There are only two terms used to describe getting drunk during breakfast:  Relapse or brunch.  Fortunately this week’s entry only covers the latter.  Though should I decide it’s all too much to go on living, please look for The Boy who Drank San Diego in 2015!  The thought of trying the much talked-about brunch at Prep Kitchen made me and my merry band of food lovers downright giddy.  Joining me on this quest were all first timers!

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

Amy-Rocky Horror performer, Michigan football loyalist, a common floozy

Anna-Educator, flannel wearer, still mad at us for going to Snooze without her

Chris-Attorney, lifelong food snob, loves good Scotch and gay jeans

Durwood-Best friend, comedian, San Diego’s go-to young black non-singing actor

Jackie-Awesome Soprano, fellow East Coast transplant, Has a Vegas story or two

Joey-Future music professor, Saceraz drinker, makes a mean cup of coffee

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

Matt-My co-star in “Five Course Love”, Runner, Lover of beer

Stephanie-Blogger, runner, fellow Disneyland enthusiast

Located in the trendy San Diego neighborhood of Little Italy, Prep Kitchen is a 2nd-level, open-air place with lots of unique decor and charm.  The catchphrase a lot of places like to use lately is “Farm to table”.  At Prep Kitchen, this is less a buzzword and more a way of life.  But I’m getting ahead of myself.  First up was the Coffee bar, which you could partake of for a dollar.  Yep.  One dollar.  Also available for a few more bucks were tasty muffins with a variety of jams and toppings.   The coffee bar is a really cool concept.   You could refill your coffee when needed self-serve style without having to flag down a server for refills.  The cup handles were a little weird in that they were very small.  Watching Durwood get his fingers repeatedly stuck in the handles made for some great entertainment.

There was no way in hell my crew was going to do brunch without sampling some of the cocktails (not doing so is an act of gay treason that would certainly get me dis-invited from the weekly meetings at Anderson Cooper’s Palm Springs compound)  Amy ordered the Mure et Bulles: Blackberry Calvados Liquer & Bubbles.  She also had the Red Wine Sangria, both of which she said were really good.  Matt had the house made Bloody Mary, which he said was awesome with a perfect amount of spice, even the salt on the rim had some spice to it.  Joey ordered the London’s Burning: Gin, Jalapeno, Avocado and Lime.  He said it was spicy but lacking in Gin botanicals (which was a disappointment for him).  The drink was interesting but he probably wouldn’t order it again but he would like to marinate some flank steak in it because that’s just how his brain works: How else can I consume this?  Stephanie & Aimee had the White wine Sangria, which they loved and deemed a great start to the meal.  Jackie, Stephanie and I all ordered the Cucumber Honey Mimosa, which we all really loved.  It was refreshing and delicately sweet.  Chris had a Boulder Beer Company Shake Chocolate Porter which he enjoyed and foolishly tried to get me to like.  Sorry beer, it’s not you, it’s me.  I don’t like you.

Before the main courses we ordered some of the house-made donut holes.  These were a big hit. Soft, warm, fresh and sweet with a tang that either came from lemon zest or ricotta cheese.   The taste and texture reminded a few of us more of a fritter than a donut but they were super tasty and I certainly wasn’t opposed to dipping them in the Dulche de Leche sauce that came with the muffins.  Fat kid innovation at it’s finest.

When you love eating there is a certain romance that begins between you and good food over the course of a meal.  We had been wined (quite literally) and politely dined but Prep Kitchen leaned in and made their proverbial move in what we tried next.  One of the specialties of their breakfast menu is poppy seed pancakes with strawberries, rhubarb whipped cream and almond crumble.  Our server dropped these at the table for us to try with the confidence and swagger of an MC dropping the mic after a freestyle battle.

Wow.  Just, wow.

Light, fluffy pancakes.  Strawberries in their actual, natural form.  The rhubarb whipped cream was incredible and the almond crumble gave a flavor and texture that made this unlike any plate of pancakes any of us had ever tried.  The most shocking part:  They are served without syrup and THEY DON’T EVEN NEED IT.  Seriously.  Go for these alone.  They are awesome.

Aimee had Steak & Eggs: Hangar steak with herb butter, 2 scrambled eggs, hash browns and wheat toast.  She said her steak was perfect & tender.  She absolutely loved the herbed butter and her eggs were also perfect.  Durwood had the Pork & Sage Sausage Scramble with Fontina cheese and butternut squash.   This was another big hit.  Durwood said it was an incredible blend of sweet and savory flavors.  The true mark of a great restaurant is you won’t find salt or pepper on the table.  It’s a show of confidence in the chef’s ability to season his/her own dishes to perfection.    They were nowhere to be found on our table and it was easy to see why.  None of our dishes needed seasoning.    Matt had the Chaquiles: Chipotle-braised chicken, Avocado, Onion, Queso Fresco & 2 sunny-side-up eggs.  We would later learn from the chef that this dish began as a staff meal that became so popular it was added to the menu.  A few folks said it lived up to the hype.  Matt would’ve liked more chicken but said the tortillas were perfect and he’s excited to try it again with different style eggs in the future.

Amy went with the “Choose your own scramble”:  She combined Brie with wild mushrooms, spinach and truffle oil.  She was really pleased with the results and also enjoyed the crispiness of her potatoes.   Joey also choose his own scramble and added sausage, asparagus, wild mushrooms and Gouda.    It met his expectations and he enjoyed it very much.  He and Kelsey ordered some sausage a’ la carte.  While he would’ve preferred a bit more fat in the side sausage, he enjoyed the sausage in his scramble more.  Stephanie also ordered the “Choose your own” scramble, adding Spinach, Avocado & Wild Mushrooms.  She said it was delicious and the accompanying salsa was phenomenal.  As someone who orders more on the healthy side, she appreciated not having to ask for wheat toast as it came automatically (I gotta co-sign on that, as a Diabetic, I can’t do a lot of white breads so it was a delightful surprise with my meal)

Jackie ordered the Smoked Salmon Benedict: Poached eggs, Arugula, hash browns & Dill Hollandaise.  She loved the inventive use of a hash brown patty with her Benedict.  The poach on her eggs was perfect and the hollandaise was light.  A well-balanced dish.  Chris ordered the WNL Burger: Gruyere, Applewood smoked Bacon, caramelized Onions & farm egg.  He’d heard about this burger and was eager to try it.  He said it was the bomb, even going so far as it call it “The best burger in San Diego”.  Quality bacon on the burger, which is of utmost importance!  While it’s a bit on the pricey side ($18) Chris seemed very pleased with his decision to try it.  Kelsey & Anna had the Ricotta stuffed French Toast with Blackberry Syrup & mint with a side of pork sausage.  This would be the other sleeper hit of the table.  They both thought the french toast was outstanding.  Anna said they were perfect without going overboard on the stuffing.  Surprisingly light but sweet.  She claimed it the best French Toast she’s had.

As for me,  I ordered the Wild Mushroom Omelet with Brie artisan ham, leeks and black truffle oil.  I really loved it.  It had so much rich but light flavor.  The brie brought a buttery note to the meal and the tender mushrooms sang with the black truffle oil.  The potatoes on the side needed absolutely no seasoning.  The wheat toast kept the dish in check.  Totally satisfying.

After the spectacular showing on the previous courses, it seemed almost silly to leave without trying some of the desserts.  Matt had the Sea Salt Caramel Gelato, which he said was so good, this is a direct quote now: “My mouth never wants to touch my wife again”.  Stephanie was unavailable for comment but I commend Prep Kitchen’s desserts for ruining a 3-week old marriage.  Aimee ordered the Berry Shortcake with Brulee lemon poundcake.  It was incredible.  I don’t even know how in the hell you brulee a poundcake but it had a great crispy coating on it.  Superbly fresh berries and just a touch of mint made for an amazing dessert.  Aimee branded this dish reason enough to come back.

One of the most interesting (and necessary) options on the menu at Prep Kitchen is the “Kitchen 6’r”, where you can purchase a round of beers for the kitchen.  I guess they felt this was a better idea than customers wandering back there and the kitchen staff getting awkwardly long tearful hugs from grateful strangers while they’re trying to do their jobs.  We bought two rounds for the staff.

So the bar has been set impossibly high on this challenge I’ve set up for myself.  Prep Kitchen managed to deliver everything they promised and then some.  It’s quite a feat to keep this rowdy group of foodies quiet at a table but they got us.  And we’ll all be going back so they can get us again and again.

Further reading: http://www.prepkitchen.com/

Also, check out pics from all of my adventures on this challenge by following theboywhoatesandiego on Instagram!