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When it comes to picking a favorite breakfast place, the debate can turn into a culinary Civil War, a dueling of taste buds, omelets at 40 paces.
There are many top breakfast spots in the East Bay, but if I had to choose just one, it would be Rick & Ann's in Berkeley. And, frankly, it's an easy choice.
The difference is quality and presentation. At Rick & Ann's, you're getting a classier breakfast, with a strong emphasis on quality over quantity.
The size of an omelet doesn't make it the best omelet. The freshness of ingredients counts heaviest, also the way it's presented. Rick & Ann's servings are as much a portrait as a plate.
The only negative is the wait. Think of Fenton's Creamery with pancakes. And after you finally are seated at Rick & Ann's, there is even more wait. That's because they prepare the customers' food after their orders are taken.
''On the weekend, people get really angry,'' said Ann Lauer. ''But it's not fast food.''
Believe me, it's worth the wait.
In 1989, Rick and Ann Lauer opened their popular restaurant at 2922 Domingo Ave., right across the street from the Berkeley Tennis Club and Claremont Resort & Spa. Rick and Ann's intention was to reproduce the ''American food'' from their childhood.
The end result is Erica's French Toast — thick challah bread dipped in orange-cardamom butter — just one of this restaurant's
''Rick and I grew up having French toast that was really thick and custard-y,'' said Ann. ''But we didn't grow up with the orange-cardamom. That's something that came with experimenting with different recipes.''
Before Rick and Ann opened for business in '89, they spent eight months experimenting in the kitchen. The challah bread came from the Bread Garden a few doors away.
Rick and Ann also traveled the country checking out breakfasts. And they searched through recipe books. That explains their North East (red flannel hash), Midwest (two potato-cheese pancakes), Manhattan Plate (two eggs scrambled with lox and green onions), Down South (two cornmeal pancakes) and California (two whole grain pancakes) cuisine.
These dishes come with various sides of two eggs, chicken or turkey sausage, pork chop, fruit cups, toast, muffin or scone. Rick and Ann have out-thought the competition.
The Lauers purchase many of their ingredients at Berkeley Bowl, searching for organic products, but realizing that everything's seasonal.
''People come in and say why don't you have this or that, but we have to keep it affordable,'' said Ann.
Rick, 55, and Ann, 50, were married when they opened the restaurant. They have two children, but even after divorcing in 2004, they still function as a business team.
''We get along real well,'' said Ann.
Their restaurant backgrounds stretched from Maxwell's Plum in San Francisco to Bette's Ocean View Diner and Cafe Venezia in Berkeley, and finally to Rick & Ann's. The two of them partnered from the start with John Solomon, a 19-year relationship that has continued until this year, when the Lauers hope to acquire total ownership.
Even with the long wait at Rick & Ann's, the customers feel at home once inside.
''A lot of people say they like our staff,'' said Rick. ''They feel really welcomed here. So it's not just the food.''
Rick & Ann's is open for breakfast seven days a week, and for dinner from Wednesday through Sunday, also at affordable prices. Their $12.25 meatloaf is unbelievable.
And starting this month, they will be open Tuesday nights with ''family style'' cooking, including fried chicken and barbecued ribs with cole slaw, corn bread and watermelon slices.
''I think it will be popular,'' Ann projected.
No doubt.
Dave Newhouse's columns appear Monday, Thursday and Sunday, usually on the Metro page. Know any Good Neighbors? Phone 510-208-6466 or e-mail dnewhouse@bayareanewsgroup.com.
