Founded in 2008, Over Easy has made its mark on the Valley’s dining scene by producing such morning treats as its Waffle Dogs.
The iconic breakfast treats — sausage dipped in waffle batter and fried — have gained traction on Food Network’s “Best Thing I Ever Ate,” and Beau MacMillan, the show’s host also advocated for Over Easy’s maple syrup as a favorite, too. Food Network Magazine even dubbed the restaurant’s namesake dish — the Over Easy — as the top pick for breakfast in Arizona.
Now, after finding success with locations in the Arcadia neighborhood and north Scottsdale, Over Easy is heading east — with new destinations in Mesa and Gilbert.
Chef Aaron May founded Over Easy with his father Brad and has been featured on various Food Network programs and morning news stations where his food has gained popularity.
“Aaron wanted a breakfast place to eat with his family every day,” said Chris Terpay, manager of the new Mesa Over Easy. “So he joined with Lettuce Turnip Beets Concepts to open the East Valley restaurants.”
As explained in company documents, Lettuce Turnip Beets Concepts is a company that helps develop and manage restaurants. Currently, LTB owns eight restaurants throughout Arizona and Colorado with May as its culinary leader.
According to LTB, May worked in his first restaurant at the age of 15, and by 20 he had moved on to study in the culinary arts program at Scottsdale Community College. He received training in Paris after his graduation, studying at Ecole Ritz Escoffier for one year before working at the Four Seasons Resort’s restaurant Acacia in Scottsdale upon his return to Arizona.
To expand his restaurant business, May partnered with LTB to open up multiple restaurants throughout the Valley, including Over Easy, The Lodge, May’s Counter and the Praying Monk.
Terpay’s brother, Brian, is a partner at LTB who worked closely with May to bring Over Easy to Gilbert in December 2012 and Mesa in January 2013.
Terpay has been the manager of Over Easy for the past six months, and began at the Arcadia location before moving to the Gilbert and Mesa locations. He was brought on as a manager shortly after Terpay’s brother and May joined together at LTB.
“Our menu is very different from most breakfast restaurants,” Terpay said. “Our popular dishes are the Waffle Dogs and The Wolf Pack.”
Another favorite and somewhat unknown item on the menu, Terpay said, is Gary’s Croatian Spinach Loaf, which contains various ingredients such as onions, spinach, garlic and ham and is served with a choice of a side dish.
Terpay also serves freshly squeezed orange juice from a machine that slices and squeezes fresh oranges right behind the counter. Over Easy Iced is a coffee drink infused with cinnamon and cardamom and is mixed with milk and mint.
The newly-renovated Over Easy in Mesa was previously a Del Taco. It now features blue and yellow walls, plenty of chrome accents and a full bar complete with diner stools. Terpay said the new Gilbert location was fashioned out of an old NYPD Pizza, which now looks more like a farm town breakfast restaurant.
May and LTB continue to expand restaurant possibilities and recently created The Street Kitchen, the company’s first food truck to serve Chef May’s food in Phoenix.
6451 E. Southern Ave.
Monday-Sunday 6 a.m.-2 p.m.
211 E. Warner Rd., suite A-103
Monday-Sunday 6 a.m.-2 p.m.