2007 BEST Breakfast
Past reviewers have taken pains to note the name (or actually zaftig, without the s) is Yiddish for “pleasingly plump.” No doubt that’s how they, like countless other satisfied customers, walked out feeling. Seven mornings a week, this Brookline institution plates up ginormous portions of whatever you’re in the mood for, from the usuals—such as pancakes and French toast and pillowy three-egg omelets—to Jewish faves like potato latkes with lox and dill sour cream.
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