At this northern upmarket mainstay of coffee, baked goods, and ready-to-eat meals, the BEC is “a classic sandwich, but we use really great ingredients,” says chef/owner Jennifer Vellano, who, along with husband Jim, boasts such big names as Per Se, Bouchon, Blue Hill, and Boulud on combined CVs. Between bookends of artisan-baked multigrain or challah bread, farm-fresh eggs tango with Vermont cheddar and double-applewood-smoked bacon. “For an updated twist, you can add avocado, tomato, or hot peppers,” Vellano offers, but either way, upwards of 100 sandwiches slip out the door on weekends.
