In 1975, Hugo’s was a butcher shop purchased by our founder Terry Kaplan. His vision for Hugo’s was to create “a kitchen producing original, wonderful foods found nowhere else” and “to have a family of co-workers who cared for each other in a genuine way. They would experience support, respect and feelings of well being. That would be the true heart and soul, the inspiring element" of Hugo's. Deli cases slowly gave way to table service and we became a fulltime restaurant by June 1980.
Today, we still rely on Terry’s vision for Hugo’s. We still produce original and wonderful meals from scratch using whole-food ingredients that everyone can enjoy together. We focus on making balanced choices as you would do at home. We value and respect each other and the people we serve, spreading the kind of community we want to have take hold in the world.
If you feel a connection to our mission, then you’re a “Hugonaut” too. As Terry said so eloquently, “The menu will change, but please, let’s let the Hugo's philosophy continue – for love is our real true power.”v = vegan vt = vegetarian gf = gluten free n = contains nuts
(v) = can be vegan (vt) = can be vegetarian (gf) = can be gluten free
Complete menu available until 4pm; Ask your Server for our Breakfast At Night options.
Exchange organic tofu for eggs no charge. Eggs cooked in butter. Olive oil upon request.
Toast upon request: White, Wheat or English Muffin.
Substitute egg whites or wrap your breakfast in a burrito for $1.50
Chef Nabor has created a delicious cinnamon swirl bread. Thick slices are dipped in organic rice milk batter with a hint of vanilla and griddle cooked, crispy on the outside, gooey in the middle. Served with organic maple syrup and garnished with black currants and orange segments.
Turmeric rice scrambled with egg whites, almonds, currants, spinach, mixed mushrooms, ginger, garlic and organic tamari sauce on organic mixed lettuce tossed with balsamic vinaigrette.
Spinach-infused corn tamales on a pool of tomatillo salsa with two eggs any style, topped with a salsa of avocado, pico de gallo, black beans, roasted jalapeno sauce. Garnished with crispy tortilla strips, sour cream and cilantro. Served with Breakfast potatoes, turmeric rice (contains nuts), or fresh fruit.
Eggs scrambled with diced grilled chicken breast, peppers, onions, scallions, mozzarella cheese, cheddar cheese and slightly spicy honey-chipotle sauce over corn tortillas, topped with sour cream. Served with Breakfast potatoes, turmeric rice (contains nuts), or fresh fruit.
This wonderful breakfast full of protein, minerals, and iron will keep you going. Made with egg whites, organic leafy greens, spinach puree, broccolini, zucchini, asparagus, quinoa, garlic, extra virgin olive oil. Topped with julienned snow peas and an apple-mango-mint sauce. Served with potatoes, turmeric rice (contains nuts), or fruit.
(818) 707-0300
agourahills@hugosrestaurant.com
Monday – Friday: 9am to 9pm
Saturday – Sunday: 8am to 9pm
(818) 761-8985
stucity@hugosrestaurant.com
Saturday – Sunday: 8am to 10pm
Monday – Friday: 7:30am to 10pm
(323) 654-3993
weho@hugosrestaurant.com
Saturday – Sunday: 8am to 10pm
Monday – Friday: 7:30am to 10pm
