Taste - Breaking Fast

Taste
A Guide To Good Food (and Drink)

Breaking Fast


Pie Bird’s Quiche with sausage, cheddar, potato, and green onion.

The Short Rib Hash at 47 Scott, with slow-braised Angus beef, wilted greens, braised shallots and hash potatoes.

Prep & Pastry’s Avocado Toast with two sunny-side-up eggs, seasonal fruits and vegetables.

 
 
 

By Sarah Burton  |  Photography by Thomas Veneklasen
Originally, breakfast was a very simple meal to get the day started, but in America, it has morphed into myriad options both savory and sweet. We have highlighted five places where you can enjoy everything from eggs to pancakes to more exotic offerings.

Pie Bird Bakery and Café
177 N. Church Ave.
(520) 305-3325
piebirdbakeryandcafe.com

Named after the ceramic bird-shaped funnels baked into pies to prevent the filling from boiling over, this adorable downtown spot offers quick breakfast options during the week and a more traditional brunch on weekends. Since opening in 2015, Pie Bird has produced beautiful pies in addition to quiche and other house-made baked goods, something Co-Owner Alexis Moyer and her brother-in-law Will Moyer enjoy. “The baking aspect is fun because we get to play on our ideas and add things we like,” she explains. This element of fun is not lost on guests dining under a large chandelier made of rolling pins, a design touch that complements the baking theme of the décor.
During the week, Alexis says the breakfast sandwich is a reigning favorite, with egg, ham, cheese and house-made jam on an English muffin. Other options are standards like breakfast burritos, bagels, breakfast quiche, and a more exotic bowl with frozen dragon fruit (pitaya), coconut, house-made granola, fruit and bee pollen. Weekend brunch allows the duo to expand their offerings, “Brunch has been a great venture for us because it added onto our daily offerings and took them up a bit,” she says. Brunch dishes include biscuits and gravy made with chorizo sausage and green chiles, and a house-made challah pudding cake with white chocolate, dried fruit and pecans. You’ll also find classic sandwiches like egg salad, turkey with bacon and avocado, and the Reuben.

47 Scott
47 N. Scott Ave.
(520) 624-4747
47scott.com

Since opening in 2010, 47 Scott has drawn Tucsonans downtown with their inventive take on bistro fare. Their weekend brunch menu certainly does not stray from that successful formula, and regular diners will note a slower pace and more relaxed atmosphere. Offerings are diverse, ranging from Nashville-style hot chicken and waffles to huevos rancheros to several hashes. “Our hashes are legendary, with the pulled-pork hash by far the most popular,” says Co-Owner Travis Reese. And it’s easy to see what wins folks over when he explains how it’s made: “We smoke all-natural pork in-house and pair it with roasted green chiles, home fries, spicy chile garlic sauce, and top it with two fried eggs.”
Other notable items on the brunch menu include a crispy noodle and cabbage salad, an angus burger with frites, a grilled cheese stack, kimchi tacos, in-house smoked salmon, buttermilk waffles with whipped cream, and kale salad. The brick patio, a hidden respite of sorts from the downtown landscape, is a picturesque backdrop for a leisurely brunch with friends or family. “People come to sit on our patio, soak up the sun, and have a few glasses of sangria for a nice, lazy afternoon,” Reese says. And with their own spin on classic brunch cocktails, like the green-chile vodka and black-pepper gin used in Bloody Marys or double-sized mimosas, there are plenty of options to sip alongside that short rib hash or Greek omelet.

The Coronet
402 E. 9th St.
(520) 222-9889
cafecoronet.com

Located within a quaint historic hotel on Fourth Avenue, The Coronet has been transporting diners to a European setting for three years. The restaurant’s large, plant-encircled patio is reminiscent of an Old World sidewalk café, and often features local musicians playing in one corner. The charm continues inside, with French bistro chairs, cantilevered windows, stained glass and a Victorian bar. “The ambience harkens to many of the world’s oldest cities and speaks to a feeling of familiarity and timelessness,” says Owner Sally Kane. “I see this playing out daily as many patrons are wont to sit and chat for hours.”
Weekend brunch at The Coronet boasts simple, well-balanced dishes such as shakshuka, a baked egg with spicy Middle Eastern tomato sauce and chickpeas, or eggs Florentine with hollandaise accompanied by a salad of tomato and basil. Kane points out some of the most popular brunch dishes are the applewood-smoked duck bacon BLT, as well as the chilaquiles divorciados with poached eggs, black beans, avocado and queso fresco. “Most of our dishes have fresh vegetables or bright local green salads from SouthWinds Farm,” Kane observes. “Our food is uncomplicated. I love when there is honesty on the plate, when each ingredient speaks and is not drowned out.” Whether you choose the herb biscuits with local-sausage gravy or one of the house-made pastries, allow for plenty of time to savor your surroundings in this unique spot. 

Prep & Pastry
6450 E. Grant Road, #160, (520) 838-0809;
3073 N. Campbell Ave., (520) 326-7737
prepandpastry.com

When a restaurant’s philosophy starts with, “food should be beautiful,” you know you’re in for a visually appealing meal. Prep & Pastry’s breakfast menu offers artful dishes made with locally sourced ingredients, such as the a.m. relleno made with poblanos, mole and thin, crunchy tortilla strips. Other stand-out options include duck confit with cabernet-braised cherries and goat cheese mousse; a pork-belly beni with herbed cheese hollandaise and house-made cheddar biscuits; and thick lemon poppy brioche French toast with blueberry sauce and lemon glaze. On weekends, brunch builds on the breakfast menu, adding to it a pork belly, duck fat breakfast poutine as well as a spin on chicken and waffles: fried chicken with rosemary brioche French toast.
Prep & Pastry’s mimosa menu is inspired by classic cocktails, and because the eatery uses ingredients such as blackberry sage tea, citrus cordial and guava, you’re bound to find one to suit you and your breakfast choice. Breakfast or brunch here is not complete without a “dossant,” a glorious hybrid of a donut and a croissant. Baked goods sell out quickly and change daily, so don’t pass up the chance to wrap up breakfast or brunch with something sweet.


Bisbee Breakfast Club
Several locations, newest at 2936 E. Broadway Blvd.
(520) 327-0029
bisbeebreakfastclub.com

Last fall, a long-empty space in the historic Broadway Village shopping center came back to life when Bisbee Breakfast Club created a third Tucson location. Since opening in 2005, the original restaurant has been a must-try breakfast joint in the sleepy town for which it’s named. According to owner Terry Kyte, part of the restaurants’ popularity is owed to those looking for that authentic feel. “A good number of folks who come in our door are looking for a ‘bit of Bisbee,’ where judgment is checked at the door and people from all walks of life and viewpoints can sit at the same table,” he shares. The rest of the diners, he points out, “just want their food hot and their coffee strong, served with a smile so they can get on with their day.”
There’s plenty to choose from on the breakfast menu, which is served all day. Several nods to south-of-the-border flavors pop up on the menu, alongside large omelets and classic morning dishes like chicken-fried steak, buttermilk pancakes, corned beef hash, and cinnamon-batter-dipped French toast. As Kyte points out, “The food is a mix of familiar breakfast comfort food, with some adventure and surprise.” Straying from run-of-the-mill breakfast dishes are potato cakes, grilled until they’re golden and plated alongside sour cream and applesauce — one of the crowd favorites, according to Kyte — and sweeter options like the blueberry pancakes with house-made granola. All of the Bisbee Breakfast Club’s coffee and espresso drinks come from Ombre Coffee, an onsite (but separate) coffee shop and roaster also owned by Kyte. TL