After opening a small, sandwich-focused restaurant in The Metreon in 2012, chef-owner Andrew Swallow and partner David Silverglide (the masterminds behind local chain Mixt Greens) are expanding, with what they consider to be the flagship location of Split Bread.
According to Swallow, the intention was to test the market with the first location to gauge the success of the concept then grow accordingly. Based on that success, they've expanded, adding breakfast and coffee to their menu of seasonally-appropriate burgers, sandwiches and soups. "Since I've been in SF, I've had a hard time finding a good place to eat breakfast," said Swallow."The passion I have for breakfast is out of control, so this is a big deal."
Expect an all-star cast of San Francisco makers to grace the menu, including Four Barrel Coffee, Josey Baker Bread, and Starter Bakery. And as promised, breakfast will be a big focus, including "Toasted Joseys," which are Swallow's take on The Mill's famed "$4 toast." There will also be a porchetta hash with poached eggs, caramelized onions, Savoy peppers and a romesco aioli, a pretty heady concept in the current SoMa landscape of bagels and wimpy breakfast offerings. And of particular note is the Jersey breakfast sandwich, a labor of love from Jersey-bred Swallow that East Coast transplants will recognize as Taylor ham with a fried egg, American cheese and ketchup on a toasted bun.
Swallow, who is "super passionate about design," worked with an architect to lay out the space and meticulously chose everything else, from the decor to the building materials. The 75-seat restaurant, which opened softly on Wednesday, will serve breakfast, lunch and dinner, alongside a menu of "bar bites," with beer and wine. And as with the original location, Split Bread will be cash-free, using online ordering smartphones to place orders. Hours are currently 6 a.m.-8 p.m., Monday-Friday.