Around All Day Café, “Brunch isn’t just a meal; it’s a way of life.”

“I think people hear café and think breakfast food, coffee, and closes at 2 p.m.,” said dining room manager Jason Mouw. “We’re open all day with a full menu. You can come at 8 o’clock at night and get dinner or breakfast food.” 

Open for breakfast, lunch, and dinner, guests can come in and purchase items available all day long (like the popular OMG French Toast) or experience unique dishes at different times (like the Black N Bleu Sirloin for dinner). 

“I always think of it as high end comfort food.” – Jason Mouw

Executive chef Nicholas Mangene’s team recently released a seasonal menu, and he says executive sous chef Erika Grant had a big hand in creating it. 

“This is my sous chef’s first menu,” he said. “The flatbread is phenomenal. I told her it might possibly be a regular menu item.” 

includes Brûée batter, thick-cut challah bread, citrus rum caramel, vanilla bean whipped cream, and fresh berries.

The aforementioned flatbread is the Truffle & Prosciutto Flatbread with roasted garlic aioli, prosciutto, braised mushrooms, smoked mozzarella, arugula, truffle oil, and parmesan. 

Another winter item is the Balsamic Steak Salad. This includes flank steak, mixed greens, fingerling potatoes, heirloom tomatoes, gorgonzola, roasted red onion, hard boiled egg, and balsamic vinaigrette. 

“All of our sauces are made in house. We have three different recipe books for all of our sauces and dressings.” – Nicholas Mangene

Mouw said, “Off our winter feature menu I love that Bone-In Pork Chop.” 

The seasonal pork chop dish has caramelized apple, cider glaze, fingerling potatoes, and French beans. 

More On The Menu

GARLIC MUSSELS // Garlic, white wine, bacon, scallions, diced tomatoes, fresh basil, and grilled bread.

STRAWBERRY WALNUT SALAD // Spinach blend, candied walnuts, gorgonzola, strawberries, raisins, sweet basil, and sweet Vidalia dressing.

CRUSTED CHICKEN // Buttermilk fried chicken breast, Swiss, bacon, Alabama sweet ‘n slaw, rooster hot sauce, herb aioli, and grilled hoagie.

FISH N’ CHIPS // Breaded cod, peanut slaw, waffle fries, and Hatch chili tartar.

HOT ROAST BEEF // Grilled challah bread, cheddar, braised veg, chive mashed potatoes, haystack onions, and gravy.

THAI PASTA // Chicken, red onion, peppers, carrots, celery, Thai peanut cream sauce, cilantro, green onion, and linguine noodles.

BREAKFAST BURRITO // Smoked pork and eggs, black bean purée, cheddar, hash browns, hollandaise, pork green chili, speckled relish, and créme.

Winter specials also include drink items, like the Cranpeary Mimosa, which Mouw says has been “selling like crazy.” 

“We ran [the Cranpeary Mimosa] in the fall, and it was so popular we ran it again,” he said. 

Need to warm up? Try the Snow Day. This has double chocolate liqueur, peppermint schnapps, coffee, and whip. 

In regards to the regular menu, Mouw says people love the salmon. 

“We sell a lot of our salmon,” he said. “Our chef makes sure we always have really good fish in.” 

The Grilled Salmon is available at dinner and has lemon dill crème, cucumber relish, chive mashed potatoes, and fresh vegetables. 


MONDAY: All day Happy Hour
TUESDAY: Kids eat free 4-9 p.m.
WEDNESDAY: Steak & Wine night
THURSDAY: Burger night
SUNDAY: $10 bottomless mimosas & Bloody Mary’s

Mangene says his lunchtime favorite is everything that includes All Day Café’s fried chicken. 

“One of my favorites during lunch is probably the Crusted Chicken Sandwich,” he said. “That sweet and spicy slaw in there is so good. Our Chicken N’ Waffle has been really popular with patrons, too. I can’t believe how many of those we sell.” 

Mangene recently added more to the favorite offering, and it now includes a Belgian waffle, buttermilk crisp fried chicken, bacon, sunny-side-up egg, vanilla bourbon syrup, and whipped butter. 

As seasons change, Mouw says to always check on the ever-changing specials. 

“We always have seasonal special menus for food and drinks,” he said. “And they’re always reasonably priced. Our seasonal drinks are always six dollars.” 

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