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A Breakfast Sandwich to Keep You Full All Day

Chef Sean O’Toole reveals his secret guilty pleasure.

The expert: Chef Sean O’Toole has cooked at Cotogna and Bardessono. Last fall, he opened his own restaurant, Torc, in the old Ubuntu space in Napa.

What he craves: “Every Thursday morning we go to the San Rafael Farmers’ market, and on the way back we always stop at the Fremont Diner—and I always go for the breakfast sandwich. It has two big, thick pieces of Della Fattoria bread—like a Pullman loaf, but sourdough—and their house-smoked ham, which is really, really good. Then it’s got a fried egg on it, and cheddar cheese. The best thing about this sandwich is that they make their own hot sauce—it comes in a ramekin with the sandwich, so you don’t need to ask for it. I’ll eat that and not eat again until 7 p.m.” 2698 Fremont Dr. (Near S. Central Ave.), Sonoma, 707-938-7370

Originally published in the March issue of San Francisco

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