Little Italy has proven to be an epicenter for culinary innovation in San Diego, with successful mash-ups and off-menu gems like the donut breakfast sandwich at Devil’s Dozen.
This industrial, two-story donut shop from Chef Brian Redzikowski resides across the parking lot from Kettner Exchange. He and pastry chef Brandi Reynolds deliver creative donuts in flavors like tres leches cake and S’mores to a patio that overlooks the nearby Bay. If you’re in the know, and arrive before Devil’s Dozen is “Souled Out,” it’s also possible to score a Donut Breakfast Sandwich ($5). A lightly sweetened raised donut is sliced and filled with a fried Suzie’s Farm egg, thick-cut Benton’s country bacon from Tennessee’s Smoky Mountains, molten cheese, and creamy ketchup aioli. The result is well-balanced, slightly more savory than sweet, and not just an inspired play on fair food, but an inspired breakfast sandwich.
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