That Breakfast Place

That Breakfast Place serves a broad, comfort-forward breakfast and lunch menu where portions tilt generous and cooks plate with care.

Regulars point to attentive servers who keep coffee refills coming and move food quickly from kitchen to table.

Atmosphere leans cozy-retro with a lively, college-town energy.

Signature draws include creative omelettes, stacked pancakes, and specialty benedicts; the team runs a steady rhythm even on busy weekend mornings, which locals interpret as efficient and welcoming service.

The kitchen leans into classic diner comforts with a creative twist.

Reviewers repeatedly applaud the pancakes — described as fluffy and substantial — and daily specials like Apple Cider Pancakes and rotating house breads such as Pumpkin Strudel.

Omelettes earn praise for variety, from baked potato to meat-lovers pizza-style riffs.

Corned beef hash gets multiple shout-outs for chunky, well-seasoned beef and potatoes.

Other favorites mentioned often include French toast, breakfast quesadilla, home fries, waffles (notably a Peanut Butter Strawberry Banana waffle), and several Eggs Benedict variations like Hot Honey Chicken and Cuban styles.

Connecticut's breakfast traditions have long been influenced by local ingredients and agriculture. The state's fertile soil has provided a bounty of fresh produce, from seasonal fruits like berries to hearty vegetables. Traditional dishes often incorporate these local ingredients, such as the beloved blueberry pancake, which highlights the state's berry harvest. As the farm-to-table movement has gained traction, there's a renewed emphasis on using local products not just in breakfast but across all meals, fostering a deeper connection between diners and their culinary heritage.

That Breakfast Place in Willimantic has built a local reputation by leaning hard into generous portions and diverse breakfast creativity.

Diners find a menu that stretches from classic flapjacks and French toast to inventive specials such as Apple Cider Pancakes and a Peanut Butter Strawberry Banana waffle.

Service is a recurring highlight; multiple reviewers note attentive servers who keep coffee topped off and plates arriving fast.

The restaurant is also known for a few show-stopping dishes: one patron described a massive challenge plate—“cleared the entire plate in 11:45 absolutely shattering my personal expectations” (Jerome Burns)—while others point to comfort staples like corned beef hash.

Deidra Hickey summed up a common praise: “I highly recommend the corned hash.” Another guest praised the staff as “super friendly and attentive” (K.P.

Perkins).

These voices combine to paint a picture of a place where hearty portions, bold specials, and dependable service keep locals and visitors returning for brunch and breakfast adventures.

The bagel has become a breakfast staple across Connecticut, reflecting cultural diversity and changing tastes. With roots in Eastern European Jewish communities, the bagel found its way into the hearts and stomachs of many. By the late 20th century, bagels became a common choice for breakfast, often topped with cream cheese and sometimes even lox. This evolution showcases how traditional foods adapt and integrate into new culinary landscapes, becoming a beloved part of the morning routine for many residents, regardless of their background.