The New Brunch at Prep Kitchen

If you’re a fan of Prep Kitchen’s formidable burger, the loco moco is a must. The hearty brunch dish features a smoked beef patty served with fluffy sushi rice, an over-easy egg, and savory gravy perked up with a splash of horseradish jus that deftly introduces acidity to balance fat and enhance flavor. It’s one of Chef Joe’s signature dishes.

Another star of the brunch menu is the baked crab scramble, a multilayered dish of soft scrambled eggs, sweet, tender crab meat coated in chili garlic aioli, and crunchy masago caviar presented in a mini cast iron pot with a thick-cut slice of butter-soaked crostini on the side.

The cinnamon roll skillet is yet another shining example of how subtle improvements can dramatically improve classic items. The fresh-baked rolls are doused in shiny cream cheese glaze that’s spiked with a splash of bourbon and lots of orange zest, which brightens up the indulgent dish, magically making it taste lighter.

But don’t fret: many longtime favorites, like the chilaquiles, PK burger, and pasta Bolognese remain on the brunch and dinner menus, either unchanged or improved.

One example is the beet and spinach salad, which has been transformed from a leafy salad into an elegant produce plate featuring smoked beets and peaches sitting beside sizable knobs of tangy goat cheese and nuts. At dinner, it’s presented in a glass cloche full of fragrant smoke.