The restaurant, which opened Tuesday, is owned by Nathan Ares , who owns the restaurant with his partners William Meinke, Billy Kovacks and Brian Pracko.
Prep & Pastry aims to raise the bar on breakfast fare. Highlights from the scratch kitchen, helmed by Jessie Bright (formerly of So-Ho and PY Steakhouse), include a tri-tip and scrambled eggs sandwich served on a house made Cheddar biscuit slicked with jalapeño jam and topped with arugala. Their version of the Mexican scramble is the A.M. Relleno — a roasted pablano pepper stuffed with scrambled eggs, queso fresco, pico and Native Seeds/Search mole.
Prices average $6 to $8; the most expensive breakfast is a duck confit hash for $11.
Prep & Pastry is open from 7 a.m. to 4 p.m. daily.