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Cracked Egg Expands, Changes Name

Now Have Your "Mornin at Maggie's"

November 11, 2007       Leave a Comment
By: Kevin Leahy

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Some of the staff at Maggie's, Katie Breitenborn, Tracey Zuzula, Heather Leahy and Sarah Sharard will serve your food with a smile
One of Mornin at Maggie's delicious omelets served piping hot.

Chef Rod Nimtz recently renamed expanded and reopened his former "Cracked Egg" omelet shop on the corner of Fifth and Saginaw Street.

Now named "Mornin at Maggie's," reflecting his love and the foundation for cooking he received from his mother Maggie.

He now carries many of mom's homemade specialties including his self-described magical Red pepper Almond Mayo spread that he uses on many of his own specialty sandwiches at the shop. "Our canned Red Pepper Almond Mayo is our most popular signature sauce we use it on our Mediterranean Burger and Veggie Wrap here at the shop," said Nimtz.

You can take home a jar for $5.95, as well as mom's canned jams of Strawberry, peach, pear and raspberry. Completing the "mom line" at the new shop is their Merry Mix's Dry Herb Mix that you just add to sour cream at home to make an instant gourmet dip for crackers or veggies.

The new restaurant has that big city feel to it and a definite Detroit theme with a wall of Red Wing memorabilia with signatures and a few interspersed photography prints of Detroit landmarks.

With a larger capacity of 74 and WI-FI wireless Internet available throughout the new shop they will be hosting many more special events there.

Decklyn Leahy reviews the menu before making her choice.

Decklyn was very happy with her Belgian Waffles with bacon, strawberries and whipped cream.

On November 29th they will hold their third Thursday Bistro night where patrons make their reservation and pick one of four gourmet entrées by noon that day, then that afternoon Chef Rod scours the area meat and fish markets for the freshest best cuts, fillets, produce and vegetables he will need to prepare that nights "bistro" style dinner.

For $35.00 you can choose between Rockefeller Style Chicken (spinach, onion, bacon, provolone), 12 oz New York Strip, create your own pasta or Blackened Salmon with black bean and cilantro salsa served with soup or salad, Chefs vegetable, dinner roll and dessert with coffee or tea.

You must make reservations by noon that Thursday by calling 892-3142 or at the shop.

There is no need to get cabin fever this winter, throughout January and February, Chef Rod along with Vegan Specialty Chef Todd Nuzum, will be offering cooking classes from grilling tofu to pizza from scratch as well as hors d'oeuvre to stuffed Pork Tenderloin with wild berry Melba sauce. Prices will vary and classes will be from 6:00-8:00PM, and again they require reservations.

The new menu at Mornin at Maggie's is still eggsiting with omelet's more omelet's and fritattas, but they have also added a Gourmet sandwich menu from 11:00AM-2:00PM. Patrons can also create their own pasta sauce on Fresh Italian herb Parppardelle pasta by choosing two meats, three veggies and one cheese.

On the morning me and my daughter were there we split the Sausage, Pear and Gorgonzola Fritatta which is one of their best sellers. We went back again to try the omelets but my daughter liked the sound of Belgian Waffles with strawberries and whipped cream more.

Each egg selection is served with choice of their baked potato casserole or seasonal fresh fruit and two large toast. We could have ordered from the children's menu with French toast and meat, macaroni and cheese or grilled cheese but since we were splitting the Fritatta we ordered an extra plate for $2.99 that comes with the potato casserole, fruit and toast choices.

There was easily enough food for both of us as the nice server asked me, "do you want me wrap that up for you?" although there was little left as I had finished my plate clean and picked all the Gorgonzola cheese off my daughters plate because it was just a bit too rich for her unseasoned palate.

I did have to ask Chef Rod if it were apples he used instead of pears which he responded, "everything we use in our kitchen is farm fresh and once gone we have to utilize the closest substitute until we go shopping and I'm leaving right now to get tonight's bistro dinner supplies...and pears."

Every breakfast and lunch is capped off with a complimentary freshly baked chocolate chip, cranberry walnut cookie that are just like mom makes. If you enjoy your free cookie you can purchase a dozen before you leave.

So next time your down town looking for a fresh bite to eat, check out Mornin at Maggie's, or just call ahead for carry-out or they deliver in downtown, when you go just tell them Kevin at sent ya.

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Kevin Leahy

Kevin Leahy has an interest in all sports-related activities at the Local, State and National levels. Looking for the inside story? Leahy's got it . . .

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