The only complaint you’ll hear about this unfailingly accommodating restaurant, opened in 2012 by the former teaching chef at the Little Mexican Cooking School, is that it isn’t open for dinner. Breakfast is delectable, from the Maya-style granola (with natural yogurt, Maya honey and bee pollen), to the egg dishes to typical Mexican breakfasts such as molletes and chilaquiles. Try the outstanding egg scramble with chaya (a leafy spinach-like plant), goat cheese, and toasted pumpkin seeds. Eggs Benedict may include avocados, cilantro sauce, chaya, lox, or crab cakes. The signature dish among the paninis and tortas is “The Bun,” with ham or bacon, scrambled eggs, tomato and cheese on an English muffin.