Northern Arizona’s Mountain Living Magazine, January 2023
Written by Gail G. Collins
Any time is the right time for breakfast. Whether it’s in the wee hours of the morning with Greek yogurt and anti-oxidizing berries or a brunchy feast with protein-packed steak and eggs, our body eagerly awaits the energy to power us forward. Eating kick-starts our metabolism from snoozy to food-fueled thermogenesis to burn the food we consume. One small bite increases rhythmic contractions and gastric juices in the digestive tract, and it all happens involuntarily. Still, that doesn’t mean we shouldn’t engage our brains to make the meal count. New Year, new you. Start with a wholesome breakfast.
In 2008, celebrated Chef Aaron May and Plated Project partners created a restaurant where they wanted to eat. “Nothing gimmicky,” May says. “I was craving good, old fashioned, scratch cooking.”
Over Easy opened in a repurposed Arcadia Taco Bell, and the fulfillment of breakfast-brunch fantasies took flight. The menu wowed Phoenix critics, and Food Network’s Guy Fieri of Diners, Drive-Ins and Dives soon crowded the kitchen to learn May’s secret to red-eye gravy. The rest is an expanding story of outstanding eats and added locations.
The licensed franchise is an Arizona concept with 11 sites throughout the Valley with new spots in Gilbert, Mesa and Queen Creek plus four metro stops to come. Fortunately, Flagstaff made the list four years ago.
The brekkie phenom caught the attention of Food & Wine, Condé Nast Traveler, Sunset and USA Today with stints on foodie shows, such as Cooking Channel’s “Food Paradise” and Learning Channel’s “The Best Thing I Ever Ate”.
According to partner Ryan Field, “Over Easy makes a bigger splash in smaller markets.” The secret? “We endeavor to create great experiences.”
With yolk yellow and aqua contrasting colors, it’s a light, bright space. A long bar with 50s-style barstools and a wall of windows welcomes guests—Good morning, Sunshine!
The idea is a Chicago diner-driven neighborhood place. “We wanted to duplicate the old school, hand-sliced bacon, crack-every-egg, creative, lively concept,” Field says, “a place where we would want to go.”
Continue reading “Matters of Taste: Brekkie phenomenon Over Easy serves up protein-packed power meals“