Little Italy has proven to be an epicenter for culinary innovation in San Diego over the past few years. The neighborhood has welcomed standout restaurants like Bracero Cocina, Ironside Fish & Oyster, and The Crack Shack. I’ve also enjoyed successful mash-ups and off-menu gems like the In-N-Out inspired burger from Juniper & Ivy. Still, it’s hard to imagine a bite more fun than the Devil’s Dozen donut breakfast sandwich.

Devil’s Dozen is an industrial, two-story donut shop from Chef Brian Redzikowski that resides across the parking lot from sister restaurant Kettner Exchange. He and pastry chef Brandi Reynolds deliver creative donuts in flavors like tres leches cake and S’mores. Enjoy donuts on a patio that overlooks the nearby San Diego 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). They slice a lightly sweetened raised donut and fill 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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