABC News. "He would memorize Quran and was a football fan," he added. The IDF told ABC News on Sunday that the strike near the water distribution was "a technical error with the munition," and the main target was "an Islamic Jihad terrorist" in the central Gaza Strip. "The IDF is aware of the claim regarding casualties in the area as a result, and the details of the incident continue to be examined," the statement added.


Forbes
14-07-2025
- Forbes
How This New Orleans Chef Broke An 86-Year Void
Dwynesha 'Dee' Lavigne opened the first African American-owned cooking school in New Orleans in 86 ... More years, continuing the legacy of pioneering chef Lena Richard. Dwynesha 'Dee' Lavigne remembers the moment everything changed. She was standing in a Whole Foods walk-in cooler, tears streaming down her face, listening to her 15-month-old son's laughter through a phone call. Her mother-in-law had captured the sound—pure joy, infectious and unrehearsed—and Lavigne realized she was missing something irreplaceable. Twenty minutes later, she walked upstairs and informed the team she was leading that she was quitting her job. 'You're gonna be fine,' she told them. At the time, she was wrong about her team, but right about herself. That decision in 2014 would eventually lead Lavigne to become the second African American woman to own a cooking school in New Orleans since 1937, breaking an 86-year silence that speaks to both the city's complex racial history and its evolving culinary landscape. Today, from the kitchens of the Southern Food and Beverage Museum in Central City, Lavigne runs Deelightful Roux School of Cooking, the only African American-owned cooking school in New Orleans. Her students gather around stainless steel counters, learning to build layers of flavor in jambalaya while Lavigne weaves together technique and history, personal narrative and cultural preservation. But to understand why this matters—why one woman's cooking school represents something larger than knife skills and gumbo recipes—you have to go back to the Ninth Ward, where Lavigne learned that food is never really just about food. Lavigne grew up in a four-bedroom house with seven siblings, where her mother performed daily culinary miracles. 'She cooked two meals most days,' Lavigne recalls. 'The kids would eat right when we got home from school, then my dad would eat when he got home from work.' With eight children and two working parents, efficiency was survival. But it was Lavigne's paternal grandmother who changed everything. When Dee was 10 years old, her father gave her an ultimatum: 'I want you to start hanging out with my mom. I want her to show you how to make some of my favorite things.' But Lavigne recalled that this grandmother wasn't exactly warm and fuzzy. 'She wasn't this sweet little old lady,' Lavigne remembers. 'She was the stern one who would say, 'You do what I say, you do it now, or there will be trouble.'' Every Saturday became a cooking boot camp. Peach cobbler. Blackberry dumplings. Techniques passed down through generations, refined through repetition and perfected under the watchful eye of a woman who demanded excellence. 'Eventually she taught me pretty much everything I know about baking,' Lavigne the family's food journey took an unexpected turn when Hurricane Katrina struck in 2005. Lavigne had come home to help her sister and got trapped by the storm. For Lavigne, the experience would culminate in 22 hours of driving to escape, sleeping in a makeshift church shelter and telling her mother that she had to choose two trash bags worth of possessions from a lifetime of memories. 'That was probably the hardest thing I ever had to tell my mother,' she recalls of surveying the flood damage. 'You can't have any of these things. They're ruined. You can't clean them enough.' Before Katrina—and long before culinary school—Lavigne thought she wanted to be an accountant. But college left her uninspired. 'I didn't like traditional college,' Lavigne says. 'I didn't like anything about it, and I couldn't get ahold of it.' So she did what 17-year-olds do when the heart precedes logic: she followed her heart to Stillwater, Oklahoma, where her high school sweetheart was attending college on a football scholarship. What she found was culture shock. The small town had no alcohol in its grocery stores, everything was closed by six o'clock, and, more egregiously, there was no such thing as red beans in the stores. Chef Dee Lavigne standing in front of artwork. Regardless, Lavigne was determined to make memories that would remind her of home, so one day, she set out to cook red beans and rice—something essential, something that said home. When she arrived at the grocery store, the Oklahoma meat manager had never heard of pickle meat, and after a phone call with Lavigne's grocer back in New Orleans, he told her bluntly, 'You ain't gonna find nothin' like that around here.' So that night, she settled for smoked turkey wings and regular red kidney beans that refused to break down properly. The result was okay, but more importantly, it worked. Soon, professors were asking her boyfriend about his dinner plans. Students called the house wanting to know the next menu, and word soon spread across campus that there was a girl from New Orleans making real southern food. That first cooking mishap led Lavigne to Meridian Technology Center's culinary program. It was love at first sight,' she says. 'It took me back to being seven, remembering why food had always awakened something in me. After marrying her high school boyfriend, Lavigne convinced him to leave Oklahoma's flatlands for New York's Hudson Valley, where she would enroll at the prestigious Culinary Institute of America in Hyde Park. Soon, the campus became her culinary playground. 'It was probably one of the best eating experiences of my life,' she recalls, where she sampled everything from molecular gastronomy to traditional French techniques, gaining 20 pounds in her first four months as she ate her way through an international curriculum. The path from Oklahoma to owning a cooking school wound through years of management positions at Whole Foods, the birth of two sons and eventually the launch of Deelightful Cupcakes in 2016. Operating out of the Southern Food and Beverage Museum's commissary kitchen, she built a thriving business with contracts from 1-800 Flowers and Shari's Berries. Then came 2020 and the pandemic. 'COVID really broke the business,' she admits. 'Everyone was at home. There were no office parties or social events. I knew I had to figure something out.' The answer came through an unexpected phone call from the Smithsonian Institution in Washington, D.C. Dr. Ashley Rose Young from the National Museum of American History wanted Lavigne to voice a podcast about Chef Lena Richard, the first African American woman to own a cooking school in New Orleans, who had opened her doors in 1937. Richard had opened her cooking school in 1937 specifically for Black students, teaching 'men and women the art of food preparation and serving in order that they would become capable of preparing and serving food for any occasion and also that they might be in a position to demand higher wages.' She became the first African American to host a cooking show on television in 1949—a decade before Julia Child—and built an empire that included restaurants, catering businesses and an international frozen food what struck Lavigne most was that Richard's school had educated young African Americans with culinary and hospitality skills needed for employment in the Jim Crow South. At the time, her motive was to teach cooking and economic empowerment, especially in an era where the latter was far-fetched. Making History on 2/2/22 Reading Richard's words for the Smithsonian podcast changed everything. Lavigne began researching obsessively, understanding that she wasn't just learning about a historical figure, but also discovering a paradigm for what she wanted to build. On February 2, 2022, Lavigne opened Deelightful Roux School of Cooking. She chose February for Black History Month, the second day, because she's only the second African American woman to own a cooking school in New Orleans since Chef Lena Richard, and 2022, so the date would never be forgotten. 'We are known as two-two-twenty-two,' she says. 'We make history every day.' The numbers themselves tell a somber story. It took 86 years for another Black woman to open a cooking school in New Orleans. In a city where African American influences permeate every aspect of cuisine—from the holy trinity of vegetables to the techniques for making roux—the absence of Black ownership in culinary education represents a gap that Lavigne is determined to fill. 'Our faces are the faces of cuisines, of restaurants, of catering companies that we didn't have ownership of,' she explains. 'How can you build a legacy or leave a legacy if it's not even yours?' Today, Lavigne's classes incorporate hands-on cooking lessons with cultural storytelling. Students learn to make Creole Okra Gumbo while hearing about the city's layered racial history. They perfect their roux technique while understanding how enslaved Africans contributed fundamental elements to what we now call Creole cuisine. As the President of the New Orleans chapter of Les Dames d'Escoffier, the international women in hospitality non-profit founded in 1973, Lavigne has positioned herself not just as a chef-instructor but as an advocate for broader representation in the culinary world. The cooking school operates three days a week, attracting the culinary tourists that New Orleans & Company counts as vital to the city's $10.5 billion tourism economy. But for Lavigne, the measure of success isn't in visitor numbers but in changing what seems possible. 'If you don't know it's possible by someone that looks like you, it feels impossible to every other kid that may want to do that,' she says. 'I'm here to inspire and say, you can still do it.' In the museum's exhibits, visitors can learn about Lena Richard's groundbreaking career, her iconic cookbook that challenged racist stereotypes and her television show that brought Creole cooking to living rooms across the South. But downstairs in the kitchen, Lavigne brings that legacy to life in real time. Lavigne maintains a close friendship with Richard's granddaughter and continues working with the Smithsonian on projects that preserve and celebrate Richard's contributions. She's acutely aware that she stands on shoulders—not just Richard's, but those of countless unnamed cooks whose skills and creativity shaped one of America's most distinctive regional cuisines. 'I often think about how my life would have changed to know that a lady in the city I grew up in was doing what she was doing,' Lavigne reflects. 'As a young girl, would I have just not wanted to be an accountant? Would I have just stayed and stuck to making good food?' It's a hypothetical question, but for the next generation, the answer could change everything. Every student who takes Lavigne's class, every young person who sees a Black woman owning and operating a cooking school in New Orleans, receives a different message about what's possible. 'I would never have said I would own a cooking school,' Lavigne admits. 'But here I am now, running one, and I love the fact that you can have a dream of something you've never dreamed of.' In a city that markets its food culture globally while still wrestling with questions of Black ownership and representation, Lavigne has created a space where history is honored and futures are reimagined. She teaches people to cook but also empowers them to understand that ownership is possible, that legacies can be built and that sometimes the most important ingredient in any recipe is the audacity to believe you belong in the kitchen.


Boston Globe
09-07-2025
- Boston Globe
From bagels to dim sum, these are Boston's 12 best breakfasts
.bofbpic img { width: 100%; height: auto; } Brookline Lunch Jamal and Manal Abu-Rubieh at Brookline Lunch. It is a family affair at this Palestinian-owned, cash-only spot that — name notwithstanding — serves breakfast and lunch. Run by members of the Abu-Rubieh family, it's frequented by a loyal clientele that might as well also be relatives. The baklava pancakes steal the show, and no diner-style joint serves veggie portions as fresh or as big. But it's the hospitality that makes this place locally famous. New customers walk in as strangers and out as members of Brookline Lunch's sprawling, boundless, always-satisfied family. A new Brookline location is in the works at the former site of the Busy Bee on Beacon Street. Address: 9 Brookline Street, Cambridge Phone: Find online: .bofbpic img { width: 100%; height: auto; } Coffee Turco Coffee Turco. Suzanne Kreiter/Globe staff You can come to this cute little Allston cafe for baklava, panini, or waffles with all the toppings. But the best reason to come is the Turkish breakfast — specifically, the serpme breakfast for two. Bring a friend and share this bountiful spread of cheeses (feta, kashkaval, string cheese, grilled halloumi, mozzarella) and breads (the bagel-shaped simit; pogaca, buns filled with cheese), plus jam, honey, labneh, Nutella, red pepper relish, and assorted fruits and vegetables. Skillets come filled with eggs: there's the omelet with spicy sujuk sausage; or try menemen, which is scrambled eggs with tomatoes and peppers. Of course there's thick, strong Turkish coffee, served with a few sweets on the saucer. Turkish delight, indeed. Address: 483 Cambridge Street, Allston Phone: Find online: .bofbpic img { width: 100%; height: auto; } Exodus Bagels Exodus Bagels in Roslindale. The best bagels in Boston come from a takeout window on a little side street in Roslindale. Exodus sells them by the bag, with a selection of cream cheese from sriracha to bacon-everything, as well as in sandwiches with egg and cheese, vegan carrot lox, house-made roast beef, whitefish salad, and more. The bagels, with their perfect density and chew, come in all the classic flavors plus a few riffs (jalapeño-cheddar, vegan everything). Try the Lil Fishy — a half-order of lox with horseradish-dill cream cheese, cucumbers, and pickled onions — on an 'everywhere bagel,' an award-worthy invention with seeds embedded on both sides. Order online before you head over, and be prepared for some options to sell out early. Address: 2 McCraw Street, Roslindale Phone: Find online: .bofbpic img { width: 100%; height: auto; } The Friendly Toast Chicken and waffles at The Friendly Toast. Jessica Rinaldi/Globe Staff This quirky, retro-style chain of all-day brunch restaurants has expanded all over the 'burbs and New England, but the Friendly Toast is fun wherever you find it, with a creative and punny approach to drinks (Bohemian Raspberry Mimosa) and dishes (Some Like It Tot, get it?). The food is quality and the menu vast — waffles, a half dozen kinds of eggs Benedict, burgers, and chicken sandwiches — but what's underrated is its versatility: It's a fun place to take your mom for brunch, bring out-of-town guests, or even have a casual work breakfast. Arrive hungry — you're definitely leaving overstuffed and happy. Address: 35 Stanhope Street, Back Bay Phone: Find online: .bofbpic img { width: 100%; height: auto; } Milkweed Milkweed in Mission Hill. Nora Bailey Milkweed is Mission Hill's down home treasure, and now it's in Dorchester too. This is the kind of food cooked by moms who store family recipes in their souls. A little boy loves Lucky Charms and wants them in his pancakes? Done. Elevated Hamburger Helper in the form of a sirloin mac and cheese? You got it. From breakfast to dinner, Milkweed keeps bellies full. Save a little room for Holly's Love Muffins. Address: 1508 Tremont Street, Mission Hill Phone: Find online: .bofbpic img { width: 100%; height: auto; } The Neighborhood Restaurant & Bakery In Union Square, an area that grows trendier each time a new stall opens at Bow Market, The Neighborhood is, well, a neighborhood mainstay. Chatty owner Sheila Borges-Foley oversees the family-run spot, where lines curl down the block for big breakfasts with a Portuguese twist: pancakes with linguica, fried bananas, and a signature Newark Portagee breakfast sandwich, stacked with eggs, sauteed onions and peppers, and chorizo on a homemade roll. Address: 25 Bow Street, Somerville Phone: Find online: .bofbpic img { width: 100%; height: auto; } Richy's Richy's Jessica Rinaldi/Globe Staff Tucked between residential and industrial areas in Hyde Park, locals flock to Richy's for its heaping portions of bacon, eggs, and corned beef hash, as well as lunch staples. You'll also get a serving of nostalgia: residing in a space that was once a pharmacy, this cash-only spot retains the feel of a five-and-dime, complete with a classic lunch (or breakfast, if you will) counter. Address: 1461 River Street, Hyde Park Phone: Find online: .bofbpic img { width: 100%; height: auto; } Rifrullo Café Rifrullo Café. At this little Brookline Village spot, a few doors in from busy Route 9, every menu item is beautifully turned out, from poached eggs with homemade sourdough to a lemony kale and tofu salad. The cafe's centerpiece is a curvy, hot-pink leatherette couch that owner Colleen Marnell-Suhanosky inherited from her grandparents. Bobby Mendoza runs the kitchen and can take the simplest ingredients and turn out a treasure. Address: 147 Cypress Street, Brookline Phone: Find online: .bofbpic img { width: 100%; height: auto; } Sunny Girl Kevin Eduard White An English muffin is usually a drab affair, but Sunny Girl's delicate and yeasty homemade rendition is a revelation. Perch at one of the cute mint-green tables outside, bite into their O.G. breakfast sandwich, and marvel at the spongy tenderness as egg yolk races down your arm. (You will need napkins. Lots of napkins.) Or, if you're feeling fancy, try the truffle shuffle with black truffle pecorino and a springy basil gremolata. Be prepared for lines on weekends. Address: 252 Commercial Street, North End Phone: Find online: Related : .bofbpic img { width: 100%; height: auto; } Verveine Cafe & Bakery Verveine Cafe & Bakery Brooke Elmore Gluten-free never tasted so good, thanks to this partnership between pastry expert Monica Glass and star restaurateur Ken Oringer. The longtime colleagues, both of whom have experience with celiac disease, craft an entirely gluten-free menu — a headliner is a beguiling chili breakfast biscuit layered with ethereally fluffy eggs and a sharp spread of Fresno, piquillo, and habanero pepper jam — all in a boisterous, white-tiled space that recalls a Paris boulangerie. Their savory, jolting iced black sesame latte is like drinking stars. Address: 298 Massachusetts Avenue, Cambridge Phone: Find online: .bofbpic img { width: 100%; height: auto; } Winsor Dim Sum Cafe Winsor Dim Sum Cafe Aram Boghosian for The Boston Globe This longtime Chinatown favorite continues to excel at dim sum any time. Up a flight of stairs, the crowded dining room isn't glamorous, but you didn't come for the decor. The draw is the food — steamer baskets filled with meaty shumai, flavorful chicken feet in black bean sauce, spicy salted turnip cake, sweet fried sesame balls filled with eggy custard. The menu of around 50 dim sum keeps diners coming back for more. Address: 10 Tyler Street, Chinatown Phone: Find online: Not available Advertisement Boston Globe Best of the Best winners for 2025 were selected by Globe newsroom staff and correspondents, and limited to Boston, Cambridge, Somerville, and Brookline. 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