We all know California Pizza Kitchen is well-known for its memorable line of signature hand-tossed pizzas, from the Original Barbecue Chicken to the Sicilian. For fans of their legendary pizza-making, get ready to have your pizza-loving mind blown with one of CPK’s newest additions — Huevos Rancheros Breakfast Pizza.
Wait, breakfast at CPK? Yes, you read that correctly.
The Huveos Rancheros Breakfast Pizza is just one item on CPK’s brand new breakfast and brunch menu that is currently being served exclusively at CPK’s LAX location inside Southwest Airline’s Terminal 1, the airline’s busiest terminal.
Made with warm cage-free scrambled eggs, spicy chorizo, tortilla strips, black beans, enchilada sauce and sprinkled with cotija and cheddar cheese, then topped with freshly sliced avocado, cilantro and scallions, CPK’s Huveos Rancheros Breakfast Pizza is a flavorful new twist on a traditional favorite.
In addition to the Huevos Rancheros Breakfast Pizza, CPK is also offering a Sunny Side Up Bacon and Potato Pizza, made with Nueske’s applewood smoked bacon, crispy potatoes, caramelized leeks, Parmesan, Mozzarella and fresh cracked black pepper and topped with two sunny-side up eggs. The CPK Classic Breakfast Sandwich made with a choice of a house made chicken sausage patty or Nueske’s applewood smoked bacon with cage-free eggs omelette style and melted Cheddar on toasted Brioche and served with crispy breakfast potatoes.
While California Pizza Kitchen built a solid reputation as a great lunch and dinner destination, the California-based chain has finally entered the breakfast market and is looking to focus on quality ingredients, convenience and innovation.
We couldn’t wait to try CPK’s new breakfast and brunch menu and had a chance to sit down with Senior Vice President of Culinary Innovation, executive chef Brian Sullivan. Sullivan gave us some insight into CPK’s latest culinary inspiration and addressed the challenges of entering the breakfast market — for the first time — at one of Southern California’s busiest airports.
There’s no doubt that breakfast is a challenging deliverable, but Chef Sullivan said CPK wanted to ensure the new menu reflected the uniqueness of the recipes, and the quality of its ingredients.
“You typically don’t see food of this caliber in airports,” he said. “We wanted to create food that was unique and craveable.”
Part of any breakfast experience is convenience, and one of the main challenges CPK faced was creating a new brunch menu that would cater to the high amount of traffic that comes through Terminal 1 at LAX.
“I think convenience is a big part. It has to be, you’re dealing with a speed element here, we have to cook to order. We know that the guests only have a certain amount of time, so we have to be extremely quick and have to be aware of their needs.”
At this point, CPK’s brunch and breakfast menu is only available at LAX’s Terminal 1 location. However, Chef Sullivan said if it were to expand, it would start with a regional push.
“It very well could — New York, Las Vegas, possibly Chicago — I think those would be the launch points at this time.”
We’re excited to see how far CPK goes with their new breakfast and brunch line up.
Photos: Peter Pham, Foodbeast / Ben Miller, CPK