Why Tapas Belongs at the Breakfast Table

Tapas and Turkey. The country, not the bird. And the coffee, not the kebab—although we’re not above putting some filet mignon in a black garlic reduction on a skewer. But that’s for later, for tapas time.

We’re talking breakfast and coffee, not the thing you think of, perhaps, when you think tapas bar—but the thing you should be thinking when you think Anyday.

When you imagine the tapas bars of the old country, you might imagine old men playing

dominoes, regulars in animated conversation, or spending long hours gazing out at the

sea. All of which, frankly, sounds like a nice breakfast vibe. There’s no rule that tapas

restaurants can’t serve breakfast, so it’s surprising that so few of them do.

Anyday does.

Every day.

We bring the same bold combination of flavors, refined techniques and fresh ingredients to

breakfast that we do to our tapas. And we bend tastes and influences from one cuisine to

elevate your first meal of the day, the same way we do the last. Breakfast is a time to

wake up, come alive. Your meal should bring the same energy.

At Anyday, chicken and waffles, a Southern staple, gets accents of saffron-cayenne maple

syrup. The Anyday treatment of Eggs Benedict includes short ribs. French toast comes

with crème patisserie and Chambord cherry sauce. The mushroom omelet features

Manchego cheese. Avocado toast is studded with red currant cherries.

But how, you may ask, does Turkey play into any of this?

Coffee. From the Turkish word kahve.

The tradition, the roast, the taste. In Turkey, coffee is love. The prevalence of coffee bars

in Turkey equals that of tapas in Spain. Serving coffee is a means of expressing the way

you care about someone, which is why we treat it with love.

Arabicas. Robustas. A touch of sugar. A dollop of milk. Or straight, sharp black.