We stopped in here with a party of six on the spur of the moment - the place was practically empty - Our good fortune.
The food and service were both outstanding.
We shared beignets - about 10 or so - arrived hot, crispy, good fry job, very light and airy - perfect starter or ender - could dip in chocolate, lemon curd or mascarpone. A very good beginning.
We also shared the cheese board - a cow's milk runny brie type thing - a semi-soft goat's milk cheese (maybe a blue?) and a manchego-type, with some candied walnuts, a little pot of berry jam, a few slices of pear and most importantly, several large slices of grilled bread. My DW accurately pointed out that most cheese boards skimp on the bread and put on too many accompanying bits, but this board had balance. Everyone really liked the grilled bread.
I had a Fernet flip (Fernet, pimento dram, egg) which was like a Fernet milkshake - The bartender even came over to check on my feelings about the drink. Otherwise, coffees were assertive and water refilled frequently.
Two of the ladies got the Panko Crusted French Toast, Sautéed Pear, Maple Syrup, Bourbon Butter - the panko was a really smart touch - I tried this and it was excellent.
One of the gents had a breakfast plate - homefries, eggs, bacon - that looked impressive, colorful, fresh, hefty but not heavy.
One of the gents had a turkey sandwich which he seemed to enjoy. He was at the other end of the table so I could not see it.
My DW had salmon over an orzo salad with peas and mint that she pronounced "exceptional." I sampled the salmon and it was very flavorful, fully cooked but moist.
I had an asparagus salad with an eggy-mayo dressing with capers that was freshness on the plate. It also allowed me to sample all the other plates and polish off the cheese board - all part of my plan.... ;)
Service was highly professional, funny, engaging, friendly, happily accommodating our need for a high chair - some of the nicest service I've had in Boston in recent memory.
All in all, it felt like brunch in a real restaurant with a real staff and a real chef. It felt special. The food and service made it special. I really have to get back here for dinner.