Taylor Gourmet Announces New Weekend Breakfast Menu At 14th St. Location (PHOTOS)
WASHINGTON -- Your options for weekend breakfast just got a bit more interesting. Taylor Gourmet's new location on 14th Street NW which only opened earlier this month, on Wednesday unveiled a new line of breakfast hoagies to be available on weekend mornings (and late Friday and Saturday nights) starting Feb. 4.
On the menu are seven types of egg-stuffed sandwiches:
- Aramingo Avenue: Bacon, sausage, hash brown, egg, American cheese, and a house-made beer cheese sauce.
- Jefferson Street: Taylor pork roll, caramelized onions, egg and cheddar cheese.
- Frankford Avenue: Bacon, egg, arugula and parmesan.
- Reed Street: Pepperoni, egg and sharp provolone.
- Passyunk Avenue: Roast pork, bacon, egg and sharp provolone.
- Queen Lane: Sausage, broccoli rabe, eggs and sharp provolone.
- Lehigh: Eggplant, eggs and mozzarella.
Also offered: Crispy breakfast risotto balls with a gooey inside of sausage, bacon, Taylor pork roll and American cheese. They're served over arugula and two eggs, then topped with beer cheese sauce.
The official hours of breakfast will be Fridays 10 p.m. to 3:30 a.m., Saturdays 8 a.m. to 10:30 a.m. and 10 p.m. to 3:30 a.m., and Sundays 8 to 10:30 a.m.
Judging from early response, breakfast was a smart move by the Taylor Gourmet braintrust, owners Casey Patten and David Mazza.
DCist is already calling for the menu to be an all-day affair:
Similar to how most of us feel about McDonald's breakfast, we think they could make bank if they expanded their breakfast menu throughout the day and throughout the week.
Even if that's not possible, we'd love for the home made beer cheese sauce that is served with their breakfast risotto balls to be available all day for sandwich dipping. The risotto balls themselves are stuffed with sausage, bacon, Taylor pork roll, and American cheese and rest atop arugula and two eggs.
Washington City Paper's Chris Shott was more succinct in his praise. "In a word: Luscious," he wrote Thursday morning.