Profile

Ted Jackson was head chef of a neighborhood restaurant in Pittsburgh before his sister Michelle lured him to Brooklyn to co-found Ted & Honey. The Cobble Hill joint adds homespun, upscale touches to familiar breakfast and lunch takeout fare, dressing up the ubiquitous breakfast sandwich with a fresh patty of Dines Farm sausage, farmhouse cheddar, organic scrambled eggs, and a dusting of sea salt on brioche or ciabatta bread. For lunch, the classic BLT is offered as the BLAT; crisp local bacon and juicy heirloom tomatoes share bread space with sliced avocado and a generous smear of homemade aioli. Baked goods are all made in-house with organic milk and butter; the lemon blueberry scone is light, buttery, and shot through with fresh smashed berries. Ted & Honey’s snug interior has the omnipresent chalkboard menu and a few wood tables and chairs, while several tall shelves hold upscale groceries like Rick’s Pickles and Tay Teas, along with the café’s own homemade fig jam and pickled beets. With a small park nearby, local families have made Ted & Honey a morning and weekend destination, and crayons and coloring books are set on low shelves for kids. — Laurel Fantauzzo

Ted & Honey offers catering for parties and events; call for details.

BLAT, $7; Breakfast sandwich, $6; lemon blueberry scone, $2.50