According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"?although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes?many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
At CB’s Cupcakes, the customer has complete and total control, and founder and owner Connie Barham wouldn’t have it any other way. The cupcake connoisseur opened the shop under the premise of why not let the customer choose—even for walk-in orders—and she’s been operating that way ever since. She spirals five frostings, such as chocolate buttercream or peanut butter, across the top of five types of cake: vanilla, chocolate, red velvet, key lime, and the flavor of the month, such as blueberry or cran-orange. Then, she tops off the mini or muffin-sized cakes with an array of fixings, such as sprinkles, graham-cracker crumbs, or mini M&Ms.
Connie, who sells the handheld treats at her two storefront locations and at various fairs around the state, doesn’t mind feeding furry companions either. She welcomes dogs to wait outside her colorful Victorian-themed shops, offering them water bowls and even bakeing them canine-friendly cupcakes made from healthy ingredients.
Before shoppers at Carlsbad Ranch Market even step into the store, they are greeted with fresh produce resting in wooden crates just outside the door. Whether or not they decide to pause and check out the cornucopia of fruits and veggies, once they step inside they’ll face mountains more. The family-owned shop is dedicated to sustainability, bringing local and seasonal produce and locally made household goods to its customers as affordably as possible. The store’s stock of produce also fills an in-house vegetarian salad bar and a soup-of-the-day selection, which, like an un-oiled tinman doing the macarena, rotates regularly.
Dr. Peter Do and his highly trained staff gently exorcise debris from teeth to unearth the pristine smiles of patrons kicking back in front of a flat-screen television. Exams investigate the overall health of teeth and gums, letting hygienists peek around molars before whisking away grime lodged in the nooks between pearlies. X-rays of jaw lines ferret out hidden health issues or loyalties to taffy to encourage earlier treatment. By tending to only one patient or set of wind-up dentures at a time, Dr. Do grants undivided attention to pieholes in appointments scheduled during the week or between 8 a.m. and noon on Saturdays in a professional office ringed by earthy hues and potted plants.