Rye Whiskey, Sherry, Horchata Liqueur, Banana Liqueur, Egg, Nutmeg | Bartender Jeremy Owen Barrett of Lemon

Eggs, Creole-Spiced Impossible™ Pork, Fingerling Potatoes, Onion, Bell Pepper, Cheddar Cheese, Hot Sauce, Scallion | Chef Edwin De La Rosa of Middle Child Clubhouse

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy

Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s

Wild Mushrooms, Begonia Gremolata, Charred Kale, Poached Egg, Parmigiano-Reggiano | Chef Akino West of Rosie’s

Breakfast Sausage Gravy, Fried Egg, Chives | Chef Taylor Manning and Pastry Chef Siobhan Speirits of Cafe Olli

Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu

Sourdough English Muffin, Pork Sausage, Pickled Red Onion, Special Sauce, Egg, and Swiss Cheese | Bakers Allison Declercq and Colton Steiner of Funky Flame

Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch

Egg Scramble, Pressed Potatoes, and Chopped Bacon | Chef Cameron Slaugh of The Attic

Mushroom Omelet, Sausage Gravy, Chopped Bacon, Scallions, Steamed Rice, and Pickled Red Ginger | Chef Sam Kang of Bar Wayō

Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil | Chef Trigg Brown of Win Son

Runny Yolk, Gribiche, Caviar, Crème Fraîche, Toasted Brioche | Chef Pete Coenen of Cherry Circle Room

Salsa Macha, Provel Cheese, Fingerling Potatoes, Sesame Seeds | Chef Justin Bazdarich of Oxomoco