Madigan's Cafe Opening Monday

The first meals will be served at Madigan's Cafe in the Prince's Hill Plaza early Monday morning.

From the looks of the breakfast menu for Barrington's newest restaurant, the first customers to walk into the remodeled eatery that previously housed Prince's Hill Deli won't be disappointed.

How about Bistro Benedict, a soft scrambled egg stacked on grilled bread with asiago cheese and an herbed olive oil drizzle with potato galette?

Or a variety of omelets served with potato galette and toast?

There's a Tofu Scrambler for vegetarians. And crepes with your choice of bananas and nutella, blueberry and lemon cream, or roasted apricot, cherry and pine nut.

You can't have a breakfast menu without pancakes, of course. Small or large with maple syrup, chocolate cream, sausage and spiced apples, and blueberry with house-made granola.

There is baked banana hazelnut French toast, Spanish egg and rice, pasta mama, cereals, doughnuts, and the Everyday Breakfast -- eggs cooked to order with a choice of ham, bacon or sausage, potato galette and toast.

Robin Rowles of Barrington is the founder and owner. You may recognize her as a local photographer and owner of Artist in You on Maple Avenue.

“My family was in the restaurant industry,” Rowles said in a previous Patch story announcing that she was taking over the location from Tom Mellillo. “And I had a café in Edinburgh, Scotland, when I lived there for three years.”

Rowles named the restaurant after her youngest child, Madigan, a little more than a year old.

She describes the new restaurant as a "European bistro featuring local seasonal ingredients with an ever-changing menu."

It will include a coffee bar that will feature Danesi coffee from Italy, a bread and pastry section with Bristol Bakery products, and Moonstruck chocolates that usually can be found only in Oregon and the northwest. Rowles is a native of Oregon.

“We’ll change the menu every four to six weeks," she said last Thursday amid the clutter of construction and after a meeting with her wait staff. "And we’ll cook with local food in season.”

Cooking with her will be Jeff Stanhope, the executive chef and a close friend.

“I want it to be casual and comfortable,” Rowles said.

"We're also looking to attract a later night crowd, someone looking for a cup of coffee, and some pastry," said Stanhope. "We could expand the hours."

The hours right now are 7 am to 9 pm Monday through Thusday, 7 am to 10 pm on Friday and Saturday and 9 to 9 on Sunday.