What to Eat For Breakfast at Sycamore Kitchen, Starting Today

Sycamore Kitchen
Sycamore Kitchen Photo: Sycamore Kitchen

Your eating options are rapidly multiplying at Quinn and Karen Hatfield’s new Sycamore Kitchen today. After opening last month on La Brea, the cafe introduced breakfast this morning, expanding the output of its bakery in new selections of pastries, with original creations like scones made with oatmeal brown butter, creme fraiche coffee cake, blueberry muffin financiers, cheddar-rosemary croissants, spiced gingerbread made with dark ale, and coconut carrot parsnip bread.

Those watching their intake can cling to quinoa muffins, crostatas with seasonal fruit, and gluten-free chocolate banana muffins, while anyone who wants to greet the sun by going nuts can head straight for salted caramel pecan babka, mini chocolate chip stump cakes, and roasted peanut-coconut butterscotch bars.

If a new bakery output from pastry chef Karen and Stumptown coffee don’t already grab you, savories include gruyere foccacia and quiche with bacon, leek, and Swiss cheese, while the restaurant will soon introduce an expanded selection of morning dishes like fried eggs with pork belly hash, a croque madame (sans yellowtail this time), and the couple’s take on eggs benedict with fried rosemary and bacon. See Sycamore Kitchen’s full new breakfast menu below.


Pain Au Chocolat (3.25)
Morning Bun (3)
Cheddar-Rosemary Croissant (3)
Kouign Amann (3)
Almond Brioche Bostock (2)
Quinoa Muffin (3)
Blueberry Muffin Financier (3)
Gluten-Free Banana Chocolate Muffin (3)
Crème Fraiche Coffee Cake (3.25)
Salted Caramel Pecan Bobka Roll (3.50)
Oatmeal Brown Butter Scone (3)
Sour Cherry Buttermilk Scone (3)

Coconut Carrot Parsnip Bread (3)
Brown Butter Date Mini-Bundt (3)
Dark Ale Spice Gingerbread (3)
Lemon Polenta Cake (3)
Mini Chocolate Chip “Stump” Cake (1.50)

Caramel Sandwich Cookie (1.50)
Berries & Cream Cookie (2)
Toasted Pecan Sandie (1.75)
Chocolate Chip Rye Cookie (1.75)
Chocolate Hazelnut Fudge Cookie (1.75)
Coconut Florentine (1.50)
Cinnamon-Pecan Meringue (2)
Roasted Peanut-Coconut Butterscotch Bar (2.50)
Flourless Chocolate Brownie (2)
Blueberry Oat Bar (3.25)

Sweet & Savory Brioche Tart (3.25)
Crumble Tart (4.50)
Season Fruit Crostata (4)
Apple Galette (4)
Savory Pumpkin Walnut Galette (4)
Tomato, Onion, Gruyere Foccacia (4)
Bacon, Leek, Swiss Quiche (8)
Served With A Small Salad

Espresso (2.75)
Macchiato (3.75)
Latte (3.75)
Mocha (4.25)
Cappuccino (3.50)
Drip Coffee (3)
Ice Coffee (3)

Mochacito (Small, Strong, Chocolately) (3.75)
Vanilla Cafecito (Small, Strong, Cinnamon-Vanilla) (3.75)
Stumptown Cold-Brewed Bottle Coffee (4.50)
Ice Cubano (Espresso, Milk, Vanilla, Cinnamon) (4.95)
Hot Chocolate (3)

Tropical Roobios
Organic Breakfast

Iced Crimson Berry Tisane (4)
Ginger Limeade (4)
Iced Black Tea (3)

BREAKFAST & BRUNCH (coming soon)
Multi-grain hot cereal with date swirl (7)
House-made coconut pecan granola and organic milk (7) Add yogurt, seasonal fruit (4)
Fried egg, pork belly hash, spinach (9)
Rolled buckwheat crepes, strawberries, ricotta, honey butter (9)
Cinnamon brioche French toast, grated apple slaw, crème fraiche (10)
Cured salmon tartine, pickled shallot, caper, hard cooked egg (10)
Scrambled sandwich, diced chorizo, gruyere, caramelized onions (9)
Croque Madame, grilled ham and cheese with a fried egg (10)
Sycamore Benne, crispy bacon, poached egg, fried rosemary, hollandaise (brunch only) (10)
Buttermilk Barley Pancakes, vanilla maple butter (brunch only) (10)

SIDES (coming soon)
Fried weiser potatoes, sage (5)
Grilled country bread, orange marmalade (3)
Bacon (thin, fatty, crunchy) (5)
Two eggs, fried or scrambled (5)
House made chicken sausage (5)
Season fruit bowl (6)
Deviled eggs with smoked salmon (4)

What to Eat For Breakfast at Sycamore Kitchen, Starting Today