Another time water was served in a conspicuously cracked glass. The eggs Benedict is served on thick grilled Tuscan bread, quite good in itself but hard to cut. Cooked prosciutto is used instead of Canadian bacon, but sometimes 12th Street slices it too thickly, and cooks it till stringy and tough. On one visit, sawing through both the leathery prosciutto and tough bread, I bent my fork. The hollandaise here is too yolky, rarely tasting of butter.
Eggs can be over- or underpoached.
I, but not most people, like it - but it is almost cold on arrival. Service can be grindingly slow. One time it began quickly, with a free mimosa, because I complimented an admittedly attractive waiter on her ballet-like moves as she carried drinks. But it still took forever to get our check in the end. Benedict looks interesting on the menu.