Because real diners are slowly disappearing, it’s a true joy when you find one serving an authentic breakfast menu — and free coffee refills — with an eye for fresh, local ingredients. Breakfast at Tiffany’s has been on the same corner in Portola for about 40 years. It has a huge reputation among the locals, and a recent remodeling has brought in brand-new, hungry customers.
The original counter and swivel seats catch your eye the moment you step in, and the big windows looking out on a busy neighborhood encourage lingering and people-watching. Order a coffee or a fresh-squeezed orange juice (they have a fancy machine) to accompany one of the unique Benedicts. Our favorites are the Loco Moco, which tops slider patties with gravy and scallions; the Chick’N Egg, which subs in fried chicken covered with country-style gravy and cheddar; and the San Bruno Florentine, slathering sausage patties and sauteed spinach with classic hollandaise.
Guests will find every essential dish for a hearty classic California breakfast: French toast, pancakes, omelets, and a variety of hash browns, ranging from the de la Casa, with cheddar cheese and sour cream, to the more creative Stella, with green chile, tomatoes, and cheddar and Jack cheeses. The prior owner, Gerald “Gerry” Adan, presided over the shop’s griddle starting in 1978 and named the restaurant after his niece, Tiffany. Unfortunately, the restaurant closed after Adan’s death in September 2013, but when Kash Feng (owner of Live Sushi and the one-Michelin-star Omakase) bought the building the following month, he decided to preserve the original soul of the restaurant and neighborhood.
The restaurant has been redesigned by local interior decorator Aya Jessani. Jessani started by completely remodeling the kitchen, save for that original counter, and was sure to include portraits of the previous owner and his niece. Not only that, but chef Dennis Baca, who worked with the original owner, is still behind the stove.
Open only until early afternoon, Breakfast at Tiffany’s is a good spot for lunch, with sandwiches, salads, and burgers. A big chalkboard at the back of the restaurant features the daily specials. Be prepared to stand in line during the weekend — it can get very busy.