Richard Walker’s flagship location serves more than 20 varieties of the fluffy golden classic (buttermilk, Dutch, chocolate, strawberry and more), including a couple of showstoppers: the sweet and aromatic apple pancake topped with a cinnamon glaze; and RW’s German masterpiece, a large bowl-shaped, souffle-like baked cake served with lemon syrup. Both are cooked to order, shareable, and well worth the anticipation.
Egg dishes include various combos with a choice of thick-cut bacon, savory sausage, hickory-smoked ham and Canadian bacon; a multitude of bountiful benedicts and burritos; and the aforementioned baked omelettes, made with four Grade AA eggs, whipped to order, and filled with the freshest local ingredients and stuffed with the finest available cheeses.
Griddled goodies are accorded the same culinary respect. Crepes, for example, are works of art made with French batter, heated to perfection, filled with berries, banana, spinach or Belgian chocolate, rolled by expert chefs and dusted with powdered sugar or topped with whip cream. Other wow-worthy delights are the golden-brown waffles made with the restaurant’s malted waffle batter and ironed crisp and toasty on the outside then warm and soft on the inside; and the always comforting French toast, garnished with everything from strawberries and blueberries to powdered sugar, whipped butter and or wild berry jam.
As with everything else that is the best of the best and a Richard Walker speciality, the menu’s prime-roasted coffee is sourced from Central America – exclusively for the restaurant. Each pot is ground fresh, one pot at a time. Customers are also treated to produce and meats selected from local farmers and ranchers. Further, more than 100 items are made from scratch daily, including a lunch menu of sandwiches and salads and selections for kids. Lastly, guests appreciate the menu’s accommodations for those on gluten-free and vegan diets.
Family-owned, operated and funded, The Walker family got into the food business in 1948, when brothers Victor and Everett Walker began opening snack shops in Evanston, Ill. In 1960, they opened Walker Bros. Original Pancake House in Wilmette, Ill. In 1981, Victor’s sons Ray and Richard Sr. launched their own pancake concept, Walker Bros. Original Pancake House in Glenview, Ill. Then eight years later, Richard Sr. went solo with his own eponymous restaurant brand, eventually relocating to San Diego. Today, there is one Richard Walker’s location in Illinois and four in San Diego County: the main downtown San Diego venue at 520 Front St., and three others in La Jolla, Del Mar and Carlsbad owned by Richard Walker Jr.
See why the batter is better at this incomparable gourmet breakfast venue, synonymous with quality family dining for over 70 years, from 6:30 a.m.-2:30 p.m. seven days a week. Catering is also available. Call (619) 231-7777 or visit richardwalkers.com