On a pretty corner in Nob Hill, Split offers a modern setting for breakfast. Also lunch and dinner. And drinks. Pretty much whatever you want, at whatever time of day you happen to pass by.
The menu is a mix of healthy and indulgent options, which is by design (ahem, Split). Build-your-own scrambles offer a variety of mix-ins, from herbed goat cheese and sautéed mushrooms to homemade pork sausage and roasted red peppers. On the other side of things are chicken and waffles, which look … amazing. But don’t tempt us this morning. We stay right in the middle, and get an ample bowl of fruit to balance things out.
The dishes are ample and colorful. A dish called Grilled Little Gems is bedded on creamy Sriracha ranch dressing and sprinkled with salty pieces of applewood-smoked bacon. It’s topped with avocado slices, two bright yellow sunny-side up eggs, and a sprinkling of breadcrumbs.
A regular bounty of vegetables, chorizo hash features kale, squash, roasted sweet potatoes, poblano peppers, red onions, and sun-dried tomatoes atop a thin layer of aioli. Spicy Mexican chorizo and two poached pasture eggs are nestled among the vegetables.
My favorite thing here is potatoes. They’re aptly called “crispy butterball potatoes:” a little bit buttery, salty, with a touch of rosemary. They’re just crisp enough — not burnt or overdone, especially tasty when dipped in either of the aiolis on the main dishes.
The atmosphere is laid back. Order at the counter, take a number, and find your own seat. Someone will (quite quickly) bring your food, but after that, you can take your time, read the paper, and stay as long as you want. Maybe even into the next meal.