If you’ve ever lived in the South, you get the sly reference on this café’s blackboard brunch menu right away. The stone ground grits (the excellent stone ground grits, praise Jesus) come “covered” (cheese), “chunked” (thick bacon), or “cracked” (egg any style) among other preps — just like the hash browns at Waffle House. Expat Southerners will also experience a pang of recognition when they bite into a breakfast sandwich piled inside a gorgeous laminated biscuit or swipe a country ham steak through redeye gravy. This bright space, decorated mainly with old farm implements, where sunshine pours through the plate windows, makes you want to hang out with a cup of strong coffee and a shareably large cinnamon roll — or a powdery beignet, a little bit of New Orleans up north.