Break of Dawn

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OPEN NOW - Closes at 1:00pm

The food was good, a different spin on breakfast more of a fusion style meal. We ordered the French toast and the turkey breakfast, No complaints.

I called this restaurant to apply for a job, wrong idea! I was treated horribly on the phone. When i asked to speak to the manager the employee told me he wasn't there.

Then hung up!



I called back to ask again, because I was sure the manager would like to know how his employees were treating people who called.



The guy who answered the phone told me the manager's name was Z, and when i asked to talk to him he hung up on me again.



Now I was determined to let the manager know that his employees were terrible.



I called again and again and again I was hung up on. I called one last time to tell them I was coming to the restaurant to talk to the manager and the head cook.



I came to the restaurant and was confronted by two men at the door who would tell me nothing except to leave. I grabbed a card on the way out.



DEE NGUYEN is the chef and turns out he is who I was talking to! I couldn't believe it.



He proceeded to chase me through the parking lot, call the police, and threaten me swearing at me that he was going to lock my punk a$$ up! He even went so far as to say he "Eat's pieces of sh$t like me for breakfast. I had to reply, "You eat sh$t for breakfast?" He said he did.



This is a breakfast place, so, i just wonder how sh$tty their food tastes.



I could not let this go unreported because someone who owns a restaurant shouldn't be allowed to treat people like this.



I hope nobody give their hard earned money to this crazy guy, and no one wastes their time eating at Break of Dawn.



There's a nice way to handle things and theres the DEE NGUYEN way. Take my advice, don't waste your time being associated with this loser!

Heard a lot of hype about this place, but was disappointed. Not only is the restaurant louder than a coffee shop, but the view of the messy kitchen was univiting as well. Meals arrived at tables as they were made, which meant almost no table got food at the same time. The food was almost great, but the mahi mahi was over-salted and overall not what one would expect from a former Ritz-Carlton chef. His absence was noted. Perhaps the restaurant fares better when he is present? One should not frame a Ritz-Carlton chef's jacket unless one can deliver the goods.