As with every Crab Cake Benedict, the star's usually the crab cake which, I'm glad to say, The Bird totally nailed. It's a sizable patty of ONLY tightly packed crab meat and chives (no fillers here!): perfect when the plump chunks of crab taste absolutely sweet and fresh. But what's especially impressive about this dish is every element plays a role, and is holds equal weight in the success of the dish. Southerner's quintessential fried green tomato as the base here helps lend a lovely crunch to the dish, as well as some acidity to cut through the richness of the yolk. Same goes for their burnt lemon hollandaise: a bit of smokiness, a hit of citrus, and just enough butter and cream to hold everything together.