Late-night breakfast takes a historic turn at The Grubstake, especially for diners sitting at the counter. This is part of the historic rail car diner, which was originally on the Key Line, transporting people from Berkeley, Oakland, and San Francisco. The rail car retired from transportation in 1927, when it was converted into diner. It’s been serving up American classics ever since.
Over the years, The Grubstake expanded, adding a new kitchen and dining room. When new owners took over more than two decades ago, they expanded the menu to include Portuguese wine, beer, and food. Guy Fieri even stopped in for some Portuguese-style bacalhau à gomes de sàin (codfish with potatoes, onion, and hard-boiled eggs) on an episode of Diners, Drive-Ins and Dives.
But The Grubstake still stays true to its diner traditions, with made-to-order burgers, breakfasts, and hearty entrees served from 5 p.m. until the wee hours of 4 a.m. every day.
Try This: Caldo Verde Soup
Since 1995, The Grubstake has complemented American breakfasts and burgers with its “Portuguese Corner” menu, available daily. Some of the continental Portuguese dishes include garlic prawns, boiled codfish with potatoes and vegetables, and pork chops seasoned with white wine, garlic, and spices. But the star of the show is the caldo verde, a hearty soup made with kale, potatoes, and linguiça—a salty Portuguese pork sausage seasoned with garlic and paprika. 7x7 named caldo verde soup to its list of 100 Things to Try Before You Die, though they specified that it should be a “3 a.m. bowl.” This savory, authentic dish—served up in a rustic terra cotta bowl—satisfies appetites whatever the hour.