"Chef and co-founder Todd Humphries has a blast working with a rainbow of flavors that run through the menu at Kitchen Door. Pulled from a wood-burning Mugnaini oven, breakfast pizza skews Italian, its bubbly crust layered with Hobb’s smoked bacon and a three-cheese blend that melts just enough to cradle the eggs. Fragrant with star anise and coriander in its clear broth, breakfast pho go finds depth with charred onions, ginger, and garlic and a jalapeño float. The pancake is stuffed with ham and cheese, just in case you need some Frenchified Americana in your morning." - Christina Mueller
