One of the less hyped up dishes here that really should receive more recognition is this. The base looks like an ordinary English muffin, but inspect it a little closer and you'll realise it's a toasted buttermilk biscuit – crumbly and crusty around the edges, moist and dense in the middle.

Poached eggs are poised on thick slices of maple-cured ham, blanketed in the most velvety hollandaise sauce ever; this is so well-balanced with buttery notes and the sharpness of lime juice, plus an unexpected nudge of spice in the form of tobasco and cayenne pepper to keep the whole thing from getting too cloying.