The best breakfast in NYC

At her latest, the tiny Gallic-themed Buvette, Jody Williams has just enough space to feed a neighborhood following. As at Gottino (which still operates a few blocks away without her), the approach is small but exacting. She's filled every nook with old picnic baskets, teapots and silver trays, among other vintage ephemera. Breakfast standouts include a walnut-cranberry toast smeared with honey butter and pure bee pollen. 

Reason to get out of bed: Cr'Q Madame with classic ham, Gruyère and a sunny-side-up egg

If you grabbed brunch at Clinton St. Bakery and didn’t order the stack of fluffy blueberry pancakes, did you really even go? At least, that’s how sought-after the dish is among the early-morning (and breakfast-for-dinner) crowd. Chef Neil Kleinberg and DeDe Lahman, who co-own the Lower East Side hot spot, offer their iconic brunch items—think egg sandwiches and latke eggs Benedict—that New Yorkers line up for every weekend. Even on those mornings when it seems impossible to get out of bed, the duo beckons us to the Time Out Market for breakfast delights (and hangover cures). 

Reason to get out of bed: Some of New York's most fluffy pancakes

Contrary to what the name might suggest, Sunday in Brooklyn is open for brunch and dinner every day of the week. The rustic three-story space boasts an outdoor patio, marketplace, private dining room and rooftop garden. The breakfast menu includes both lighter bites, like warm oatmeal with goat milk butter and charred avocaado toast with wheatgrass, and heartier fare, like an egg-sausage sandwich with potatoes, cheddar and gojuchang aioli.

Reason to get out of bed: Hazelnut maple praline malted pancakes

Keith McNally protégé Dean Jankelowitz (Schiller's, Pastis, Balthazar) is behind this morning-to-evening café. The 40-seat restaurant—sporting dark-green leather banquettes, brass railings and marble counters—serves homey fare. In the morning, find Stumptown coffee, homemade croissants and full breakfast plates.

Reason to get out of bed: Green shakshuka with two baked eggs in a green tomatillo and challah toast

Chef Gerardo Gonzalez serves dishes inspired by the California coast at this Lower East Side eatery, having transformed the former El Rey café-bar into a modern lunch counter. In the 15-seat space—featuring communal tables, globe lambs and a multiwood bar—find breakfast dishes offered through the late afternoon, including garden-variety chia-seed pudding jazzed up with coconut ash and berries and an avocado del sur with flatbread and chimichurri eggs.

Reason to get out of bed: Bull’s blood beets with leeks, chili lime sunflower seeds and shaved egg

A sit-down offshoot of Yuji Haraguchi's Kinfolk Studios and Whole Foods counters, the chestnut-walled restaurant specializes in ichi ju san sai—a traditional Japanese meal of one soup and three side dishes—for breakfast and lunch, with options like broccoli rabe shiraae (tofu-and-sesame-dressed salad), roasted Spanish mackerel and miso soup with ramp stalks.

Reason to get out of bed: Ichi ju Sansai meal

Despite decor that Jewish mothers might call “schmutzy,” this legendary deli is a madhouse at breakfast and brunch. Enormous egg platters come with the usual choice of smoked fish (such as sturgeon or Nova Scotia salmon). Prices are high but portions are large—and that goes for the sandwiches, too. Or try the less costly dishes: matzo-ball soup, creamy egg salad or noodle pudding served in a glass jar.

Reason to get out of bed: Smoked fish platters

Not only is the iconic Balthazar still trendy, but the kitchen rarely makes a false step. Even at breakfast, the place is perennially packed with rail-thin lookers dressed to the nines. But the bread is great, the food is good, and the service is surprisingly friendly. The full English-breakfast plate—piled high with eggs, bacon, sausage and fried bread—is one of the best in town, and sweet tooths won't be disappointed by gut-busting sour cream–hazelnut waffles crowned with a dollop of warm berries. Don’t hate the patrons because they’re beautiful; just join them.

Reason to get out of bed: Roasted pepper and caramelized onion quiche

Since debuting Torrisi Italian Specialties in ’09, Mario Carbone, Rich Torrisi and Jeff Zalaznick have gone from relative unknowns to restaurant moguls. Which brings us to theirsunny entry in the trio’s ever-growing domain: Santina, a glass-enclosed jewel box of a restaurant tucked neatly beneath the High Line. Though billed as “coastal Italian”—the place is named for Carbone’s Sicilian grandmother—the vibrant set-piece room reads more South Beach than southern Italy. Get the day off to a good start with an aromatic truffle egg salad and iced coffee. 

Reason to get out of bed: Italian chickpea pancakes