221 Main Street, Vergennes, 877-2772
Perhaps you miss Burlington’s Waiting Room. Or you just want to gobble up breakfast prepared by a NECI-trained chef who also happens to have worked in the kitchens of New York’s Rainbow Room and Boston’s Aquitaine.
3 Squares, an unassuming little café in Vergennes, is the place. Though I’d been blown away by his Mexican and French bistro-themed dinners during Vermont Restaurant Week, I’d never had the pleasure of trying chef Matt Birong’s regular fare — until last Sunday.
Birong and co. are excellent at updating their specials each day on the 3 Squares website, so I already suspected I was in for a treat.
But first, some regular menu items.
Birong recently replaced his longtime standard of huevos rancheros with a breakfast tostada.
I asked our server to let the chef choose the style of egg, usually prepared however the customer wants them.
The over-easy yolks I was served lent a decadent touch to the otherwise relatively virtuous breakfast choice. Of course, when breakfast is served until 3 p.m., there’s always a slight feeling of indulgence.
Chorizo that was eminently flavorful but not spicy dominated the taste of the combination of black beans, lettuce and pico de gallo, topped with tangy green-chile-tomatillo salsa and Mexican sour cream. I loved the crunch of the crispy corn tortilla that divided the contents of the plate.
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