Last weekend I decided to try their brunch and really see if it was ‘all that’. When I entered the restaurant two strapping men were exiting and greeted me heartily. ‘This place is GREAT!’ one of them blared unprompted.
A very friendly, down to earth gentleman greeted us and offered us a table by the window. He turned out to be Wayne, co owner of the restaurant with his wife Debbie. They both began in the craft beer industry. Wayne having worked at Lyons local Oscar Blues for years and his wife Debbie having worked in the industry in California. They love Lyons, felt it was a good place to raise a family and are devoted to this restaurant. It shows.
As we waited for the food I asked Wayne about their food sourcing. They buy much of their produce in season from the Lyon’s Farmette. It is a true farmette where the chef can build a menu around what is in season. Chef Ian will be doing a Farm to Table dinner there where he can design his entire menu around what he fancies in the garden that day. They also buy their beef in Colorado, pork from John Long (a name making any locavore rest a bit easier), Hazel Dell mushrooms, Haystack Mountain goat cheese and more.
A note for diners with any restrictions: I suggest calling ahead to inquire if it would work for you. When I asked about accommodating gluten free diners for brunch I was told there were a few things they could offer though their menu is not extensive. Certainly what I had was beyond my hopes gluten free or not. It’s a small place and it’s best to call ahead to ensure your dining success.