It’s hard to believe the East Valley restaurant scene once had limited breakfast options. Thirty years ago, your choice typically came down to one of two national chains – Denny’s or IHOP.
The late ’80s saw the emergence of a few locally owned breakfast concepts like U.S. Egg in Tempe, T.C. Eggington’s in Mesa, and The Farmhouse in Gilbert.
In recent years, though, the breakfast niche has swelled with even well-established restaurants, ranging from SanTan Brewing Company to Joe’s Real BBQ, experimenting with morning menus.
One of the latest to introduce breakfast service is Flancer’s. Although it’s been a local favorite since opening in Gilbert in 2000 (and Mesa in 2008), Flancer’s didn’t debut breakfast until this October.
Offered from 8-11 a.m. Fridays, Saturdays, and Sundays, the breakfast menu includes such temptations as:
- Smothered Breakfast Burrito: A three-egg burro in a house-made tortilla with ham, chorizo, bacon, chicken, or sausage and smothered with green or red chile sauce and cheese.
- Eggs UnBenedict: Two eggs over easy on a biscuit with ham and smothered with green or red chile sauce and cheese.
- Potato & Chorizo Hash: Chorizo, potatoes, and onions sautéed in skillet with over-easy eggs on top.
- Avocado Toast: Toasted baguette with lots of avocado, tomato, melted cheddar, eggs, and hash browns.
See Flancer’s entire new breakfast menu here.
As is typical for Flancer’s, the hash browns, baguettes, biscuits, and tortillas all are made in-house from scratch.
“In order to keep with our truly homemade traditions, we are proud to offer some exciting items you may not be able to find anywhere close,†owner Jeff Flancer says.
“We are taking the road less traveled, and we think you’ll be glad we did.â€
