Orange Blossoms is the second breakfast restaurant for Dan Altman.
It is at 14329 Beach Blvd., in the Pablo Station shopping center west of San Pablo Road South.
Altman owns Jax Beach Brunch Haus at 610 Third St. S. He has been there for a decade, changing the restaurant’s name from Loving Cup Hash House eight years ago.
Altman and his partner, Tommy Walker, took over Orange Blossoms as owners and operators in January. It previously was Florida Cracker and later became Orange Blossoms.
The pair were approached by Heartfelt Hospitality, which had been a Florida Cracker investor and remains a partner in Orange Blossoms.
“We approached Dan and Tommy because of the incredible culture they created at Brunch Haus and wanted that same feel across the Intracoastal,” said a Heartfelt Hospitality spokesperson.
The time was right, Altman said.
“This seemed like an opportunity to expand without recreating Brunch Haus,” Altman said.
“I was kind of right for expansion, ready to go to a second location. I have the human capital to definitely make it work. My sous chef from Brunch Haus came over here as the executive chef, my general manager at Brunch Haus came over here and now is my partner.”
Breakfast, lunch and brunch
Orange Blossoms serves breakfast, lunch and brunch from 7:30 a.m. to 2 p.m. Tuesday through Sunday. Brunch Haus serves a similar menu from 8 a.m. to 2 p.m. Wednesday through Monday.
Orange Blossoms is a bright, open restaurant that seats about 150. It has both inside and outdoor seating as well as a private room that holds 60 for private parties. The building can be rented after hours with menus created for the event.
Many of the original employees have stayed on, Altman said. Between the two restaurants, he employs about 50.
They have taken to the new procedures and other changes he instituted.
“Coming in we set standards and stressed having accountability to our level,” Altman said.
“Our business philosophy is real simple. Take very good care of our staff, the staff will take great care of the guests, and the business runs itself,” Walker said.
The menu has seen several additions including a country-fried Benedict, Hungry Jaguar omelet and the fish and grits served with grouper rather than catfish.
It has beignets, fried green tomatoes as well as biscuits and gravy.
There are five vegan choices as well as gluten-free dishes.
Those wanting lunch can “build-your-own.” Customers choose the items that go into a Po’Boy, wrap or sandwich. The same system works for ordering a smashburger.
Impact of egg prices
Last year, a case of 30-dozen eggs cost around $40. Earlier this year it was as high as $140, Altman said. Orange Blossoms uses 4,000 eggs a week and Brunch Haus serves another 7,000.
Because he is affiliated with Heartfelt Hospitality, the combined buying power of the two restaurants and other Heartfelt entities, allow for better prices from food distributors.
Altman’s business philosophy is to buy local. He uses Azar Sausage, Martin Coffee, as well as spirits from Manifest Distillery and Marlin & Barrel Distillery.
Orange Blossoms has a full bar and a detailed beverage program.
Altman has brought in full coffee, tea and juice service. The coffee variety has proved so popular he is considering hiring baristas on weekends to prepare coffee drinks.
Bloody Marys are joined by 11 other specialty cocktails. There are seven mimosas and four sparkling wines. There are six other wines as well as bottle and draft beer.
“Everybody loves a good espresso martini, and we have one of the best because you have real espresso. Everything we have is made with our fresh-squeezed orange juice. They are lighter drinks, not really heavy cocktails,” Altman said.
Altman, a trained opera singer, has been known to perform tableside at Brunch Haus. He has not yet burst into song at Orange Blossoms, but it may happen soon, he said.
His business philosophy is straightforward. Bring the best dining experiences he has had to his restaurants.
“I think the biggest thing is hospitality. I think in any kind of food service industry, it needs to be we have guests. We don’t have customers. We make people feel like they’re coming back home.”