Years of snoozing till the last possible minute and then rushing furiously through my morning ablutions to make myself semi-presentable to the outside world have conditioned my body to not crave food in the mornings. A breakfast or brunch is a special event that sometimes happens when I’m on vacation somewhere; it’s an exotic thing that I usually would do only in exotic climes. Most mornings, I have my cup of joe, and that’s it. I literally can’t recall the last time I ate so early in the day, and I wasn’t at all sure I’d have the appetite for what was to my body a weirdly timed meal. But, when my “Forager Omelet” arrived, I wolfed it down with as much gusto as if I’d been starving all day. This was a fluffy omelet topped with three types of mushrooms. Mushrooms, unlike eggs, are not a universally liked food; in fact, I’m not sure if anyone can claim to like mushrooms under all conditions, for their appeal depends very much on how they were prepared. The sautéed shiitake, maitake, and oyster mushrooms that garnished my omelet were tender without the slight chewiness that plagues certain inexpertly cooked mushrooms. The omelet itself contained a surprise filling, which I thought was crème fraiche, but which, according to the menu, was actually goat cheese. Either way, it was a rather brilliant addition to my omelet. Even the two pieces of thick-cut, lightly-buttered sourdough toast were delicious and clearly distinguished this establishment from an IHOP. The only thing on my plate that was a let-down was the half-hearted attempt to add a “seasonal fruit” (i.e., a few pieces of melon, bland and cut too close to the rind; one lonely grape) element to the whole assortment.