When every recipe starts that way, the breakfast and lunch plates that come out of City Cafe's kitchen are sure to satisfy on all levels. And that's important to owner and cook Brad Royal who's been buying from local, all-natural producers since the cafe opened over a decade ago, even when the crop was significantly thinner than today's Central Indiana cornucopia. From the Amish-farmed oats from Montezuma, Indiana, that Brad uses for his award winning granola to the local eggs that top the made-from-scratch Roast Beef Hash, City Cafe brings the farm to the city one delicious plate at a time.

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