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For eaters who prize Tender Greens as a frequent lunch or dinner spot, the fast-casual eatery will soon be an all day dining destination.
Starting in January, the company will debut a new breakfast service which for now, will only be available at their Downtown San Diego location. Served Monday through Friday from 7:30 to 11 a.m. for dine-in or to-go, the menu is the creation of Todd Renner, who cooked at Blind Lady Ale House and Farm House Cafe before joining Tender Greens as the Broadway outpost's executive chef earlier this year.
Renner recognized that the bustling neighborhood was lacking in fresh, farm-to-table breakfast options; his menu features breakfast sandwiches on Con Pane brioche with combinations of pastured eggs, housemade ham, P. Balistreri salumi, and the chef's fermented hot sauces made with local peppers. Sweet morning eats from pastry chef Susanna Brandenburg include cinnamon rolls, lemon ricotta bread and granola served with organic yogurt and beverages will range from Caffe Calabria coffee to organic tea, agua frescas, and kombucha on tap.
