Caroline Allison

Seven decadent ways to start the day.

Travel + Leisure Staff

See more Best Places to Eat Like a Local

Al Soussi, Beirut, Lebanon: For more than 50 years, this pint-size kitchen in West Beirut has been serving an irresistible version of fatteh, made with layers of toasted pita, chickpeas, yogurt, and pine nuts. 961-1/312-145. $

Tasty Congee & Noodle Wontun Shop, Hong Kong: Wake up with a bowl of rice porridge at this Happy Valley institution—and pair it with an order of fabulously crisp youtiao (Chinese crullers). $

Mangerie, Istanbul: It’s the best breakfast on the Bosporus: a lavish spread of eggs, sheep’s-milk cheeses, olives, cucumbers, tomatoes, warm sourdough bread, local honey, and chai, on a rooftop terrace with postcard-worthy views. $$

Ottolenghi, London: Follow Islington’s beau monde to this high-end Middle Eastern bakery and café, where the tantalizing bread platter (toasted tableside) is a full meal in itself. $$

Big Bad Breakfast, Oxford, MS: Southern chef John Currence’s motto? “Lard have mercy!” Flour biscuits slathered with sausage gravy and the burrito filled with house-made chorizo will have you praying for more. $

Huckleberry, Santa Monica, CA: The perpetually crowded joint is famous for its maple-bacon biscuits, Valrhona chocolate–dipped doughnuts, and egg sandwiches stuffed with bacon, cave-aged Gruyère, and tangy aioli. $$

Sushi Dai, Tokyo: Join vendors and tuna auctioneers from the neighboring Tsukiji Fish Market queuing up at dawn for a post-shift sushi breakfast at this 13-seat spot. You won’t find fresher toro in all of Tokyo. 81-3/3547-6797. $$$

Restaurant Pricing Key
$ Less than $25
$$ $25 to $75
$$$ $75 to $150
$$$$ More than $150

Huckleberry

After training at San Francisco’s renowned Tartine Bakery, pastry chef Zoe Nathan teamed up with husband Josh Loeb to open this popular café, known for its use of local, organic ingredients. The dining room is open and airy, with a high ceiling, wooden tables topped with miniature flower vases, and glass display cases filled with Nathan’s homemade treats, which range from salted caramel bars to maple-bacon biscuits. Breakfast favorites include the “green eggs and ham” (La Quercia prosciutto, pesto, and arugula on an English muffin), while the lunch menu lists specialties like the barbecued pork sandwich with spicy house-made pickles.

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