Fox and the Hen is a Hot Spot for Morning Munchies

Most kids fantasize about becoming movie stars or firefighters. But chef Carrie Baird, formerly of Bar Dough, and Michael Fox, owner of Dis Burrito (which makes freezer-friendly a.m. wraps for local grocers, coffeeshops, and catering gigs), both dreamed of opening breakfast restaurants as children. So when the two connected in 2021, it was as if the sunny-side-up eggs had aligned. The duo’s daytime LoHi eatery, Fox and the Hen, debuted in June with a grab-your-own-hot-sauce wall and throwback neon signage. “I really love tapping into that American nostalgia,” says Baird, who filled the menu with cheeky takes on breakfast favorites, such as Le Big Mac Omelette. Served with fries, the French-style omelet is stuffed with ground beef, smothered in an American cheese hollandaise, and sprinkled with lettuce, diced onion, pickles, and sesame bun breadcrumbs. Or try one of Baird’s Fancy-ish Toasts, a reference to the signature tartines she made on Top Chef in 2018. Options include the croque madame (griddled sourdough layered with ham, Gruyère cheese, béchamel sauce, spicy tomato jam, and a poached egg) and a ricotta- and custard-stuffed brioche French toast with jam and granola. Both are vast improvements over the sugar cereals of your youth.