For the next few days, I’ll be taking a look at some interesting breakfast items I’ve found on local menus as of late. Today: granola.
I found the sweet surprise of granola on the menu at Sully’s Alder Street Café. Homemade granola isn’t a breakfast item I see much on menus at diners-slash-greasy spoons like Sully’s.
The granola is courtesy of Ruby Iribarren, who with boyfriend Brian Britton runs the downtown Sumner cafe that the couple purchased last July.
The granola recipe, as she puts it, is “made of stuff that I like to find in a trail mix.”
I appreciated that the granola ($4 for a half portion; $6 for a full) was sweet, but not overly so. Digging into the bowl of warmed granola (you can get it cold, too), I found dried, sweetened cranberries, raisins, and shredded coconut suspended in the chewy oat mixture. Almonds and sunflower seeds coaxed the flavor to a nutty tone. The bowl came with cream for pouring on the side, but the granola really didn’t need it.
My dining partner ordered the full order of Biscuits and Gravy ($7), which came with a thick sausage gravy that coated four tender biscuits and a delicious side of golden brown home potatoes. It was a wonderful mess of food, but what a caloric nightmare. I was glad I stuck with granola.
While granola may be one of those foods that appears “healthy,” granola can be a calorie and sugar frightfest. Some recipes call for unreal amounts of oil and corn syrup. At Sully’s, the granola ingredient list is pretty simple and lower on the caloric scale, according to Iribarren: oats, honey, brown sugar, dried cranberries, raisins, almonds, sunflower seeds and shredded coconut.
“We wanted options for everybody,” said Iribarren. “Eating out doesn’t have to be unhealthy. We wanted to make sure to have something on the menu for every kind of diner. … If someone wants to have meat and potatoes, that’s great. But if their friend doesn’t want that, then they have a (healthier) option, too.”
Iribarren’s granola recipe starts with old-fashioned oats. She sounded morally opposed to quick oats when I asked why she didn’t use those to reduce the cooking time. “No way, I won’t use those,” said Iribarren. I like a woman with conviction when it comes to old-fashioned oats. She coats the oats in locally produced honey, which she purchases from a Buckley farm (when available). Then, she coats the oats in brown sugar and bakes the mixture. Her granola making tip: combine the dried fruits and nuts only after the granola has been baked; otherwise the fruit dries out, she said.
Iribarren and Britton bought Sully’s Alder Street Cafe last July. If their names sound familiar, it’s because they previously owned and operated Lucky’s Hot Dog Diner in downtown Puyallup, which I wrote about here.
They’ve since relocated Lucky’s inside Sully’s. Yes, that’s right. A diner within a diner. Actually, it’s a little less complicated than that sounds. The restaurants are all under one roof – it’s just the menu divided into two sections – the greasy spoon favorites of Sully’s; and the hot dogs and East Coast and Chicago favorites of Lucky’s Hot Dog Diner.
For you dog and East Coast street food fans – you’ll find a handful of specialty hot dogs (Coney Island and Chicago dogs among them), as well as Italian beef combo sandwiches, Philly cheesesteaks and pastrami and corned beef sandwiches. For greasy spoon diner fans, you’ll find a full menu of breakfast classics and diner sandwiches and burgers.
Hot dog tip: I’ll be writing about Lucky’s Hot Dog Diner here and in Friday’s GO section. I’ll also write about two other hot dog restaurants – The Red Hot and both locations of Hot Rod Dog. Watch for it Friday
Sully’s Alder Street Café/Lucky’s Hot Dog Diner
Where: 909 Alder St., Sumner
Hours: 7 a.m.-5 p.m. Tuesdays-Fridays; 7 a.m.-5 p.m. Saturdays and 7 a.m.-3 p.m. Sundays.