Brunch spots by the Bay
As a child, Jonathan Kinsella, executive chef at Daniel Boulud’s db Bistro & Oyster Bar, remembers his father making breakfast for the whole family every day. “My father is a chef and he was rarely home for dinner as he was running a restaurant so he always made sure to cook us breakfast,” Kinsella recalls.
“He would make spiced apple pancakes, soft scrambled eggs with roasted sausages and whole button mushrooms cooked in butter. When we were very young he used to make us soft boiled eggs with toast soldiers and cinnamon raisin oatmeal, which is still one of my favourite things to eat today.”