From coffee cups to kicking off the day, mornings demand a proper breakfast. When Frank Mangio and I visited the Encinitas location of Breakfast Republic, it quickly became clear that this is far more than a neighborhood breakfast stop. It is a full-scale celebration of the most important meal of the day and much more.
With locations stretching from East Village and Liberty Station to Culver City and Echo Park, Breakfast Republic has built a loyal following across Southern California. Honors such as San Diego Magazine’s Reader’s Choice Best Breakfast and recognition from the California Restaurant Association confirm what regulars already know.
At Encinitas, Assistant Manager Ben Calderon and Regional Manager Chris Spayde guided us through a tasting of breakfast classics, brunch favorites, specialty coffee, and a lively bar program. The location balances comfort with playful design, creating an energetic yet relaxed atmosphere. It works equally well for breakfast, brunch, and private gatherings.
Spayde, a San Diego native with over 15 years of hospitality experience, began as an entry-level cook while attending culinary school at the Art Institute of California-San Diego. After roles in catering, hotel leadership, and as an executive chef, he joined Rise & Shine Hospitality Group in 2023, bringing operational depth to the brand. Spayde shared that their goal is for guests to “come in for an experience that makes the start of their day great.”
Breakfast Republic is the brainchild of Founder and CEO Johan Engman, whose Rise & Shine Hospitality Group has grown into one of Southern California’s most recognizable hospitality companies. Born in Östersund, Sweden, Engman moved to San Diego at 16 and worked his way from dishwasher to server before opening Fig Tree Cafe in 2008 with $45,000.
For three years, he balanced restaurant losses with a corporate accounting job until the concept turned profitable.
The idea for Breakfast Republic emerged during a rain-soaked trip to Borneo, where Engman envisioned a breakfast-focused concept rooted in classics elevated through ingredient quality, strong branding, and a touch of humor. When the first location opened in North Park in 2015, the playful décor and inventive menu struck a chord. Today, Rise & Shine includes multiple concepts along with complementary ventures such as OX Coffee and Sunny Side Accounting.
After several hours of pickleball, I welcomed Ben’s recommendation of the Jurassic Bloody Mary, crowned with thick-cut Jurassic pork bacon marinated and baked with paprika, brown sugar, and a hint of cayenne. Alongside it came a traditional Bloody Mary and a Prosecco Mimosa crafted from all-natural Prosecco imported from Domus Vini in Verona, Italy, a vineyard with more than four centuries of winemaking history.
Frank opted for the bottomless BR Blend Coffee, roasted locally by OX Coffee Roasters and Café de Olla, and infused with cinnamon and piloncillo.
Our first plates were the Portuguese Linguisa Sausage omelet and the California Breakfast Burrito. The omelet melded applewood smoked bacon, Linguisa sausage, tomato, green bell pepper, garlic, herbs, and house hot sauce. The burrito was filled with carne asada, three eggs, guacamole, house potatoes, bacon, cheddar cheese, sour cream, and salsa, served with Mexican rice and black beans.
The eggs deserve special mention. Breakfast Republic uses Vital Farms pasture-raised eggs, and the richness is noticeable. It reflects Engman’s insistence on quality ingredients.
When I saw Tres Leches Pancakes on the menu, there was no hesitation. Vanilla pancakes topped with buttercream, fresh strawberries, tres leches syrup, and pistachio brittle were outstanding and offered as part of BR’s vegan selections.
At Ben’s suggestion, we sampled the San Diego Benedict with smoked turkey, avocado, and cilantro. The hollandaise was rich and creamy, and paired with a side of Jurassic pork bacon, the dish reached another level.
Brunch selections followed. The Cluck Burger, stacked with smashed beef patties, applewood-smoked bacon, American cheese, a sunny-side-up egg, and thousand-island spread on brioche, delivered indulgent comfort. The grilled turkey sandwich layered avocado, cheddar and jack cheeses, grilled tomato, and roasted garlic aioli on sourdough for a balanced bite.
Vegetarian and gluten-free chilaquiles reinforced the menu’s versatility as Breakfast Republic transitions seamlessly from morning fare to brunch.
What ultimately sets Breakfast Republic and Rise & Shine Hospitality Group apart is leadership rooted in community. During the pandemic, the company served nearly 9,000 meals to laid-off workers in San Diego. Last year, the Encinitas location hosted its 14th annual Christmas Dinner for 300 military personnel and provided toys for their children.
As we concluded our visit, a nearby family celebrated a 20th birthday in the Encinitas private dining room, which accommodates up to 30 guests. It was a reminder that Breakfast Republic functions as a gathering place as much as a restaurant.
Whether starting the day with specialty coffee, diving into inventive breakfast classics, enjoying craft cocktails at brunch, or hosting a private celebration, Breakfast Republic delivers quality ingredients, thoughtful execution, and strong value in a setting designed for community.
In a region filled with breakfast contenders, it continues to raise the bar one perfectly cooked pasture-raised egg at a time. Get more information at breakfastrepublic.com.
Wine Bytes
Cozy up by the fireplace in the lounge at A.R. Valentien’s and enjoy a limited-time Daou wine tasting offered daily throughout February. The $65 per person experience features three standout selections from Daou Vineyards, including the 2023 Reserve Seventeen Forty Red Blend, Reserve Cabernet Sauvignon, and the flagship 2021 Soul of a Lion Bordeaux-style Red Blend. Tastings are available from 11:00 a.m. to 11:00 p.m. (until midnight Fridays and Saturdays), with no reservations required in the lounge. RSVP at 858-777-6635.
Rico Cassoni is the executive producer of Taste of Wine and Food. He and Frank Mangio, the founder and adviser, a Wine Spectator-certified wine connoisseur, are among the leading reviewers online. View their columns at tasteofwineandfood.com under recent posts. Reach them at [email protected]
