Everyday Eats: Snooze Continental

This three-part breakfast at Snooze will fill you up without weighing you down.



Snooze has cemented its place in Hillcrest. The Denver import is as well known for heaping plates of home-cooked goodness as it is for its sunlight-soaked setting, decorated with Jetsons-esque, retro-modern furnishings. The interior design was nominated as an "Orchid" for the 2012 Orchids & Onions ceremony, and even though the space lost out to Herringbone, Snooze nabbed the critics' pick for Best Breakfast in this year's Best Restaurants Issue.

Snooze may be famous for their benedict flights and sugar-saturated pancakes, but I've recently discovered something even better: the Snooze Continental ($8). It's a three-part breakfast featuring granola topped with yogurt and agave nectar, toast, and half a grapefruit. 

On the surface, sure, it's pretty simple, but when you look closely at all of the components, it's actually quite magical. The house-made granola is loaded with dried fruit, the yogurt is Noosa (a super-premium brand), the toast comes with a lovely pot of preserves, and the grapefruit is topped with sugar and torched, crème brûlée-styleThe sugar treatment goes a long way to sweeten the citrus, but I found that a quick stop-over in the strawberry compote en route to my mouth made it even tastier. Tip: you can order a brûléed grapefruit on the side of any breakfast dish.

The Continental breakfast one of Snooze's few lighter options, but even if you're sitting across from someone eating the "OMG French Toast!" (brioche stuffed with mascarpone, topped with strawberries, toasted coconut, salted caramel, and vanilla creme), you won't feel like a chump for ordering something healthy (ok, maybe a little, but a grapefruit segment for a bite of that sugar bomb is a fair trade).

Every component is well-executed, and portions are generous. There's a sturdy pour of granola, and enough yogurt to fully saturate the entire bowl. You won't leave hungry.

Related:
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