W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
B
reakaway Cafe has been a Briar Chapel
brunch staple since opening in 2016. Now, owners Amy Coughlin and Andy Pignatora have brought their greatest hits to Carrboro with their new location in Shelton Station, right next to Dingo Dog Brewing Co. Diners can find familiar menu items like Counter Culture coffee and breakfast and lunch classics like omelets and French toast to more unique options like the breakfast grain bowl and BREAKAWAY CARRBORO Bennett Mountain burrito, named for a local 410 N. Greensboro St. 984-234-3296 biking trail. And the counters are chock-full breakawaync.co with offerings like maple-oatmeal scones and chocolate-caramel tarts thanks to inhouse baker Danielle Baker and pastry chef Christopher Gates. Similar to its sister location, Breakaway Carrboro’s theme is all things biking. Andy loved watching the Tour de France while growing up in the ’80s and picked up the hobby himself several years ago with a nudge from Amy. The couple says they fell in love with the social aspect of the sport more than 20 years ago while on a weeklong trip in Oregon. After relocating to Briar Chapel in 2013, they were inspired to combine their zeal for biking and European cafe culture to provide a spot for cyclists to stop for a bite to eat or cup of coffee after riding on nearby trails. Andy says they were eventually drawn to Carrboro for their second eatery because the well-established, walkable town reminded them of the New York neighborhoods where they grew up. “We’ve gotten a lot of positive feedback,” Andy says of the new location. “People seem happy to have us here.” The Cali Benedict – a fusion of avocado toast and traditional eggs Benedict, pictured right – was conceived as an experiment, and according to Amy, has been an unexpected fan favorite. Amy says that they’ve worked to set their restaurants apart by offering made-from-scratch, healthy options prepared with locally sourced ingredients – like the tomatoes in this dish – from their long-standing partner, Jimmy Acres farm. The couple anticipates expanding their menu and hours to include some dinnertime favorites from the Briar Chapel location, like the Mediterranean salmon and fried chicken. They also plan to begin serving beer, wine and cocktails in the near future so that customers can enjoy a bloody mary or mimosa alongside their can’t-miss brunch specialties. – by Brooke Spach 32
chapelhillmagazine.com
November 2022