When discussing his famous blueberry pancakes with the Food Network, chef Neil Kleinberg said, "Even people that don’t like pancakes come in here and say, ’wow, these are really good!’" Voted best pancake two years in a row by New York Magazine, Neil’s fluffy, maple butter-coated flapjacks draw massive weekend brunch crowds that are so determined to get a table they’ll wait for hours in rain and snow. Fortunately for them, Neil and his co-owner and wife DeDe Lahman offer the pancakes well into the night. When the brunch crowd dies down, Neil turns his attention to the home-style American dishes he grew up on. He folds locally sourced and seasonal ingredients into sugar-bacon burgers, buttermilk fried-chicken dinners, and spicy shrimp and grits. He also dresses hot-fudge sundaes with the classic fixings—whipped cream, chocolate sprinkles, and maraschino cherries—and bakes chocolate-banana cream pies and german-chocolate cakes.
