Scrambled! switches up breakfast in Layton | News, Sports, Jobs

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Oscar Rodriguez, proprietor of Scrambled! in Layton.

Valerie Phillips, Particular to the Normal-Examiner

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The avocado toast meal at Scrambled! in Layton.

Valerie Phillips, Particular to the Normal-Examiner

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Oscar’s Depraved Skillet at Scrambled! in Layton.

Valerie Phillips, Particular to the Normal-Examiner

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A Utah-style scone at Scrambled! in Layton.

Valerie Phillips, Particular to the Normal-Examiner

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Aromatic cinnamon rolls, slathered with cream cheese frosting, at Scrambled! in Layton.

Valerie Phillips, Particular to the Normal-Examiner

Scrambled! is an replace of your old-school diner. It’s received old school breakfast favorites like pancakes, french toast, waffles, biscuits and gravy, and Utah scones — but additionally extra stylish objects like avocado toast and an egg-white veggie omelet. And there are specialty espresso drinks equivalent to Glacial Mocha Latte and Soiled Chai, with the espresso provided by Each day Rise Roasting Firm in Layton.

“A whole lot of old-school diners don’t sustain with what their prospects need to see,” mentioned proprietor Oscar Rodriguez of Clinton.

Additionally, the Scrambled! format is fast-casual. As a substitute of ready for a staffer to return to your desk, you order and pay on the counter. And there’s a drive-thru for purchasers on the go.

Rodriguez opened Scrambled! at 2151 N. Hill Subject Highway on March 7, 2020. Quickly after, the COVID-19 pandemic shut down in-restaurant eating in Utah.

“We had been lucky to have the drive-thru,” Rodriguez mentioned. It stored the enterprise going till eating places might reopen.

“We’re not as quick as McDonald’s, as a result of we make every thing because it’s ordered,” he mentioned of the drive-thru. “However we attempt to keep to a six-minute margin.”

Since Scrambled! opens at 5 a.m. Monday by Saturday, “We've got a distinct segment on this space, being accessible earlier than anybody else is open,” Rodriguez mentioned.

Early morning prospects is perhaps on their approach to work or simply getting off a graveyard shift.

Rodriguez was simply 22 when he opened Scrambled! however already had a wealth of restaurant expertise. He started washing dishes at age 14. At 18, he started working at Manoli’s, a Greek small-plates restaurant in Salt Lake Metropolis. He stayed there for 2 and a half years whereas incomes a bachelor’s diploma in political science and regulation on the College of Utah.

“That’s the place I actually refined my cooking abilities,” Rodriguez mentioned. “Chef Manoli taught me loads about working a restaurant.”

He spent 10 months working as a regulation clerk earlier than opening his personal restaurant.

“My mother (Claudia Flores) needed to do a restaurant for a very long time however didn’t know the place to begin,” he mentioned. “I had some background in eating places and reached out to mentors to see what I wanted to do.”

He selected to concentrate on breakfast “as a result of we don’t have sufficient breakfast locations right here in Davis County. Additionally, I prefer to get my day going early and have my afternoons free.”

They discovered a former donut store that had sat vacant awhile, simply north of Antelope Drive.

“Initially, we had been planning on doing a extra conventional diner, with sit-down service,” Rodriguez mentioned. “But when we had achieved a sit-down diner throughout COVID, we wouldn’t have made it.”

He added, “Quick-casual creates extra turnover and offers our prospects their independence to return and order, and depart when they need,” Rodriguez mentioned.

He got here up with the Scrambled! title whereas “making an attempt to consider one thing marketable, one thing stylish like eating places in New York Metropolis, and I needed to include yellow into our emblem.”

Flores cooks on the restaurant 4 days every week, Rodriguez mentioned. The aromatic cinnamon rolls, slathered with cream cheese frosting, are her recipe. And so is the pork chile verde, which is utilized in Claudia’s Pork Chile Verde Burritos, huevos con chile verde and the pork chile verde nachos.

“My mom’s chile verde very is widespread with everybody who tries it,” Rodriguez mentioned. “Ours has a really genuine Mexican taste.”

Though there’s a full slate of burgers, sandwiches and salads for lunch, breakfast objects make up about 75% of the orders, even throughout lunch hours, Rodriguez mentioned.

High vendor is Oscar’s Depraved Skillet ($10.85) — bacon, ham, sausage, cheddar jack cheese, onions, jalapeños and tomatoes over a mound of hash browns. It’s topped with two eggs.

“Folks identical to the flavour of it, as a result of there’s lots of completely different flavors in a single merchandise,” he mentioned.

Avocado toast ($11.35) has turn out to be the second-most widespread dish because it debuted about six months in the past.

“I felt that we would have liked some more healthy objects,” he mentioned. “And I discovered this nice sprouted wheat bread at Stoneground Bakery.”

Skinny slices of avocado fan out throughout two slices of the chewy-textured bread, liberally sprinkled with cracked black pepper and a bit of olive oil. It comes with turkey sausage and two eggs.

The egg white veggie omelet “is our hottest omelet, as a result of it’s gentle whereas lots of breakfast objects are heavy, and we put lots of contemporary veggies in it,” Rodriguez mentioned.

On the heavy facet, there are Utah-style deep-fried scones, with both honey butter or cinnamon butter. The indulgent Nutella Delight is a Utah scone topped with cream cheese frosting, Nutella, whipped cream, contemporary berries and vanilla ice cream. Giant sufficient for sharing, it’s ordered primarily by college students from the close by Northridge Excessive, Rodriguez mentioned.

“It seems to be intimidating, however everybody who has tried it likes it,” he added.

Nearly every thing is made in-house, besides the breads, which come from Stoneground Bakery in Salt Lake Metropolis, and hash browns. “We undergo 700 kilos of hash browns every week, and that’s an excessive amount of quantity to do in-house,” Rodriguez mentioned. “Our pancakes and waffles are house-made, from a cake batter recipe that I transformed.”

He hopes to develop Scrambled! to different areas. However he’s not planning to develop to a dinner menu, since his Layton location is already crammed with chain eating places. He prefers to stay with what Scrambled does finest: breakfast.

“On this space, it's important to drive previous no less than 18 different eating places to get to us,” Rodriguez mentioned. “I don’t suppose we'd be aggressive sufficient to open for dinner.”


Location: 2151 N. Hill Subject Highway, Layton

Contact: or 385-393- 8684

Hours: 5 a.m. to 2 p.m. Monday-Friday; 5 a.m. to three p.m. Saturday; 7 a.m. to 1 p.m. Sunday

Costs: $4.65-$12.65


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