Bisbee Breakfast Club

75A Erie St., Bisbee, AZ - (520) 432-5885

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Posted By Michael Stern on May 18, 2007 11:47 PM

Pat and Heather Grimm opened the Bisbee Breakfast Club on Good Friday in 2005 and it has since has become a magnet for people from Douglas and even Tucson. But most customers are regulars, from Bisbee; and the chatter among customers, cooks and waitresses is more like you'd hear in the kitchen of a big family gathering than in a formal restaurant. The everyday clientele reflect the curious population of a community that has gone from mining town to hippie enclave to artist colony and is now becoming coveted sunbelt real estate.

The price is right: You cannot spend more than $10 for a meal; and for $3.25 you can enjoy one of the heartiest breakfasts ever: two jumbo oven-warm biscuits split and topped with sausage cream gravy seasoned with crushed chiles, black pepper, Tabasco sauce and sage. Gooey sticky buns, made weekends only, have earned legendary status. The everyday menu includes broad, free-form wally cakes (pancakes with walnuts) and a juicy chicken-fried steak topped with the same crazy-spiced gravy used on biscuits. It is not uncommon to follow breakfast with a lofty wedge of pie. Of the several we sampled, the most amazing was lemon cheese, a citrus-perfumed cross between lemon meringue pie and cheesecake, stacked upon a soft-as-cookie crust.

Customers have grown loyal not just to the BBC but to specific dishes. Heather recalls, "One time Pat and I came back from vacation on a Thursday. He didn't have time to cut the fish and make the batter for our Friday fish and chips. People had fits. I thought we were going to be lynched." But she also admits that there have been weekends when they purposely did not offer potato pancakes, which are a Saturday and Sunday staple. "People shouldn't get complacent," she explains. "I like it when they bother me for the food they love."

Overall Rating

Lemon Cheese Pie

Coconut Pie

Eggs Zorba

Biscuit & Gravy

Blue Wally Cakes

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