Locals flock here on weekends for breakfast and brunch—service can slow to a crawl as the lineup creeps down the sidewalk. A basket of outstanding house croissants—among the city’s best—helps fill the void during the long wait for mains. If service needs speeding up, the kitchen needs slowing down. Mains arrive looking rushed and crushed. A square from a fig and gorgonzola tart, while sweet and rich, looks like roadkill under a mound of tossed greens. Likewise, a meat loaf sandwich on superb house-made baguette seems slammed together, though flavours of fresh thyme and caramelized onion delight. The provençal omelette fares slightly better, being plump and airy in texture, but 20 more seconds in the pan would have melted the gruyère and tomato filling. Croque madame is a hit, with a lightly fried egg atop layers of paper-thin ham, melting gruyère and buttery sliced brioche. Individual dessert tartlets dazzle, especially chocolate caramel.