The art of the power breakfast
October 26, 2007
You hear a lot of talk these days about the importance of breakfast. It’s not just for nutrition’s sake anymore; it’s key to business success.
The WSJ published a review of the best power breakfasts earlier this week, and the descriptions were enough to get my mouth watering. Raymond Sokolov enjoyed lemon souffle pancakes and oatmeal brulee while eavesdropping on the hurried conversations of movers and shakers, coast to coast.
He writes:
For one, the power breakfast is the least exclusive, easiest reservation to cop in the whole frenzied universe of fine dining. In fact, you don’t need a reservation (except perhaps at the Regency) and you absolutely don’t need to spend the night in the hotel where you consume your gilt-edged lox.
Other people with my lack of star quality have also figured this out, and you will see many of them, along with normal and subnormal hotel guests in Los Angeles’s Bel-Air and Peninsula hotels, at Boston’s Langham as well as at the Hay-Adams in Washington and New York’s Regency.
Our sister blog also dug into the topic, recently adding a weekly “Freshly Squeezed” post from one of Long Island’s hot breakfast spots.
To you, I ask: do you dine out for breakfast? If so, where do you choose to start your day in Baltimore?
-JACKIE SAUTER, Multimedia Editor
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