OVR-EZE
Like a cracked egg on a hot skillet, OVR-EZE began to sizzle immediately after opening in the summer of 2024, and continues to build a delighted clientele with its upscale breakfast and brunch menu.
General Manager Don Rhode and Executive Chef Addison Hinn are already familiar to local restaurant-goers. Today, the duo splits time between Cask & Cork and OVR-EZE, and with the newer concept, have developed a menu that immediately grabbed attention. The restaurant’s location near the rapidly growing south Amarillo intersection at 58th and Georgia didn’t hurt.
“We tried to go brunch-lunch-breakfast” in developing a menu, Rhode says, attempting to stay away from everyday bacon-and-eggs dishes. (Of course, those standbys are still available.) He and Hinn wanted a menu of breakfast items that were “recognizable, but different.”
According to the hungry patrons who keep lining up for weekend brunch, they’ve succeeded. The dishes are served with a full bar encouraging “EZE day-drinking,” featuring a variety of cocktails, mimosas, bloody marys, on-tap prosecco and spiked coffee.
The best-selling item on the menu, according to Rhode, is the French Toast Breakfast, built around a surprisingly thick slab of brioche-bread French Toast.
Other favorites include the Croi-ffle Tennessee Hot Chicken, which pairs a fried chicken thigh with a waffle-smashed croissant. The Frigo Feta Pesto Fried Eggs represent another unique combo, layering pesto, microgreens and whipped goat cheese atop sourdough toast.
These are served with a side of cheesy potatoes, which have already developed a local fan base. Side dishes like twisted bacon (bacon served with a sriracha-honey glaze) and the dutch baby (a skillet pastry filled with fresh fruit) are just as creative.
Beyond that, the English muffins are made in-house. And if you’ve never had breakfast pizza—served with scrambled eggs or ground chorizo—this is the place.
“I really like a lot of good, bright colors” in the appearance of each plate, says Hinn, “especially in the mornings.”
Also waking up diners is a full espresso and coffee service, including a sweet and sophisticated caramel macchiato.
Late in the fall, recognizing that 15- or 20-minute waits were becoming common on weekends, OVR-EZE introduced an online waitlist allowing patrons to put their names on the list, jump in the car, and then arrive when it’s time to be seated.
Rhode and company aren’t finished evolving either, even several months after opening. “I really think there’s a lot more to come from us,” he says.
5700 S. Georgia St.
806.877.7990
ovreze.com
