The progeny of potato farmers, chef Chandra Gouldrup offers emphatically local brunch fare we’d gladly wake up to every morning (even the coffee, Jim’s Organic, is a Bay State product). Fortunately, treats such as daily-changing quiches and cider waffles with pear compote are available on weekdays, too—as are libations like the kimchi bloody mary. The considerate retail “Pantry” meanwhile, extends the restaurant’s delights to brunch-in-bed mornings with date-and-bacon jam, citrus-honey turmeric yogurt, and other tempting provisions.

Best of Boston