by Ian Froeb
The most surprising fact about Half & Half is that nothing like it already existed when it opened in Clayton three months ago. The concept behind the restaurant is simple: Treat breakfast -- the most important meal of the day, after all -- in the same manner that a contemporary bistro does dinner. Here you can pair your eggs with pork belly cooked sous vide, and the steak in the steak and eggs is the cut beloved by American bistros, the hanger steak.Visit the RFT restaurant page late this afternoon or check back here tomorrow morning to see what I think.
It should go without saying that coffee is no mere rocket-fuel commodity here. If you want, you can have the barista brew your cup of joe to order, filtering it through cloth, though the "ordinary" brewed coffee that fills your bottomless mug is damn good, too.