Breakfast or Lunch at Southern Kitchen (Half Off). Four Options Available.

Los Gatos

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In a Nutshell

Sausage gravy covers breakfasts served with hash browns, grits, and housemade biscuits; lunch sandwiches include BLTs and Southern clubs

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Many classic breakfast foods have their origins in the farm—eggs come from chickens, bacon comes from pigs, and milk comes from chickens. Rise and shine with this Groupon.

Choose from Four Options

  • $15 for $30 worth of breakfast or lunch for two, valid Monday–Friday
  • $30 for $60 worth of breakfast or lunch for four or more, valid Monday–Friday
  • $15 for $30 worth of breakfast or lunch for two, valid Saturday and Sunday
  • $30 for $60 worth of breakfast or lunch for four or more, valid Saturday and Sunday

The breakfast menu features down-home classics such as gravy-covered chicken-fried steak served with three eggs ($12.95) and the country special—biscuits, sausage patties, and scrambled eggs with hash browns or grits, dressed in the same sausage gravy ($11.45). Specialty french toast ($11.25) comes in three sweet varieties: banana, apricot, and apple cinnamon.

Alternatively, the lunch menu includes the Southern club ($11.25), which stacks bacon, egg, lettuce, tomatoes, and swiss cheese three layers high, and the Ortega chili burger ($11.75), which arrives alongside fries, a cup of housemade soup, and coleslaw or potato salad.

Southern kitchen does not serve dinner or take reservations. Be advised that weekend wait times may exceed 45 minutes.

Southern Kitchen

At Southern Kitchen, guests may find themselves surrounded by fans in San Francisco Giants gear devouring old-fashioned breakfast and lunch food and chatting with the friendly owners, the Thompson family. Mike and Rose Thompson, both Giants fans themselves, took over the venue in 1993, recruiting their sons Mike and Ed to help them on the staff. Their down-home hospitality and comfort-food specials soon drew hungry groups to the roomy, semicircular booths, and amid the friendly chitchat, both Mike and Ed met their future wives.

This same neighborly vibe persists in the dining room today. To complement the quaint ambiance, the breakfast and lunch menus stick to delectably traditional cooking methods. Produce arrives at the kitchen daily, every egg is fresh off the farm, and baked goods—from biscuits to muffins—are housemade. Guests can indulge in chicken-fried steak and signature sausage gravy at any time of day as the kitchen never stops serving breakfast, and every weekday lunch plate includes a cup of housemade soup. Personal touches also speak to the eatery's down-home credo; for example, children can order their pancakes in the shapes of cheerful bunny rabbits or their favorite spherical planets.

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