Shhh. Don’t tell anyone, but we’ve found a secret Santa Rosa breakfast spot.

Local cook Damon Gault slings hash from around 8 a.m. to 10:30 a.m. Saturday and Sunday mornings at Sprenger’s Tap Room (446 B St., Santa Rosa). And by “around” we mean as long as people are eating and his food doesn’t run out.

French toast at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

French toast at Sprenger’s Tap Room: The secret breakfast. Photo: Nathan Pintor

It’s mostly a word-of-mouth thing for his friends (and their friends and anyone else who shows up), but his house-smoked pastrami hash is so insanely good we had to at least give you a chance to try it. Made with diced potatoes, pulled pastrami, eggs to order and sautéed kale ($12), it was so good we literally licked the plate clean. Other dishes include chicken fried steak and potatoes ($11), biscuits and gravy ($6) and cinnamon walnut French toast ($8).

Chicken fried steak at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

Chicken fried steak at Sprenger’s Tap Room: The secret breakfast. Photo: Nathan Pintor

What inspired Gault, however, was his passion for competitive barbecuing and a love of food. An electrician by trade, his time in the kitchen (often with his son) is purely for the joy of it. Ask him about his smoked spices or his pastrami-making process and you’ll see what we mean. 

Eggs benny at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

Eggs benny at Sprenger’s Tap Room: The secret breakfast. Photo: Nathan Pintor

We’re seeing more and more restaurant take-overs during off hours, when chefs “borrow” a kitchen during less busy times (like dinner for breakfast spots, or breakfast for dinner spots). It’s a great way to incubate a food idea without much overhead, or simply indulge a cooking passion.

Biscuits and gravy at Sprenger's Tap Room: The secret breakfast. Photo: Nathan Pintor

Biscuits and gravy at Sprenger’s Tap Room: The secret breakfast. Photo: Nathan Pintor

Like we said, this is a labor of love, so we can’t really promise what will be on the menu, but go with a sense of adventure, grab a beer and enjoy the ride. (Update: Damon plans to expand the offerings to Saturday and Sunday)