Three on Fourth

The scrambled egg with sea urchin and truffles is a breakfast/brunch fantasy…yummy. Duck egg and frisee salad is near perfection. The waitstaff is friendly and exceptionally well-informed — the waitress, on cue, gave a masterful dissertation about the components of the cheese plate like an experienced cheese monger. The sommelier also deserves special mention after recommending a perfect Alsatian white (even though he and every bachelor in Alsace unsuccessfully gave suit to the vinter’s daughter).