Sunday mornings are meant for savoring much-needed downtime. Last weekend, I spent mine at Cafe Aion [2], where every bite of chef Dakota Soifer’s farm-to-table cuisine—from the fresh-from-the-fryer cinnamon-sugar doughnut to the chocolate croissant—kept me relaxed and fulfilled.

To make a true meal out of breakfast, order the Colorado short ribs. Tucked into a tiny terra-cotta crock, the fall-off-the-bone meat arrives in a small pool of flavorful, natural jus with two poached eggs, a pile of salty potato wedges, and a nest of greens. Another satisfying option is the creamy Anson Mills [3] polenta, crowned with two poached eggs and a swirl of savory tomato ragu.

Pair either dish with an Aion Bloody Mary: The mildly spicy cocktail is made with chile-infused vodka, home-canned Bloody Mary mix, fresh lime, a spiced rim of cumin, coriander, salt, and paprika, and a skewer of green olives, celery, and—the highlight—a strip of hand-cured bacon.

Heads Up: The popular Turkish Breakfast—a cold plate featuring soft-boiled eggs, roasted red peppers, marinated olives, pickled onions, and a changing selection of fresh vegetables—is returning to the menu this week.

1235 Pennsylvania Ave., Boulder, 303-993-8131