Mitzi’s Table

COMFORT WITH A TWIST

When a mom-and-two-daughters team took over Mitzi’s in late 2018, they embraced the eatery’s culture and cuisine, encompassing such regional American and ethnic tastes as house-made apple-sage sausage, beignets, and daily quesadillas. Classics like pancakes and quiche appear in multiple styles, and burgers include a black bean quinoa version. New crowd-pleasers from the scratch kitchen include a Cheesesteak Melt on a pressed Portuguese roll. Order brown sugar-and-oatmeal crusted French toast “Joe’s Way” and this long-time favorite—served with maple butter and syrup—arrives piled with bananas, strawberries, blueberries, dried cranberries, and whipped cream. Local purveyors and farms help keep flavors fresh and fabulous.

RETRO FLAIR

An energetic nifty-fifties vibe infuses this all-day brunch-and-lunch spot with contagious cheeriness. Booths and tables fill the cozy space, but red stools at the counter are prime seating: Watching busy line-cooks crank out an array of enticing dishes is more entertaining than a TV cooking show. A roll of butcher paper on the wall displays daily specials.