Floppy to Forest
Formerly The Breakfast Club and R&R Coffee Café's original location, the spot at 11425 Black Forest Road recently became Mountain View Cafe (465-1555) under new owners Brandon and Sarah Bryant. She helps cook while overseeing the books, and he's spent 20 years in the industry, graduating from the Pennsylvania Institute of Culinary Arts in the mid-'90s.
Having moved to Colorado from the East Coast a couple years ago, Brandon has operated Floppy Hat Catering locally, a business that he'll continue to run out of Mountain View's kitchen, he says. Currently, Mountain View only offers breakfast and lunch service, but the couple plans to open within a month for Friday and Saturday dinner service from 5 to 8 p.m. There, lunch items will be served along with limited specials such as a choice of ribeye, salmon or Parmesan chicken entrées.
At breakfast, the classics reign, like biscuits and gravy and Eggs Benedict plates. Brandon says 95-percent of items are made in-house. "I'm not making my own tortillas," for example, "but I do my own Hollandaise, soups, pies and cheesecakes."
During lunch, he's aiming to keep fare lighter and healthier, with no fried items and a list of nearly a dozen salads, plus sandwiches like a grilled chicken or pork tenderloin. He's also offering delivery within five miles for free, while charging $3 to drop elsewhere, with no minimum order price.
Patty's on patrol
Rick Stilson, a former Car Toys manager, says the idea for Patty's Gourmet Hamburgers (213-1544) food truck came last year when trying to get his 3-year-old son to eat his vegetables: Finding no luck serving them whole, he ground them up with meat into a burger, "which came out really nice."
Flash forward and he and business partner Michael Davis, retired Air Force, are now serving a Bell'n'Onion Patty and a chipotle-loaded Peppered Patty along with a regular burger, cheeseburger, and Black Forest ham-wrapped Piggy Patty. "We care about our food like people care about their appetites," he says.
That said, the two twice-grind their own 1/3-pound patties from US Foods meat cuts with "signature seasonings" and serve their burgers with housemade mustard and ketchup on potato-flour buns, using Colorado produce (also supplied by US Foods, Stilson says, noting he visited farms out east, though he couldn't recall their names).
They've opted to buy fries and tots, but do also house-season them with "ranch [dressing] notes and a little heat from white pepper."
Stilson and Davis' ultimate goal is to move into a brick-and-mortar, but until then, they're regularly found at 3 Hundred Days of Shine in Monument and an increasing list of partnering spots.