Good Morning Gators!
Although as far as my internal clock goes it’s almost the middle of the day. SOB opens at 10. We were almost an hour early due to my incessant need to be early and traffic being cooperative. We sat in the BREKFST mobile and listened to tunes. As the magic hour approached people started to pile out of their cars. I had discussed my mission with the young and handsome Chef Owner Rick Rodriguez and he very kindly held us a table. Diane sat down and I grabbed my usual interior shots. There was good strong dark roast coffee to be found. I had expected to do some of the usual menu browsing but Rick had other plans for us. The menu is being completely refreshed and he wanted to show off some the new grub. Bring it.
SOB’s exterior sports a custom paint job and a wind break that wasn’t there last time I was there.
The super cool industrial interior is complete with a big bar and a hallway and bathrooms with pennies decoupaged to the floor. Love it.
There are some small decorative touches that add extra personality.
SOB and WISK are 2 of my favorites. I may be a bit biased but I have been to a LOT of breakfast emporiums and feel like that I can do an ojective re-review. OK enough chatter. Let’s go.
As we were settling in the first course arrived.
I have had Pozole for breakfast before but not this degree of deliciousness. The hominy was perfectly cooked. The beans were tender. The chicken was succulent the broth was perfectly seasoned and had the proper level of salt. The addition of fresh cabbage and radishes added crunchy freshness. Although I would probably add a nicely poached egg to this, it was sublime. 9
Just as I was licking the bowl the second course arrived
I had been looking forward to visiting SOB for some time now, and it was exciting to hear that Chef Rick was in the process of retooling the menu. As soon as we walked in, a friendly host greeted us and a moment later Rick was there to usher us into a sunny front booth. Hot coffee and ice water were poured quickly and Gator left to roam around taking photos. The first course of delicious Pozole arrived steaming, with a bowl of chips and fresh limes and a little cup of oregano. The hominy was delicious, the chicken thigh tender and the broth spiced just right, but the addition of thinly radishes and chopped raw cabbage was delightful. 9
For the sake of transparency I need to state that I really don’t care for breakfast tacos. It’s too close to a breakfast sandwich which I also am not a fan of. Now that I’m whining I might as well continue with the fact that I’m also not a fan of steak for breakfast and I really only like my own scrambled eggs. That being said I have to say that these were pretty tasty. The marinated steak had a good balance of tenderness and chew and was well seasoned The eggs although a bit overdone for me were not hammered. The house made tortillas were great and 2 two house made salsas were fantastic. These are probably the best version I’ve experienced. 7 You will most likely enjoy these more than I did.
Diane: The breakfast taco platter looked beautiful and I was thrilled to hear Anna say that the salsa verde had avocado in it, which is my favorite pairing with eggs. The steak was seasoned perfectly and very tender, and the pico was fresh as can be 8
Diane orders a cocktail.
If you’ve been following us you’ll already know my partner likes a little alcomohol with breakfast. The name of the concoction was called a Dove. It was a quite delicious combo of tequila lime and grapefruit soda. 9
This was one tasty beverage. It was hard to pass up the homemade Sangria served on Sundays for $5… but seeing grapefruit paired with Tequila on the drink menu was so enticing so I ordered it up. The bartender on duty this Sunday morning took her craft quite seriously. I saw more than a few Bloodies crafted under her keen eye and deft wrist with the shaker. I want to come back and try the Kick Back Jack, looked delish. There is a very inventive drink menu at SOB and the prices are pretty good too. My dove, I give you a 9
2 Kinds of Cakes
In unconventional gator style I’m starting with the rating. I have never rated ANYTHING a 10 I never believed that it was possible that I would find a dish that would rate that high. Chef Rick has done it. He broke my streak and now has a place in Breakfast Gator history. When I took a couple of bites of these I was actually speechless. The pancakes were super light and fluffy. They were thoroughly cooked but not dry. (I hate doughy or gooey undercooked pancakes). They were excellent all by themselves. They were topped with a concoction of roasted apples and a freakishly fantastic apple pie seasoned sauce. It was sprinkled with pieces of charred pie crust. Pure Genius. Rick I’m not sure if I should Kiss you or punch you for creating this increadable sexy masterpiece. I’m weeping as I’m typing this. You know what was wrong with these? Nothing.
The arrival of this dish left us staring at each other and mouthing the words “pie crust” silently in tandem. The combination of real, made-from-scratch pancakes, lightly roasted and glazed apples and tender bits of nicely browned pie crust is pure magic. I cannot think of any better summary than Oh My these are a total 10!!! 10
Lemon Poppyseed Pancakes
More of the fantastic base pancakes topped with a delightful Poppyseed filled topping. A spoonful or 2 of blackberry compote and a dollop of ricotta. This is another killer execution of pancakery. 9 I can see the sign now. Rick and Davids Pancake Emporium
I love how SOB uses all types of plates for their dishes…70’s harvest orange stoneware, delft blue stoneware as seen here under the tender and fluffy Lemon Poppyseed cream cakes. I call them cream cakes because there was a dollop of whipped cheese, maybe macsaparone, I forgot to ask Rick. But I tell you the berry compote on top was tart and a perfect foil for the creamy lemon poppyseed sauce. Kevin, (who kept our table full of goodies) and I agreed, this dish totally beats out berry Pop Tarts. Way. 9
Well Gators That’s it. A REMARKABLE visit with Chef Rick at SOB by WISK. Put SOB and WISK on your MUST go to list. Oh by the way they do lunch and dinner too.
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I had to get a selfie with the 2 of us for 2 reasons. One day Rick is going to be a star on the Food Network and he will forget we ever met and 2 to be able to prove that I know him. I have one with brother David for the same reason.
As for us we’re off to our next adventure.