REDS

REDS delivers a warm, homey breakfast and brunch experience where attentive service meets clearly crafted dishes.

The kitchen is praised for fresh flavors—hand-cut potatoes, made-from-scratch biscuits, and a soupy sausage scramble that keeps guests coming back.

Comfortable seating and friendly staff, including owner Meghan, give the place a neighborhood feel.

Reviewers often highlight strong coffee, real maple syrup choices, and consistent cooking that suits both traditionalists and those seeking vegan or gluten-free alternatives.

The menu leans on comforting breakfast standards elevated by scratch techniques: house biscuits with sausage gravy, buttermilk pancakes, and a much-praised soupy sausage scramble.

Customers note hand-cut potatoes and hearty hash as standout sides.

There are also lunch items like a Cuban sandwich, mac and cheese bowls, and a plant-forward Reds Impossible Burger, plus vegan pancake and avocado toast for non-meat eaters.

Cocktails such as Bloody Marys and mimosas round out the morning menu.

By the 19th century, affluent Americans sought to replicate the opulence of a full English breakfast, complete with bacon, eggs, and more. In Connecticut, this trend mirrored the growing wealth and social aspirations of the time. Health reformers began to push back against this trend, advocating for lighter, healthier options. This tug-of-war between indulgence and health reflected broader societal changes, highlighting how breakfast became a stage for social status and personal choices, ultimately leading to diverse morning traditions throughout the region.

Tucked on South Broad Street, REDS has become a local anchor for sincere home-style breakfasts and steady coffee.

The kitchen leans into familiar comforts—hand-cut potatoes, made-from-scratch biscuits and a roster of pancakes and scrambles—while accommodating vegan and gluten-free choices.

Owner Meghan is mentioned by name in reviews, underscoring the personal touch behind the counter.

Reviewers repeatedly praise the biscuits and gravy and the signature soupy sausage scramble.

As Ren Ganino put it, the “the homemade biscuits that came with the sausage gravy were absolutely insane.” Another guest simply summed it up: “The food here is incredible,” (Mr E).

Jen Scharbach captured the vibe: “Cute.

Charmingly cozy.” These notes illustrate why both locals and road-trippers stop in for generous portions and reliable flavors.

Weekend crowds and repeat visits point to consistent execution of classic breakfast fare, plus a few inventive lunch bowls and sandwiches that extend REDS’ appeal beyond the morning rush.

The industrial revolution dramatically transformed breakfast in Connecticut and beyond. With more people working outside the home, quick and filling meals became essential. Breakfast foods shifted toward convenience, with options like cereal gaining popularity. By the late 1800s, packaged breakfast items began appearing on store shelves, forever changing the way families approached their morning meals. This shift highlighted the impact of technology on daily routines, as busy lives demanded faster, simpler breakfast solutions, paving the way for the modern breakfasts we know today.