Page 23 - Flathead Beacon // 2.10.16

T he Breakfast Club
The best way to start your day is with these signature dishes from all corners of the valley
McCabes' Special, a stack of buttermilk pancakes, two eggs and bacon at The Bu alo Cafe in White sh.
TBY DILLON TABISH OF THE BEACON
HE BEST WAY TO START YOUR
day is with these signature dishes
from all corners of the valley. Don’t be fooled by fancy steak dinners or showy hamburgers for lunch: break- fast reigns supreme in order of impor- tance. Oftentimes the morning menu is overlooked because of its pastoral sim- plicity — eggs, bacon and toast — but there is no substitute for starting a good day like a great breakfast. And this val- ley has an abundance of tasty diners and cafes that serve up creative, delicious morning menus. Here’s a breakdown of my favorite breakfast dishes. This is far from complete; the list could easily go on and include Loula’s Café in White sh, the Base Camp in Columbia Falls, Split Rock Café in Kalispell and others. But
this should keep you full for awhile.
THE BUFFALO CAFÉ, WHITEFISH
WHAT YOU’RE HAVING:
Dow’s Huevos
Joe. Big Don. Mully. These are no longer just familiar friends in the com- munity, they’re namesakes for the Met- zold family’s tasty dishes that adorn the homemade menu at the Bu alo Café in downtown. Some are perennial favorites,
others are newbies added every four to six months, when the menu evolves. A longtime friend, er, menu favorite is Dow’s Huevos, featuring a our tortilla packed with house spiced chorizo sau- sage, bacon, cheese, onions and sour cream. To top it o , two poached eggs rest at the summit of this friendly delight.
ECHO LAKE CAFÉ, BIGFORK
WHAT YOU’RE HAVING:
Breakfast Burrito
This beloved source of breakfast rst opened its doors in 1960 serving fresh, homemade dishes that never disappoint. One of its staples is the burrito, which provides ample sustenance for a big hike into the Jewel Basin. Somehow the chefs squeeze together three scrambled eggs, homemade chorizo sausage, mushrooms, green onion, bell pepper, black olives, diced tomatoes and jack cheese into one tasty tortilla.
FARMHOUSE, LAKESIDE
WHAT YOU’RE HAVING:
Fried Chicken Benny
Before exploring Flathead Lake for the day, start your morning with some farm-fresh menu items such as this Mon- tana-made treat. This avorful item fea- tures golden fried organic chicken with
a biscuit smothered in sausage gravy made from scratch and two eggs. In case that wasn’t lling enough, home fries are included.
MONTANA COFFEE TRADERS, COLUMBIA FALLS
WHAT YOU’RE HAVING:
Cowboy Scramble
In 2004, Montana Co ee Traders reopened the old Pines Café near down- town and has been serving delicious breakfasts there ever since, including the always-popular Cowboy Scramble. This mish-mash of goodness features two scrambled eggs, bacon, mushrooms, peppers, onions and cheddar cheese.
POCKETSTONE CAFÉ, BIGFORK
WHAT YOU’RE HAVING:
The Country Benedict
Bring a big appetite. This signa- ture dish features a mammoth home- made English mu n topped in ham, two poached eggs and fresh Hollandaise sauce, made from scratch. “It’s de nitely hardy,” co-owner Karie Stidham said.
THE BELTON CHALET, WEST GLACIER
WHAT YOU’RE HAVING:
Kentucky Hot Brown
Never mind Glacier National Park, the
Belton Chalet, nestled along the west- ern border of the park since 1910, is wor- thy of its own trip. Chef Melissa Mangold changes up the brunch menu every win- ter, and this year she’s added a delicacy that pays homage to her midwest roots. In West Glacier, Mangold has put her own touch on a Kentucky staple, using a waf- e with cheesy gravy, tomatoes, turkey and bacon. Hold out on breakfast and try this amazing meal, and don’t worry, it’s big enough to sustain you until evening. Brunch is served 10 a.m. to 2 p.m. on Sun- days during winter.
THE KNEAD CAFE, KALISPELL
WHAT YOU’RE HAVING:
Corned Beef Hash
Among the unique signature dishes in the valley, the Knead Café’s corned beef hash certainly stands out. Everything is made from scratch here, and this tasty menu item features corned beef bound with potatoes, onions, garlic, peppers, and spices all topped with two poached eggs and Hollandaise sauce. If this doesn’t meet your needs, the huevos rancheros never disappoints.
dtabish@ atheadbeacon.com
FEBRUARY 10, 2016 // FLATHEADBEACON.COM
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