August 06, 2026
Provided image/Lucky Duck
The 'breakfast pizza' at Lucky Duck, pictured above, is topped with fennel sausage, hash browns, maple syrup and a garlic sour cream.
Six days of the week, patrons of Lucky Duck can order spicy pepperoni and sour cream and onion pies. But the riverside restaurant's latest thin-crust pizza is only available on Saturday and Sunday mornings — and it comes with maple syrup.
The Northern Liberties newcomer, which opened in March, recently introduced weekend brunch service. The menu features staples like French toast and eggs Benedict alongside a more exotic "breakfast pizza." That's not a stealth frittata; it's an actual pie made with the same tavern-style dough that Lucky Duck uses for its standard pizza.
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"Unlike other breakfast pies, we don't put egg on ours, as all of the other ingredients and flavors still make it feel like you're eating a classic breakfast plate," Sanil Shah, chef and co-owner, said via email. "Our pies are thin and crispy, and adding egg would make it too wet or messy to eat."
What does it have instead? The breakfast pizza has a caramelized onion bechamel base topped with mozzarella, hash browns, maple syrup and a fennel, sage and brown sugar breakfast sausage. That's all drizzled with a swirl of garlic sour cream, making, in Shah's words, "a breakfast bomb."
The restauranteur, who also co-owns Libertee Grounds in Francisville, first baked this unusual brunch dish in an Ooni portable pizza oven at an early morning Eagles tailgate. Now it's moved off the blacktop and into the self-described "neighborhood bar," where customers can order brunch from 10 a.m. to 3 p.m. Saturdays and Sundays.
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