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On the ground floor of a run-down apartment building, you will find Chef Natalie Young’s breakfast and lunch joint, which infuses American classics with New Mexican and French influences, and is perpetually and justifiably crowded in its second year of business. Think eggs motuleños, made with red and green chiles and black beans; a truffled egg sandwich with mushrooms and feta on ciabatta; and likely the best pancakes in the city—crisp on the outside and fluffy inside, and served with chicken-apple sausage. Be patient when trying to nab a table; the wait is always worth it.

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On the ground floor of a run-down apartment building, you will find Chef Natalie Young’s breakfast and lunch joint, which infuses American classics with New Mexican and French influences, and is perpetually and justifiably crowded in its second year of business. Think eggs motuleños, made with red and green chiles and black beans; a truffled egg sandwich with mushrooms and feta on ciabatta; and likely the best pancakes in the city—crisp on the outside and fluffy inside, and served with chicken-apple sausage. Be patient when trying to nab a table; the wait is always worth it.