I believe every foodie will affirm that not only do details, ratios and preparation method matter, they are the essential cornerstones for the success or failure of any dish. At 51 N. Taproom, all of these work 100% of the time. The Taproom Breakfast Bowl was amazing as a whole, but the soul of this dish was the cheese grits. Despite the larger diameter  grit due to open stone grinding, they were creamy and tender from slow cooking – the perfect vehicle to disperse the salty feta and chewy bacon. Add the texture of a spinach chiffon, scallions, tomato, and top it with rich runny egg yolk for an unforgettable experience.