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How do you make really excellent eggs Benedict? Perfect each element and then combine for peak perfection. Marrow starts by launching a Sunday brunch service called "Breaking Bread," which it did today at 10 a.m. Next, Marrow Chef Kyle Wnuk adds a base of slightly sweet, lightly toasted, spongy bread, topping it with several firm lobster claws and a quivering poached quail egg, the yolks simultaneously runny and thick. All of that is lightly draped with a tangy, housemade, tarragon hollandaise. On the Benedict ($13), though, the sauce mixes with the yolk, creating a decadently rich and creamy combination - and you'll summon the potato roll fingerlings to sop it up.

Marrow's brunch dishes range between $9-$13.

Read our first bite review on Spew in the next couple of days.

MARROW, SUNDAYS, 10 A.M., 2717 SIXTH AVE., TACOMA, 253.267.5299