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I\u2019m a morning person who typically skips breakfast. All I need to start the day is coffee and a long walk and I\u2019m good until noon. Even on most weekends, I\u2019m likely to have only a green juice and a bowl of berries and yogurt. Sometimes toast.<\/p>\n
However, while I\u2019m traveling, I look for hotels where breakfast is included. I stack up pancakes and home fries, try all the sausages with poached eggs.<\/p>\n
I\u2019ve noticed in recent years that buffets are favoring local cuisine in place of generic omelets, pastries, and fruit salad.<\/p>\n
I was tickled by the cavernous breakfast buffets in Dubai and Abu Dhabi serving couscous, tomato and green shakshukas, curries, and stews. Their laminated pastries were filled with chocolate and pistachio cream, and baklava was drenched in local honey. In Seoul, the Dutch ovens displayed jiggly eggs, fried rice, and dumplings.<\/p>\n
I\u2019ve watched fellow hotel guests pass by the French toast sticks, instead spooning up tamales and tacos in Mexico and choosing callaloo and saltfish in Jamaica. The diversity of hotel breakfast reflects how chefs cater to tourists\u2019 everyday tastes while connecting them to local culture, making the hotel a destination for nonguests.<\/p>\n
Last year I visited The Inn at Little Washington in Virginia, the quirky 48-year-old restaurant run by chef Patrick O\u2019Connell filled with antiques and George Washington ephemera. O\u2019Connell serves a glorious eight-course tasting menu that starts off with carnival snacks.<\/p>\n
For guests spending the night, the meal continues with an equally stunning breakfast, where smoked salmon rosettes are stacked upon crunchy potato galettes that I\u2019m still dreaming about. The Inn makes its own yogurt, served with berries and house-made granola. My green juice had company: a flight of freshly squeezed fruit juices from other Virginia farms.<\/p>\n
This issue travels to some other places for unforgettable meals. We tuck into Mexico City\u2019s most alluring gorditas, which might have you booking a plane ticket. We pass through a Wyoming truck stop that\u2019s incongruously an emerging epicenter of Indian cuisine. And the Bon App\u00e9tit Test Kitchen brings you 10 spring-break-ready dishes.<\/p>\n
To the Market for Breakfast<\/h2>\n
ATLANTA<\/strong><\/p>\nStart the day with The Little Tart Bakeshop at farmers markets citywide and cafe\u0301s at Krog Street Market and Grant Park. Don\u2019t miss the veggie quiche or the vegan strawberry iced scone. littletartatl.com<\/p>\n
SAN FRANCISCO<\/strong><\/p>\nThe Ferry Building Marketplace houses the new bakery Parachute, which specializes in innovative breakfast pastries. Try the laminated passion- fruit-and-vanilla-filled cube and the Wagyu pastrami Reuben croissant. parachutebakery.com<\/p>\n
CALGARY, ALBERTA, CANADA<\/strong><\/p>\nAt the Calgary Farmers\u2019 Market, the Gemstone BELT features grass-fed beef and egg salad. It\u2019s big, sloppy, and enough to share. Grab plenty of napkins. calgaryfarmersmarket.ca<\/p>\n<\/div>\n
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