Ever had a craving for French toast at three in the afternoon, but couldn’t find anywhere serving breakfast at that time? What about a Reuben at 9:30 a.m. — but no place will be serving lunch for hours? Have no fear, the four-month-old Beacon Bread Company dishes up breakfast and lunch from the moment they open at 7 a.m. until they close at 4 p.m. The grilled cheese, huevos rancheros, and bacon, egg, and cheese sandwich have emerged as fan favorites. “I’ve literally been stopped on the street and had people tell me they’ve never experienced bacon, egg, and cheese the way we do it — brown sugar-smoked bacon on fresh brioche,” says owner Kamel Jamal.
Jamal (who also owns four other eateries in the Valley) runs the kitchen while his wife makes all the pastries, and co-owner Ralph Clemente bakes all the bread — about eight to 10 varieties per day (which can add up to more than 100 individual loaves on the weekends). The bread is incorporated into the menu and is also available for sale; any loaves not consumed or sold are taken to Angelina’s, Jamal’s Cold Spring venture, and served with meals there. Nothing on the menu exceeds $10, and the restaurant seats about 20; 10 of those spots are part of a communal table. Wi-Fi is purposely not offered. Instead, Jamal installed a sign that reads, “No Wi-Fi, try talking,” to encourage communal interaction. “That’s our main focus,” he says, “to become the community spot.”