Hungry? Here's what to order at Breakfast A.F. in Schnitzelburg, including a secret menu item

It has been said that breakfast is the most important meal of the day — and Breakfast AF is serving morning nosh seven days a week. Allan Rosenberg and Fred Pizzonia opened the Schnitzelburg restaurant this past September.

I caught up with Rosenberg, the eatery’s chef/owner, about recently released new dishes, his recommendations, and what first-time guests can expect. There’s even a secret off-menu item that might be worth checking out.

So, what does Breakfast A.F. mean?

When Breakfast A.F. shuts down at 2:30 p.m. every day, Rosenberg and Pizzonia turn the restaurant into Pizza A.F., a pizza concept that started as a food truck. They are also part of the ownership group behind Hauck’s Corner, which is just around the corner from Breakfast A.F. at 1000 Goss Ave.

Though longtime area residents know Hauck’s original name, Hauck’s Handy Shop, the “A.F.” in the other eateries’ names remains something of a mystery.

“It can mean whatever (you) want it to,” Rosenberg said with a laugh, “but my name’s Allan and my business partner’s name is Fred. And … our little tagline (is) ‘second best thing to do in the morning.’”

The restaurant is focused on quick service and quality

Breakfast A.F. seats about 60 people, and there’s an additional dining room that can accommodate another 50 guests. Reservations aren’t necessary, as the restaurant offers quick, counter service only.

“You get a menu (and) order and the counter,” Rosenberg explained, “(then) we give you a buzzer and you pick it up. … We’re quick-service, but everything we do is higher (quality). We use the best quality products out there, (and) I’m always searching for cool, new stuff.”

Here's what to order on the new breakfast menu

“We expanded the menu —we didn’t take anything off,” Rosenberg said. “It’s everything that we’ve had, plus we added (new items).”

Among those additions is the Big Ass Burrito, which boasts marinated sirloin, scrambled eggs, black bean smear, smoked tomatillos salsa, crispy potatoes, avocado, and pickled red onions in a flour tortilla; and the BAF Tacos, made with slow-cooked pork, scrambled eggs, smoked tomatillo salsa chipotle aioli, lettuce, and tomatoes.

“We (also) added a big cocktail section,” Rosenberg said, adding that one of the bevies, dubbed Cinnamon Toast, is crafted with made-in-house cinnamon toast milk, Rumchata, and coconut rum, then topped with made-in-house cinnamon toast ice cream.

The Breakfast A.F. Mudslide is another fun sweet morning treat. “I take coffee bourbon, Bailey’s, and chocolate milk,” Rosenberg said, “and then I do whipped coffee on top. It’s a fun drink.”

He added that the Bloody Mary draws inspiration from the Togarashi Smoked Spamwich. The signature sandwich features smoked and griddled Spam, a folded egg, American cheese, and sriracha aioli on brioche.

“(For our Bloody Mary) skewer,” Rosenberg explained, "we do togarashi-smoked Spam and charred pineapple. It’s an Asian-inspired Bloody Mary (with) soy, fish sauce, and sriracha. It’s really good.”

What the chef recommends, including a pork cake and short rib sandwich

Though there are several new dishes and drinks to try, Rosenberg’s recommendations are the first two items he developed for the Breakfast A.F. menu.

The first is the Smoked Pork Cake, a cornmeal pancake made with smoked pulled pork, and served with apple and green chili jam, a sunny-side-up egg, pickled onions, and cilantro.

Secondly, he suggests the Tteokgalbi — or Korean short rib patty — sandwich, made with a short rib patty, folded egg, Tillamook cheddar, and black garlic molasses aioli on brioche.

When it comes to favorites of Breakfast A.F. regulars, Rosenberg said the Paneer Bhuri Avocado Toast tops the list.

“It’s a take on (typical) avocado toast (with) an Indian inspiration,” he explained. The popular pick boasts roasted garlic and chili naan, smashed avocado, local paneer cheese, curry sauce, pickled red onions, cilantro, a poached egg, and a bit of Everything sprinkle.

Guests are also especially fond of the Shrimp & Grits, which are made with aged white cheddar and mascarpone cheese Weisenberger grits, seared shrimp, charred corn, a poached egg, bacon and bourbon sauce, and a chili crunch.

“I’ve been a chef (in) Los Angeles (and) New York City,” Rosenberg said, “so I just put different dishes together.”

Don’t forget to try this secret menu item and regular specials

Guests won’t find Duck, Duck, Brie anywhere on the menu — but if they ask, it’s available.

“It’s smoked duck breast, duck fat-toasted brioche, apricot jam, brie cheese, pickled red onions, and a folded egg,” Rosenberg said.

The sandwich was previously offered as a special, and though it didn’t make it onto the new menu, Rosenberg and his team are happy to accommodate those who are craving the unique sando. “People in the know can get it,” he added with a laugh.

Of course, customers can always find other one-of-a-kind offerings, as ever-changing specials are available daily.

“We run at least four different specials probably every day,” Rosenberg, adding that there is always a seasonal pancake on the menu. “We run different things to keep it fresh, exciting, and fun.”

Speaking of fresh and fun, Rosenberg and Pizzonia are also working on a new concept, Baked A.F. We’ll be sure to keep our eyes peeled for the ice cream donut shop’s opening.

Know a restaurant that would make a great feature? Email writer Lennie Omalza at aloha@lennieomalza.com or Lifestyle Editor Kathryn Gregory at kgregory@gannett.com.

Breakfast A.F.

WHAT: This is a quick-service breakfast restaurant that serves a variety of signature savory dishes, sandwiches, sweet options, and more.

WHERE: 1088 Goss Ave.

SERVICES: Indoor dining and carryout; 7:30 a.m. to 2:30 p.m. daily

CONTACT: fatallanskitchen.com, 502-365-4466

This article originally appeared on Louisville Courier Journal: Inside Breakfast AF in Louisville's Schnitzelburg neighborhood