The buzz on Buzz bakery is this: The Belgian waffles at breakfast are high, light and particularly decadent when they're decorated with boozy bananas and chopped nuts. The lattes, made with Illy coffee, are real eye-openers. The best breakfast "sandwich" around may possibly be the one made here, swapping brioche for the usual bagel or biscuit and hiding a center of cheesy, creamy scrambled eggs. The caveat: The price of admission in the a.m. includes the pitter-patter of little feet and the bang! bang! screech! screech! of small customers playing in Buzz's kid-size play kitchen near the entrance.

So, go at night if you want a bit of quiet. That's when the wine corks are popped, the cheese plate comes out and the lights are dimmed in this industrial corner storefront, cheered up with antique kitchen equipment on the walls and a soothing soundtrack.

Desserts, from pastry chef Lisa Scruggs, formerly of Equinox in Washington, are an all-day treat. Make mine a lemon cupcake. And a pear tart. And a coffee-flavored creme brulee. And a . . .

--Tom Sietsema (Feb. 4, 2007)