Ayr Muir (right) starts all of his dishes with quality ingredients. “It is as simple as that,” he says. One breakfast specialty is popovers, but there is also hot oatmeal, freshly baked muffins, drip coffee made individually for each customer. “Espresso machines can be such power hogs,” says Muir, who plans to open a chain of vegetarian restaurants using what he learned at Clover Food Lab.