Cackleberry to Sling Breakfast Sandwiches at Lost & Found This Summer

The popular local food truck partners with one of OTR’s favorite bars for a limited-time-only pop-up.
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Look to OTR to satisfy your breakfast cravings this summer, as popular local food truck Cackleberry will be serving its signature breakfast sandwiches at cocktail bar Lost & Found later this June.

Photograph provided by Cackleberry

Guests at the pop-up can enjoy a savory breakfast sammy—alongside coffee from Proud Hound Roasters and special brunch cocktails from L&F—on Sunday, June 11 and Sunday, July 9 from 9 a.m. to whenever they sell out.

“Collaboration and community are two things constantly driving us as a business,” says co-owner Steven Clement in a release. “After first meeting with Cackleberry there was immediately a shared headspace that we knew wanted to explore.”

Both brands say they look forward to bringing unique and creative perspectives on food and beverage to the pop-up series this summer. You can view the list of sandwiches available at the pop-up below, and visit the websites of Cackleberry—which got a top nod in our latest list of breakfast favorites—or Lost & Found for more info on their menus.

Smalls ($8): local pasture raised soft tamagoyaki style eggs (Japanese rolled omelet), sharp cheddar cheese, caramelized onion aioli and sriracha ketchup in a warm brioche bun

Benny ($10): hickory smoked bacon, local pasture raised over medium egg, sharp cheddar cheese, caramelized onion and chipotle ketchup in a warm brioche bun

Porter ($10): Cincinnati goetta, local pasture raised soft tamagoyaki style eggs (Japanese rolled omelet), Dijon microgreens, muenster cheese and mustard aioli in a warm brioche bun

Mila ($8): local pasture raised over medium egg, avocado, arugula microgreens, everything cream cheese and romesco sauce in a warm brioche bun

Lola ($10): crisp spam, local pasture raised soft tamagoyaki style eggs (Japanese rolled omelet), chives and sriracha mayo in a warm brioche bun

Lolo ($10): longanisa (filipino sweet sausage), local pasture raised over medium egg, atchara (Filipino pickled slaw) and garlic aioli in a warm brioche bun

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