This small place was right on the highway in an old building that has been pleasantly updated inside.  Owner Deb Lehmann has had it 16 years and took it on after having her fill of low-pay-for-too-much work factory jobs.  She had no restaurant experience but it sure doesn’t show now.  The cozy spot was decorated with lots of newer wood paneling on the walls, old narrow gauge wood flooring, light wood tables and lots of bears from her collection.  Three stools are at a low counter and the tables by the windows are booth-style seating.  Fresh cookies, muffins and pies are listed on a whiteboard and there was one breakfast special combination.  Then there are the homemade caramel and cinnamon rolls that she makes herself every couple of days.  These are not to be missed.  Service was super friendly and welcoming and when we inquired about the building Deb came out from the kitchen to talk and answer questions.  They are open from 7 till 2 daily except for Tues and Thurs but she suggests you check the Facebook page for temporary closures due to staffing difficulties.  It’s a place I heartily recommend you try – no tweezer food here just good solid honest food served with a warmth we could all use these days.  Give it a try – I’ll be back!

Set-Up

Food

We started with a caramel roll, which was attacked before I could get a photo – it looked too good.  The doughy, yeasty roll was mixed with lots of cinnamon and then covered in thick caramel sauce and some toasted pecans.  It was yummy.  The sauce could have used more butter but the consistency was perfect and the flavor was so nice.  It melded with the doughy roll into a sweet delight.  The server warmed it lightly before bringing it to the table giving it just the right temperature and consistency.

The Big Brick Wall breakfast contained hashbrowns topped with grilled onions, green peppers, garlic, cheddar cheese, eggs and sausage gravy served with toast.  We chose over-easy eggs and their housemade cinnamon raisin toast.  The bread chewed like it was the same dough as the caramel roll but this one was full of moist raisins to go with the cinnamon.  It was buttered and lightly toasted before adding it to the plate.  The two combinations we had looked quite similar because of the gravy on top but there were slight differences in the underneath ingredients.  I’m not sure I noticed, as it all blended nicely.  The hashbrowns were lightly crisped and the gravy was fairly thick with a good amount of sausage.  The cheese blended into the hashbrowns and the eggs were cooked perfectly.

The Brick Fence breakfast was made with hashbrowns, garlic and cheddar cheese topped with eggs your way and sausage gravy and served with toast.  As I said this was similar to the previous plate and it was good too.  The cinnamon toast was a treat but we had to take most of it to go as this was a lot of food.