By Kelley CarlsonWhen Snooze opened in Del Mar last fall, it didn’t take long for locals to wake up and take notice. On a typical day, this mainly breakfast- oriented eatery is buzzing with activity, as people relax over steaming cups of organic java and a hearty meal. Some bring their dogs and soak up the sun on the patio; others find comfort in the “retro-future” dining room’s crescent-shaped booths.
Guests won’t find much in the way of “standard” morning fare here, though.
“We do a creative twist on food compared to the everyday breakfast,” General Manager JD explained. For instance, there’s the classic Eggs Benedict dish, but in six variations, all with house-made Hollandaise. One is the savory Southwestern-themed Chilaquiles Benedict, which features layers of thick tortillas and ranchero sauce that’s piled with shredded barbacoa beef, roasted poblano Hollandaise, pico de gallo, cotija cheese and poached, cage-free eggs — a fiesta of flavors.
There are a number of other egg entrees, as well. Three-egg omelets are up to one’s imagination, filled with vegetables, meats and cheeses. A staff favorite is the Green Eggs
and Hamwich, a ciabatta roll filled with Niman ham, eggs scrambled with spinach and herbs, and melted Swiss. It’s served with Dijon hollandaise and hash browns.
Yet another example where Snooze’s creativity shines is the pancakes. The chefs dream up something new on a daily basis, ranging from rich and decadent (such as Oreo Cream and Peanut Butter Cream) to fruity (Apple, etc.).
Or, there are mainstays, which include the signature Pineapple Upside Down Pancakes with caramelized pineapple
chunks, vanilla creme anglaise and cinnamon butter.
Patrons who think everything sounds delicious can find satisfaction in the Pancake Flight, which includes three flavors of their choosing. One sweet trifecta is the Peanut Butter Cup; the Caramel Apple, akin to an apple pie on a pancake with cinnamon apple slices, crumbles and a pat of butter; and the OMG! French Toast, featuring brioche stuffed with mascarpone that’s topped with salted caramel, vanilla creme and agave-soaked strawberries, and
garnished with toasted coconut. There are a few brunch options, as well.
Among them: the Peter Paul Rubens sandwich, composed of corned beef, sauerkraut, Swiss cheese and house-made Thousand Island dressing, stacked in a plump pretzel roll; and the Winter Greens, a combination of prosciutto, Gala apples, goat cheese, candied walnuts and apple cider vinaigrette.
The restaurant even puts unique touches on its beverages. Snooze infuses its own vodkas for use in its Bloody Marys, and customizes “barista cocktails” that range from dirty chais and flat whites to lattes and cappuccinos. There are mimosas concocted with house juices, and an Orange Snoozius with vodka, orange liqueur, orange juice and whipped cream.
Yet, traditional drinks are available, too, such as the house-blend coffee that is made from beans grown in Guatemala.
Along with such innovative cuisine, JD attributes Snooze’s friendly atmosphere as a reason customers are drawn to the eatery.
“We like to treat our guests like they’re family members,” JD said. “The food is also above and beyond what is required from guests. We feel like Snooze is doing the talking for us.”
3435 Del Mar Heights Road, Suite D3, Del Mar/Carmel Valley
The Vibe: Energetic, casual
Pineapple Upside Down Pancakes, various Eggs Benedict options
Open Since: 2013 Take Out: Yes
Patio Seating: Yes
Happy Hour: No
Hours: 6:30 a.m.-2:30 p.m. Monday-Friday, 7 a.m.-2:30 p.m. Saturday and Sunday
On The Menu Recipe:Each week you’ll find a recipe from the featured ‘On The Menu’ restaurant . This week’s recipe: Snooze’s
Green Eggs and Hamwichcan be accessed by clicking the link below: