Alberts John A
Fans of stale sandwiches or day-old donuts should steer clear of Ground Floor Cafe, as nearly every single item on the café's breakfast and lunch menus is made fresh in-house every day. Specialties include homemade tuna and chicken salad tossed with a blend of secret spices and served as an entree, side, or sandwiched betwixt slices of whole wheat or marble rye. Espressos and cappuccinos help bleary-eyed diners wake up in time to dunk warm glazed donuts or dig into an all-American breakfast of eggs, bacon, hash browns, and toast, while the café's ovens spend all day churning out piping hot twice-baked potatoes, bacon-cheddar quiches, and chicken pot pies. European tastes also permeate the diverse menu with options that include a baked croque-monsieur sandwich and sweet creme horns that play "La Marseillaise" when blown.