Little Gem

A marble and concrete-swathed paean to gluten-free, dairy-free eating may seem like an ill-advised place to order a pancake. In fact, chef Eric Lilavois’s gluten-free spin on the classic is a revelation. Based in quinoa and almond flour, sweetened with fresh blueberries and vanilla coconut cream, and drizzled in maple syrup, the flavorful, lightly cakey stack is favored by gluten-lovers alike. Grab a seat at the long elm bar and start with a pot of the fragrant Holy Basil tea, perfumed by basil, rose, and lemon balm.