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The best reason to go to Pandor is for egg dishes such as the croque madame or the eggs and beansâ€”both have a sunny-side-up fried to lacy edges, with a yolk halted at the right amount of runny. Say what you want about the French, but they always seem to know their way around an egg. Even the scrambled-egg sandwich is creamy and exhibits an ethereal fluff. And if youâ€™ve ever seen a quiche as light and Jell-O wiggly as Pandorâ€™s, you might have been dreaming.