Bob Godich has seen it all. The Arizona native, former fire department worker, and long-time chef says he attended “the school of hard knocks.”
Growing up without a mother, Godich learned how to cook from a young age and hasn’t stopped since.
Managing the Eagle Bar and Steakhouse in Deadwood and the Aladdin Café in Aladdin, WY are just two of Godich’s ventures in the last five years.
After leaving the Aladdin Café in November 2022, Godich thought about retiring.
“I told God, ‘Show me a sign. Either I retire or I start another restaurant,’” he said.
With the holidays approaching, Godich and his wife, Laurie, left to visit their grandson in Phoenix, but not before receiving the sign he had prayed for.
“One of my former customers and dear friend Jeff Seward reached out to me right before we left and said, ‘I’d like to help invest in a restaurant in Spearfish if you would be open to it,’” remembered Godich.
After spending the month of December with family, Godich returned to Spearfish, started the process of getting an LLC, and obtained the keys to the new restaurant space on January 1, 2023.
“We walked into a building that was totally blank— nothing in it except holes in the walls, no kitchen or anything,” he said.
For the next two and a half months, Godich and his team rebuilt the inside, acquired booths and tables, and bought a new kitchen in preparation for the restaurant.
The Original Spearfish Breakfast House was officially open for business on March 15.
“WE FOCUS ON FRIENDLINESS WITH A SMILE AND A LOT OF COMPASSION FOR PEOPLE.” -Bob Godich
Godich said he chose to open a breakfast restaurant after living in Spearfish long enough to know what the city needed, but revealed that this new endeavor would be different from his earlier work.
Previous jobs in casinos and restaurants had left the chef frustrated with the special treatment some customers received if they spent more money.
“I don’t care if you come in here and spend $2 or $200. Anybody that walks in the door is a VIP,” he stated.
People notice the difference, Godich notes, and the breakfast stop has lots of regulars who stay for hours, saying that they “can feel the love.”
As far as the menu, everything is made to order and made from scratch when possible.
“We use the best quality products that we can possibly get, just to start the process,” said Godich.
From omelets, to fresh hash browns and home fries with onions and peppers, to pancakes, skillets, and a small lunch menu, the restaurant has something for everyone.
“WE USE THE BEST PRODUCTS THAT WE CAN, EVEN IF IT COSTS MORE.” -Bob Godich
The breakfast house also has its own coffee blend that is sourced from Pikes Perk Coffee Roasters & Wholesale—an organic roasterie in Colorado Springs, CO.
Customers can also enjoy hot tea, soda, juice, hot chocolate, or milk to drink.
Godich mentions that he changes the menu every six to nine months in order to do something different.
“Nothing brings me more joy than knowing that the person who just spent $20 on their meal is happy and wants to come back,” he said.
Due to the bigger portions they serve, Godich shares that The Original Spearfish Breakfast House spends a lot of money on to-go boxes, and people rarely leave hungry.
MORE ON THE MENU
BREAKFAST CLASSICS
» Daryl’s Grilled Breakfast Burrito
Eggs, bacon, sausage, potatoes, and cheese smothered in a tangy green chili.
» S.O.S.
Cream chipped beef on toast with two eggs and potatoes.
LUNCH CLASSICS
» Bacon Haystack
A 7-oz. Ground chuck/brisket burger with four slices of smoked bacon, pepper jack cheese, lettuce, tomato, and pickle. Plated on a grilled bun with onion straws and drizzled smoked mayo.
» The Rancher Breakfast Burger
A 7-oz. Ground chuck/brisket burger with sliced ham, grilled onions and cheese, and an over-easy egg. Plated on a grilled bun on top of hash browns.
OMELETS
» Cowboy Western
Chunky ham, roasted onions and peppers, and pepper jack cheese.
» Laurie Bell
Spicy cheese and tomato covered in a tangy red sauce.
SKILLETS
» Hot Chorizo
Spicy chorizo, fire-roasted onions and peppers, diced green chili, diced tomatoes served over Home-Fries and covered in cheese. Topped with two eggs.
» Jeff’s Gooey Mess
Sausage, mushrooms, onions, and peppers served over Home-Fries, covered with a rich white gravy topped with two eggs.
The restaurant is situated in the heart of downtown Spearfish in a historic building that once housed The Valley Café.
“I have locals that come in and say, ‘I worked here 45 years ago,’” recalled Godich.
Karen and Roger Oday are two such locals. Karen requested to bring her husband in to be the eatery’s first customers, explaining that they had met for a first date years ago at The Valley Café.
The couple married soon after and has been together ever since.
Very grateful to be a part of this community, Godich says he couldn’t have done it without the support of his team.
“WE USE THE BEST PRODUCTS THAT WE CAN, EVEN IF IT COSTS MORE.”
-Bob Godich
General manager Chris Houlette is essential to the day-to-day operations of the breakfast house
“He is a great asset to this adventure, and also is a great friend. He has gone above and beyond to be a part of this,” said Godich.
Daryl Knott and Jeff Seward also serve as silent partners for the restaurant, the latter of which only has two questions for Godich:
The first is, “Do you need any money?” and the second is, “Can I eat breakfast?”
