Enjoy life but give back where it’s important. The menu is balanced yet indulgent.īut given their business philosophy, it makes complete sense. That’s another thing to remember about Snooze. Spongy and sweet, with buttermilk, lemon, poppyseed and more lemon in a creamy anglaise, the pancakes partner with macerated blackberries and a citrus mascarpone to create an easygoing, yet undoubtedly luscious pancake experience. The other new menu item is a Starburst Pancake – because starbursts, which look remarkably like jacks to me – are part of the playfulness that defines Snooze. It’s a bit like what you would expect from breakfast cooked in the forest over a campfire. But what gives the Benny its summer essence is smoked cheddar hollandaise. From there, a smash of avocado is topped with green chili, a generous slice of tangy tomato, and perfectly poached eggs. The new summer menu features a Smashed Avocado Benny that begins with a thin slice of parmesan grilled atop an English muffin into cracker-like crispness. And you’ll taste that attention to detail in every bite. Perfectly poached eggs bathed in smoky cheddar hollandaise for a bit of summertime campfire flavor. The result, unsurprisingly, is a more natural taste. One example is the 93-year old Denver company, Polidori Sausage, who worked with Snooze to remove caramel coloring and preservatives from its products sourced to Snooze. The owners work directly with purveyors to meet Snooze’s sourcing standards. Additionally, soft openings partner with communities to donate proceeds from the first three days of business. The company is generous to a fault, giving away one percent of sales annually. This, in a nutshell, is the philosophy behind Snooze, the A.M. Nonplussed when faced with this apparent faux pas, Fairchild questioned her high school buddy Jon: “Why wouldn’t you want to serve champagne and orange juice in an oversized glass instead of a delicate flute that servers are afraid to carry because they tip over so easily?” In that spirit, Fairchild was given the assignment of purchasing glassware and selected a Pilsner glass for serving mimosas. The three reunited with an idea for serving breakfasts worth celebrating. After graduating from the University of Denver, Jon ended up in the restaurant industry and Adam worked in finance. Fairchild grew up with Jon and Adam Schlegel in Littleton, Colorado where they all attended Chatfield High School together. As with all Storytellers, the tale is a wandering one. Tellingly, these two things are what define Snooze and are probably the strongest reasons for its success.įirst is the mimosa glass. Photo: Emily KemmeĪccording to Becky Fairchild, Snooze’s “Storyteller” – a whimsical spin on marketing guru – there are two things of which she is most proud. Featured are the Strawberry Shortkick Margarita, Morning Mojo Mojito, Snooze’s iconic mimosa in strawberry format, and a Summer Shandy with gin and Belgian-style wheat beer. *Actually, we’re open seven days a week, so technically they do.The new summer menu at Snooze features a mix of both refreshing and fiery morning cocktails. Everyone’s welcome at our table, because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special.Īfter all, breakfast this good doesn’t happen every day.* We’re the place where you can be you, and where our regulars are anything but. Plus, our ingredients are responsibly sourced from partners who share our passion for a better tomorrow - so you can start your day knowing you’re responsible for making the world a bit brighter.Īt Snooze, we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it’s on. We donate 1% of our sales back to our communities while composting and recycling nearly 90% of our waste. That’s why with every meal we serve, we’re dedicated to bettering both the communities we live in and the planet we live on. Snooze started with two brothers, Jon and Adam, who believed that the only thing better than a full plate was a clear conscience. As our guests have discovered since 2006, our dishes are anything but regular - and that’s just the way they like it.īut being different doesn’t stop at the plate it’s the way we do business. From Benedicts to Bloodys to whatever you’re feeling at the moment, we’re always looking to turn our food upside down and on its side. That’s why we do breakfast, but different. At Snooze, we’ve found that scripts are a lot like pancakes - they’re best when flipped. Most breakfast spots start with the same script: eggs, batter, coffee, and a big ol’ griddle.
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