‘Breakfast’ at Thistle Hill Tavern

Don’t let the name fool you – “Breakfast” at is good for just about any time of day.

Yet another pièce de résistance from Thistle Hill chef Rebecca Weitzman, this dish is in some ways a departure from Weitzman’s seasonally inspired, veggie-heavy fare.

For “Breakfast” ($13), a ricotta pancake gets topped with a fried egg, doused in its fare share of maple syrup and served up with a side of bacon (though this reporter opted to go sans bacon).

But the dish is not as simple as that. The pancake – a goliath number, the size of the entire dinner plate – was the fluffiest pancake I’ve ever tasted, truly tasting of ricotta and redolent of rosemary, with an airy, moist crumb. The maple syrup, coating the bottom of the plate, was peppery and almost savory – a perfect compliment to the pancake. Bacon, for those who opt in, is from Heritage Acres.

It’s hearty and hefty, but not so much that you won’t be able to squeeze in one of Thisle Hill’s excellent desserts (we very much recommend the lemon pannacotta).

But while this “Breakfast” might be good any ol’ time of day, it’s only available for lunch and brunch. So be sure to get yourself to Thistle Hill before the clock strikes 4.