According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"—although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes—many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
It’s not that Ranchos Cocina’s cooks are opposed to meat. They just want to give their guests plenty of options. That’s why their menu includes a wide array of vegan and vegetarian dishes made with ingredients from a nearby farmers’ market. They’re serious about sustainability—the restaurant’s catering truck uses spent vegetable oil as fuel.
Bayu's chefs sauté and simmer ingredients according to authentic Ethiopian recipes, filling a menu with traditional communal dishes to be scooped up with injera bread. Diners dig into table-filling platters such as misir wot, a dish of split lentils stewed with onions, garlic, and herbs ($9), or gomen—chopped steamed collard greens seasoned with chilies and ginger ($9.50). Meat eaters hunt prime selections in sega alecha, consisting of hunks of unsuspecting beef simmered in curry-seasoned stew ($11.50). Doro wot's chicken legs and thighs simmer with onions, garlic, and boiled eggs ($11.50), and yebeg tibs marinates in black peppers and rosemary for a savory herbal delicacy dressed up with lamb ($12.95).
The ingredients at Spread the Restaurant don’t have much time to enjoy their life outside the garden. In fact, many of the all-organic, fresh veggies, fruits, and edible flowers that go into their eclectic entrees get dug out of the ground, plucked from the tree, or shaken out of the Jolly Green Giant’s knapsack that very day. Spread’s team is uncompromising when it comes to freshness, and virtually everything that their restaurant is and does reflects that philosophy. The menu, for example, changes every day to reflect what foods have been gathered in the garden or at the local farmer’s market that morning, rotating through such creative dishes as wild mushroom ragu, savory cornbread French toast, and white chocolate salad. But besides their freshness, the items on the menu all have something else in common; they adhere to the team’s belief in the benefits of a vegetarian or vegan diet.
A passion for fresh and organic plant-based ingredients led Mitch Wallis and Rich Robinson to open Evolution Fast Food several years ago. Dedicated meat eaters will be surprised by the vegan menu, which includes “chicken” burgers and even faux buffalo, along with sandwich wraps, and smoothies. The compact site includes a small inside seating area, a drive through, about a dozen parking spaces and shaded patio spaces for relaxed dining. The ever-popular desserts include cheesecakes, lots of cookie choices and even soft serve non-dairy ice cream that will even please the little ones. The casual atmosphere makes trying the unique and flavorful offerings at Evolution Fast Food an easy and fun dining choice.