Two restaurants in downtown Port Orchard hope to snag breakfast customers who would have eaten at Myhre’s Restaurant before a three-alarm grease fire destroyed it July 1.
But each venue is approaching the meal differently.
The Waters, at the former location of Delilah’s Cozy Kitchen, offers “comfort food with an upscale twist,” says Rachel Smith, who co-owns the restaurant with her husband Kelly.
Moondogs, Too, across the street from the building formerly occupied by Myhre’s, is “a lot more casual than an upscale restaurant,” said Darryl Baldwin, the restaurant’s owner.
These differences play out in, for example, their approach to eggs benedict.
Crab Cakes Benedict is Smith’s favorite meal at The Waters.
“It’s like eggs benedict,” she explained, “but instead of an English muffin, it will be on crab cakes.”
And they’ll be made from scratch, she continued, like the other food at The Waters.
“Nothing is prepackaged,” she said.
The cook at Moondogs, Too has also created an offbeat version of the egg’s benedict, which he calls “Eggs Bennidicio.”
It balances spicy flavors, like jalapeño peppers, with a sweet hollandaise sauce.
It has “that south western flavor,” says Baldwin.
“(Moondogs, Too) is also one of the few places that can serve cocktails at that time,” said Baldwin. “We have a Bloody Mary that’s make from scratch and a 7/14 Mimosa,” among other drinks, he said.
The are also differences in the experience level each restaurant has.
Moondogs, Too has served breakfast on the weekend for “years,” said Baldwin, but started serving it seven days per week, starting the weekend of July 4, the same weekend as the fire at Myhre’s.
The Waters, which been open for about four months, did a “soft launch” of their new breakfast menu July 13, with plans to start serving breakfast on the July 15.
But the restaurants aren’t just different.
There are some similarities in the way they’ve implemented their new meal.
Both have, for instance, hired former Mhyre’s employees to help cover the additional hours, and their new meals are comparably priced, from around $6 to $11.
“We’re all really excited,” said Rachel Smith, who co-owns The Waters Restaurant with her husband Kelly. “I know the girls (who formerly worked at Mhyre’s) are really excited.”
