Due Fiori—the fairly new Italian-Californian joint on 4th—is now taking on brunch thanks to a newly minted menu from Chef Waldo Stout. Fresh off competing in the Long Beach Grand Prix Fixe, Chef Waldo is showing few signs of slowing down with menu that comes from a salt lover’s heart.
After introducing lunch on the weekends just a few months ago, following dinner-service-only at the space, Due’s wonderfully minimal brunch sticks to its core. Unlike many brunch menus, which often act as protrusions from a restaurant’s identity rather than a melding with it, Due’s brunch feels like, well, a Due brunch menu. Not overstuffed. No endless variations. These are sharp, focused plates that lean into craft and comfort. Simple, sure, but dialed in.
Classic Italian courses like eggs in purgatory—one of the region’s best versions and a savory bomb—sit next to a bruschetta-gone-breakfast with their “Pesto Benny” dish. There are sides like perfectly thick bacon (without a fork and knife required) and browned, smashed fingerlings paired with a dangerously bright’n’addictive aioli. A breakfast sandwich loaded with soppressata that feels more like proper deli in all the best ways possible. And, of course, a breakfast pizza that charmingly commingles béchamel, artichoke, speck, and egg.
And with that, let’s dive into the visuals…
Exploring Due Fiori’s new brunch menu.
Minimal. Savory-centric. Quality. Due to the D.
Hobbs applewood smoked bacon: No more, no less.
Smashed fingerling potatoes: Rosemary | Lemon aioli | Sea salt
Eggs in purgatory: Poached eggs | Tomato | Smoked guanciale | Parmigiano reggiano | Toast
Pesto Benny: Poached eggs | Basil pesto | Balsamic cherry tomatoes | House sourdough
Soppressata sandwich: Burrata | House focaccia | Arugula | Lemon aioli 22 | Add 2 fried eggs +$6
Breakfast pizza: Speck | Artichoke hearts | Mozzarella | Béchamel | Fried egg
What is Due Fiori for those that don’t know?
The team behind the award-winning bar Baby Gee opened Due Fiori with Chef Waldo Stout of Waldo’s pizza earlier this year. Drawing from their collective experience—spanning management at Bestia and Broad Street Oyster Company, as well as launching the Los Angeles outpost of New York’s famed NoMad bar—owners Daniel Flores, Gianna Johns, and Chef Waldo have made an impact with what many feel is already a neighborhood staple.
While Baby Gee thrives as a cocktail destination, Due Fiori puts food front and center, shaped by Stout’s Italian-meets-California sensibility. A veteran of celebrated Los Angeles kitchens like Bavel and Pizzeria Sei, Stout embraces his long-standing passion for dough—something rooted in childhood memories of his mother and grandmother making flour tortillas. The menu highlights that love through focaccia-style sourdough pizzas and playful riffs on classics. An underrated Rossa Rossa pie topped with nothing but the beauty of California tomatoes, salt, and herbs. Soppressata-stacked versions drizzled with honey. And bèchamel-layered pizzas with seasonal topppings. The California-Italian thread extends into pastas and small plates: lemony pappardelle, an artichoke-bean salad with Cabernet vinegar, and ricotta crowned with figs and speck.
The space itself has been reimagined while honoring its history. The team uncovered original wood slat walls during renovation, paired with retro bar stools salvaged from Baby Gee’s Red Room predecessor. Warm tones of brown, pink, and green replace the bright whites of past tenants, and the patio now features Italian-made pink chairs and strings of colorful lights. With a counter-service model, Due Fiori aims to balance accessibility with atmosphere: a place equally suited for a casual snack and drink or a celebratory dinner. Keeping most pasta dishes around $20, Flores and Johns envision a restaurant that’s both inviting and affordable, extending the community-driven ethos that defined Baby Gee into Long Beach’s dining scene.
Due Fiori is located at 2708 E 4th St.
