Blu Jam Cafe

Crunchy French Toast: egg brioche dipped in batter, rolled in crunchy corn flakes, topped with banana and berries, served with vanilla bean sauce

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Norwegian Benedict: toasted croissant, Norwegian smoked salmon, poached eggs, sautéed spinach, grilled tomato and dill hollandaise, served with potatoes

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Iced and Hot Mochas

Waiting for a table at Blu Jam, Rosie exhibited typically poor impulse control when faced with the vintage shops on Melrose. While Victoria patiently hovered within earshot of the hostess, Rosie was drawn like a magnet to various furry sweaters and impractical dresses. Despite this shameful (for her) start, Rosie's last brunch with Victoria was a glorious conglomeration of old favorites, split and shared. Helpless as always before the prospect of eggs benedict, especially with smoked salmon (as documented here and here), Rosie loved the Norweigan benedict's inclusion of spinach and use of croissant for the biscuit. While Victoria had a chai latte, Rosie somehow ended up with two drinks due to a misentered order and her abhorrence of wasting food.  Though we both prefer something savory to something sweet to start off the day, the promise of soft, fluffy french toast encrusted with crispy cornflakes was irresistible. The deliciously fresh fruit crowning the egg sopped bread was the perfect touch, making it seem deceptively light. The leftovers also made for a perfect snack that night, before falling victim to Villain's Tavern's attractive mix-and-match beer and whiskey menu.