Let’s Do Breakfast (at one of our top picks)

By Frank Sabatini Jr.

Urban San Diego doesn’t run short on breakfast restaurants, where coffee machines and active griddles rule the mornings. We’ve forked through many of them while keeping our eyes on a couple of newcomers as well.

So whether you need a break from your routine granola, or if you’re catering to Aunt Betty visiting from Podunk with her demand for homemade biscuits and gravy, we’ve got you covered with these fabulous recommendations.

The Big Kitchen, South Park

This is a San Diego breakfast institution. It dates back to the days when celebrity Whoopi Goldberg was relatively unknown. She worked here for a short stint, which is why the menu offers a dish called “Whoopi’s Breakfast.” It’s a basic plating of two eggs of any style, plus bacon, potatoes, toast and a large orange juice. Not bad, although we’ve grown especially fond of the bigger-than-your-face pancakes, the Denver frittata, and biscuits with insanely rich sausage gravy. Whatever you order, count yourself lucky if owner Judy Forman (a.k.a. “Judy the Beauty”) swings by and engages you in lively conversation. Her outgoing, colorful personality is partly what turned the restaurant into a local landmark.

Flap Your Jacks, North Park

There are numerous reasons to visit this modernly designed breakfast joint, starting with the fun option of making your own pancakes on built-in table griddles. Choose from a variety of flavored batters and then go ahead and shape your pancakes into anything your wild imagination desires. The menu extends also to commendable eggs Benedict, house-made corned beef hash, Mexican egg dishes, and more.

6th and G, East Village

From local restaurateur Johan Engman (founder of Breakfast Republic) comes his newest venture named after its street-corner location. The boldly decorated, artful interior at 6th and G sets the stage for wonderfully flavored dishes such as Turkish-style eggs with feta and chili oil; an egg scramble with Asiago-fennel chicken sausage; lemon meringue French toast, and more. Or if you’re looking for only a nibbler to accompany that decadent vodka-infused espresso martini, the thick-cut jalapeno-glazed bacon cooked with a hint of brown sugar is an ideal kick start.

Cherries and Batter, Hillcrest

With the goal of opening in early July, Cherries & Batter will give consumers a big taste of breakfast with a focus on pancakes—from the standard buttermilk variety to unspecified versions described on the website as “something more adventurous.” (We plan on starting with those!) The cafe is the brainchild of Jose Roberto of Roberto’s Taco Shop fame. For this anticipated venture, he took over the shuttered Au Revoir restaurant in the heart of Hillcrest.

Jo’s Diner, Mission Hills

Breakfast at this gourmet-ish “diner” potentially starts with a white peach bellini and a dish of warm, creamy polenta. The main event can lead you to many alluring possibilities, such as chilaquiles crowned with braised beef or an omelet stuffed with Brussels sprouts, bacon and Danish blue cheese. If you want to keep it simple, the house-baked ham with eggs and potatoes doesn’t disappoint. Basically everything at Jo’s hits high-quality marks.

Morning Glory, Little Italy

Given its dazzling interior design elements, and dishes that transcend your run-of-the-mill breakfast grub, it’s no wonder Morning Glory is one of San Diego’s most frequently posted restaurants on Instagram. From pretty cocktails and assorted hot chocolates, to lobster omelets and ginger fried rice with pork belly, we come to this Little Italy hot spot for an unconventional experience, which consistently brings glory to our mornings.

Cafe 222, Marina District

Shortly after restaurateur Terryl Gavre opened her quaint, whimsically decorated Cafe 222 in the early 90s, she began appearing on billboards around town with a round waffle tipped fashionably on her head. The marketing campaign instantly attracted flocks of customers (and the Food Network) to her famous peanut butter and banana-stuffed French toast, pumpkin waffles, corned beef hash and other filling fare. Also praiseworthy are Gavre’s “green eggs and Spam” with spinach, as well as her biscuits with peppery pork gravy—all scratch-made.