Style Weekly Feature | Hot Breakfast at Patterson

Breakfast at Yellow Umbrella Provisions Patterson

There’s a new chef in town at Yellow Umbrella Provisions on Patterson Avenue.

Hans Doxzen, formerly of Pasture and Grisette, has taken the helm at the counter and recently added breakfast from 8-10 a.m. on Tuesday through Saturday from the shop’s take-out window. Online ordering is coming soon. When creating the menu, Doxzen focused on hearty but not heavy dishes that his team could create quickly and affordably—every menu item is under $10.

So far the star of the show has been the breakfast burrito that weighs a hulking three-quarters of a pound and features green harissa marinated chicken, two whole eggs, fresh scallions and queso fresco for that “creamy salinity and a little fat for the palate,” Doxzen says. The breakfast sandwich is made with a chawanmushi-style steamed egg that’s “nice and velvety silky, but still structurally sound” alongside house-made fresh Autumn Olive Farms pork sausage, pepper jack cheese and Duke’s mayo served on a Martin’s Big Marty’s roll.

All hot entrees come with a side of house-made piri piri hot sauce that Doxzen describes as less capsaicin forward and more packed with ginger and lime flavors. The potato side features a half-pound of Doxzen’s signature triple-cooked potato wedges with rosemary, black pepper and thyme alongside house-made chimichurri mayo. And the acai bowl is gluten free, dairy free and nut free with house-made sunflower seed butter, clover honey and no added sugar.

Doxzen says he won’t mess with the lobster rolls and smash burgers on the lunch menu, but as he’s also taken over recipe development for the production kitchen, he’s adding rotating specials to test out new flavors.

When creating the new Yellow Umbrella breakfast menu, Hans Doxzen focused on hearty but not heavy dishes that his team could create quickly and affordably—every menu item is under $10.