Andaz San Diego Cooks Up The Perfect Morning After Fix

Online, March 21, 2012 (Newswire.com) - (SAN DIEGO) - An A-list and celebrity favorite for its posh accommodations and spicy nightlife, Andaz San Diego is giving guests and locals a new kind of wake up call. The hotel's trendy rooftop is pulling back the curtains a little early to give patrons access to the city's first and only rooftop venue where they can soak in the sunrise while enjoying a savory breakfast in San Diego whipped up by Chef Reese Hay.

The menu caters to all breeds of San Diego breakfast-goers, ranging from the late-night socialite in need of a pick-me-up to the health-conscious foodies:

• The Morning After: Long hours of dancing and being out on the town calls for a total refuel. Try Chicken & Chili Hash made with house-smoked chicken, two poached cage-free eggs, hatch green chili and grilled green onion, served with a side of potatoes and chili-lime hollandaise.
• Sticky and Sweet: After a night of romance, cozy up to watch the San Diego morning sunrise with a stack of steamy Ricotta Pancakes smothered in hot blueberry compote or the decadent French Toast made with brioche bread pudding, banana custard batter, caramel bananas and toasted walnuts (even tastier with the addition of whipped cream and chocolate chips).
• Play It Safe: Breakfast traditionalists can enjoy a straight-up no nonsense helping of Andaz Eggs served with potatoes and choice of meat or an Omelet prepared to order.
• Get Your Health On: Inspired by the bright, airy rooftop atmosphere, some may wish to kick start their day with a lighter fare. Select from an array of healthy steel cut Oatmeal,homemade Granola and Lox and Bagel made with smoked salmon, capers and onion.

For those running on empty, this San Diego breakfast menu offers options to beef up the meal with "A Little Something On the Side," including grilled honey-glazed ham, maple glazed bacon, chicken-apple sausage and pork sausage.

Behind the menu, Chef Reese Hay honors the San Diego hotel's trendsetter reputation with elements that cater to both guests' desires and the latest food trends:

• Ingredients sourced from local purveyors and farms, including
Moceri Produce and Connely Gardens
• Hand-raised, cage-free eggs from Eben Haezer's poultry farm
• Fresh-baked breads, scones and pastries
• Freshly squeezed juices and bottomless cups of coffee

A complete menu is available here. Breakfast is served on the Andaz San Diego rooftop Monday through Sunday, from 6:30 to 11 a.m.