“The thinking goes that ambitious chefs tend to bypass breakfast in order to focus their creative energy — and budgets — on lunch and dinner service, where they have more freedom to offer original dishes. (Nobody’s in the mood for culinary ingenuity at 8 a.m. on a Tuesday.) That seems to be changing,…”— Chris Crowley, grubstreet.comTagged: Restaurants, Dinning In New York City, Breakfast Lunch Dinner, All-Day Restaurants, The Way Chefs Think