The Good Stuff: Details

This morning we had breakfast at Boulette’s Larder. Scrambled eggs with buttery fried bread crumbs on top, an idea I’ve never seen before that works really well. I bought some really interesting spice mixes–one of them a barbecue rub with a bunch of Australian spices I’ve never seen or used before. I’d buy the confit and a bunch of other things but I’d have to buy a pan and a hot plate and cook in my hotel room if I did. Just an amazing place with a very consistent food aesthetic.