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Red House Kitchen Is The Place To Be For Breakfast In Imperial Beach |

Red House Kitchen Is The Place To Be For Breakfast In Imperial Beach

While IB is definitely not new to me, as a brand new official resident, I was in search of a place for a healthy breakfast while I was trying to guess which moving box held my utensils and cast iron skillet. Lucky me! A few of my IB friends recommended Red House Kitchen (formerly K-Pasta and Little Red Café), owned and operated by Bethany Case, and after one visit, my kids and I have joined the RHK fan club.

As you might have surmised, the Red House Kitchen is a red house, on the corner of 13th Street and Donax Avenue, which has been converted into a charming and friendly cafe, which serves breakfast and lunch 6 days a week.

Ordering is at the counter, with the food brought quickly to the table by a member of the cheerful staff. There is a small counter for indoor seating, a roomy back patio space, and a bright front porch with tables and banquette seating for true al fresco dining.

On my first visit, I went for the kale and sweet potato hash, and added their locally famous, secret recipe chicken sausage for an extra $2. It arrived in a skillet, and a pretty big one at that, loaded with diced sweet potatoes, kale, green peppers, and carrots, topped with two pretty eggs and the sausage, and garnished with cilantro, red onion and jalapenos. I’d like to say it was too pretty to eat, but that would be a lie, because I dug right in and savored every bite.

My breakfast date happened to be my daughter, who never met an avocado she didn’t like, so she went right for the avocado smash ($5). Served open face, the whole grain toast was piled with a mountain of perfectly ripe avocado, sprouts, cherry tomatoes, and feta. She proclaimed it “mmmm”, and I think her eyes rolled back in her head a little. There’s a yam smash version as well, which is definitely on our list for a future visit.

I met with Bethany recently to learn more about the restaurant, which officially became the Red House Kitchen on January 2 of this year. Open and down to earth, Bethany explained that when previous owner Annie Kirsner told her she wanted to sell the business, she decided, after considerable thought and some help from others, to give it a whirl. The menu has remained largely the same, with a few small updates and the addition of cold brew coffee (perfect for this warm and humid weather).

Armando Lopez still mans the kitchen, creating healthy, delicious, and satisfying panini, bowls, and skillets, with Lupe Moreno creating sumptuous cakes, cookies, and other sweet treats, including gluten- free options.

Bethany notes that the “protein bowl” is by far the most popular menu item, and I can understand why. Spinach provides the base, which is then topped with scrambled eggs, black beans, chicken sausage, avocado and feta. It’s big food, but healthy and relatively guilt free, and there’s more than enough to share. She notes that another very popular choice is the RHKajun sandwich—made with Cajun chicken, bacon, avocado and jack cheese, and served on sourdough. As a huge fan of Cajun cuisine, this sandwich is definitely next on my list.

All of the salsas and dressings are house made, and as much as possible, the ingredients are organic and locally sourced, with a multiple vegetarian and vegan selections.

Red House Kitchen is currently open from 9 a.m.-2 p.m., and closed on Mondays. We chatted a bit about opening for dinner, but while Bethany foresees a monthly happy hour or wine and paint night, she’s also a mom, and wants to ensure that her restaurant and family lives stay balanced.

For more info and to view complete menu, visit

Category: Skillets  Tags: ,  Comments off
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