Breakfast at OneOEight

By November 15, 2019 Yalecrest Features

As an apprentice in St. Moritz twenty five years ago, James Dumas would wake at 4:30 in the morning to fire the wood-burning ovens. Turning the coals, watching embers smolder, lingering on the dredges of dark european coffee, this is where he found the ritual of his craft. “I learned from an old swiss baker,” he shares, “ that a recipe is not about what you write or what is written, but how you feel.”

A Morning Ritual

This ritual of fire and texture is at the heart of OneOEight’s breakfast experience. Dumas arrives in the wee hours of the morning to stoke the oven. He drips the coffee, tests the temperature of the baked goods, and lights the courtyard fires. By the time light streams through the south bay of windows and the kitchen is staffed, it is all warmth and hygge. There’s the mild scent of wood, coffee and croissants, the flair of fire and the soft sound of tinkering dishes from the open kitchen.

Comfort Food with Gourmand Twist

The tables are casual and elegant, set with cloth napkins and placemats. Views of bustling Emigration Market to the south and morning walkers and joggers to the west give you the sense that maybe you should stay a little longer than you had planned. Order another cup of tea and continue eating powder-dusted donut holes or ricotto toast.

Looking to the west may also leave you with a little lump in your throat (or belly), missing Yalecrest’s beloved “Eggs in the City.” But OneOEight offers a hefty dose of old-fashioned comfort food alongside items with a fresher, gourmand twist. They also have $7 kids menus for their littlest eaters. We promise OneOEight won’t disappoint. In fact we’re betting it will become your new neighborhood breakfast spot.

For OneOEight’s latest breakfast menu and other updates, visit oneoeightbistro.com

Hours

Breakfast & Lunch 7:00 a.m.-2:30 pm

Dinner 5:00 p.m.-9:00 p.m.

Closed Monday

What to try

Pastries and coffee to go—Whatever you have in your pocket to give, drop it in the “coffee mug” by the back door. 

Yalecrest Benedict—Housemade english muffin, Frog Bench Farms wilted spinach, sweetheart ham, hollandaise with lemon zest.

Keto Scramble—Three eggs, baby spinach, crumbled feta, avocado and tomato.

Bread Riot Bakehouse Toast—House jam, sweet ricotta, European butter, choice of sourdough, semolina or rye.

Breakfast Pizza—Everything-spiced crust, cream cheese, pastrami cured lox and capers

Thick Cut French Toast—Battered and grilled, warm season fruit compote candied pecans

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