DISH MAGAZINE MARCH 2020
SUGAR STREET CAFE
ne of my absolute favorite places
is Sugar Street Cafe. It is one of
the best breakfast and lunch spots that
I know. When you’re there, it feels as
if you’re hanging out in your mother’s
kitchen. I think that’s largely because
my friend and the restaurant’s chef, Amy
Dorato-Johnson, can be found right up
front sitting with everyone, laughing over
a cup of coff ee. She easily transitions to
taking your order and making your meal,
to sitting back down and talking. Th e last
time I stopped in, I wasn’t able to bring
Tony, so I made sure to grab a few things
for him.
My favorite breakfast staple is the
bacon, egg, and cheese breakfast sand-
wich. Amy bakes the bread, and it’s hands
down the best part of the sandwich. My
other favorite breakfast dish is the toma-
O
to, feta, and mozzarella quiche. I haven’t
always been a fan of quiche, but with
Amy’s, I’m a fan for life.
I brought home a huge cinnamon roll,
a pistachio muffi n, and a cup of soup.
Tony tasted the goodies and his favorite
was the pistachio muffi n.
Th e soup, with spinach, chicken,
sweet potato, and white beans, was really
good. A nice surprise of fl avor that I can’t
say I’ve ever had before, but I’ll gladly get
it again. It was spectacular! Th e broth was
wonderfully savory.
I really want to return with Tony so he
can experience the cafe fi rsthand. We’ve
made plans to visit Amy when she makes
bread pudding since it’s his favorite. She
said she uses the cinnamon rolls as the
base for the dish, and I love that idea. I
can’t wait for him to try it.
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