As guests become more inclined to try nontraditional breakfasts, this single-unit restaurant in Anaheim, California, looks abroad for menu inspiration. The result is one-of-a-kind menu items that draw customers with their indulgent profiles while also educating guests on the many other flavors and formats eaten for breakfast in other countries around the world.
“The combination of our classic ingredients, like bacon, roasted tomatoes, caramelized onion, and lady lettuce, with more innovative ingredients such as truffled, organic over-easy eggs; chermoula (a marinade traditionally used for Moroccan and Tunisian cooking); and smoked tomato jalapeño jam, is what sets this sandwich apart from the others,” says founder Dale LaFlam.
As people have more access to international flavors, they are more likely to try ingredients like matcha on a croissant, lavender in pancakes, or truffle oil in a breakfast sandwich, LaFlam says. “There are ways to incorporate healthy ingredients but not mask the delicious and rich flavors people love,” he says.
Moving forward, LaFlam sees more chefs boosting everyday ingredients like eggs with unique flavor profiles, as well as offering different types of artisanal bread and more gluten-free options to help cater to the variety of diet types, as Cultivation Kitchen does. “The eatery uses less than half the amount of ingredients than the average restaurant, and most dishes contain superfood ingredients that place a large emphasis on ayurvedic and healing like ashwagandha, turmeric, and more,” he says.
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