Where breakfast comes from

What genuinely comes from nearby

• Bread and pastries. A bakery on 39th Avenue, four blocks away. Delivered at half past six every morning, which is the reason breakfast starts at seven rather than at eight.
• Smoked fish. A smokehouse in Greenpoint. It is on the menu when it is good and off it when it is not.
• Fruit and vegetables in season. The greenmarket on Saturdays, for whatever is worth buying there. Out of season it comes from the distributor like everything else, and the plate changes rather than pretending.
• Herbs. The raised bed in the garden, for as long as it lasts each year, which is roughly May to October.
• Preserves. Made here in September by the person who cooks your breakfast, from whatever the greenmarket had a glut of. Plum and quince, most years.

What does not

The eggs, the milk, the butter, the yoghurt, the coffee, the tea, the oats, the flour and the bacon come from a foodservice distributor in Long Island City, in a van, twice a week, the same way they arrive at every other small property in this borough. They are good and they are ordinary, and calling them artisanal would be a lie told for the sake of a paragraph.

Why there is no supplier list

Because a list of names on a website is unverifiable and it changes. The bakery could close; the smokehouse has had two bad months in five years and we bought elsewhere. A named list would then be wrong, and nobody would update it, and it would sit there being wrong for a year.

What is on this page instead is a description of the ARRANGEMENT, which is stable: bread from four blocks away every morning, produce from the market when it is worth it, and an ordinary distributor for everything else. Ask at breakfast and you will be told exactly where that morning's bread came from.

Закуската се готви тук и е в цената. Закуската се готви тук и е включена за всеки човек в стаята, включително за децата. Няма табла, няма ваучер и няма по-добра закуска, до която да се доплаща.

What is actually served