Yucatan Eggs Benedict, Border Grill

The all-you-can-eat, small-plates brunch at Border Grill is a fun way to spend a weekend morning, especially with dishes such as this original from chefs Mary Sue Milliken and Susan Feniger. Slow-poached eggs are placed on flaky biscuits, and topped with slow-roasted Yucatan pork and silky Hollandaise.

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Chill Out!


Chill Out!

By Debbie Lee

It’s been five years since Pinkberry’s frozen yogurt first drew references to crack, but the craze hasn’t come close to cooling off. What’s the reason for the explosion? Today’s fro-yo isn’t the cloying stuff of 1980s strip malls—anyone remember TCBY?—but rather a more affordable, lower calorie and purportedly healthier alternative to an ice cream sundae (yogurt’s live and active cultures may be good for you; a topping of Fruity Pebbles are not.)