The Breakfast Bar, a hybrid bar and all-day breakfast spot, will celebrate the opening of its second location on Fourth Street and Redondo Avenue with a ribbon-cutting ceremony at 9 a.m. Friday, April 15.
The location has been slinging breakfast burritos and bloody marys since January of this year but the ribbon-cutting celebration will mark the spot’s “grand opening.”
Owners Josh and Pamela Beadel opened their first location by the same name in Downtown Long Beach in December 2013.
In September 2019, the closure of Italian-American restaurant Francelli’s left an empty space on Fourth Street—and the Beadel’s felt it was the right time to expand.
After fighting through pandemic closures and pivoting to making daily meals for first responders and the elderly, the Beadels inched towards the opening of their second location, complete with a chandelier-lit bar that stretches across the dining room.
The Breakfast Bar is aptly named for its offerings: all-day breakfast made from family recipes and a breakfast-inspired cocktail menu.
Its main focus: “curing hangovers,” Josh said.
The Breakfast Bar’s menu has all the typical signs of a brunch spot: eggs and toast, pancakes, waffles and muffins. Mixed into the menu are family recipes like potato pancakes, gravy and Uncle Marcee’s omelet casserole—the first two from Josh’s side of the family and the third from Pamela’s.
“It’s actually something that my mom makes every year for Christmas,” Pamela said of the casserole. “Egg, bread, cheese and milk, and we let the eggs soak into the bread. It’s a 24-hour process. And then we bake it, and the egg kind of pops up like a little egg souffle.”
The potato pancakes are another holiday recipe, which Pamela described as “mom’s cheesy potatoes.” They deep fry the potato patty so “everyone can have a crispy edge”—implying that in the traditional recipe, family members would have to fight for the privilege of a crispy edge.
Its “breakfast shot” is made from Jameson, peach schnapps and bacon. Their three different bloody marys have optional toppings such as “LB Jerky,” bacon, jumbo cocktail shrimp and pickled vegetables.
Champagne is a common base—in line with mimosas being the go-to for brunch-goers—with drinks like the Florian 75 mixing in lemon juice, triple-berry jam and gin.
Though the breakfast theme doesn’t touch every menu item, the two try to integrate it into items where it makes sense, like battering fried chicken with cornflakes instead of bread crumbs.
“We’re just trying to create one cohesive idea being the Breakfast Bar and staying true to that idea,” Josh said.
Business has been “busy,” the two said, and they’ve expanded their hours to include Thursday, Friday and Saturday nights.
“I think that’s been the most gratifying part, kind of meeting new people and expanding our horizons to more of the community,” Josh said.
On May 6, the Breakfast Bar will host a charity pancake breakfast to support a local elementary student who needs assistance with health-related issues.
The Breakfast Bar is located at 3404 E 4th St., open Sunday from 6 a.m. to 3 p.m.; Monday through Wednesday from 6 a.m. to 2 p.m.; and Thursday through Saturday from 6 a.m. to midnight.
Happy hours take place from 6 a.m. to 8 a.m.—the “walk of shame,” as Josh called it—3 p.m. to 6 p.m. and 10 p.m. to close.
