Renee's Organic Oven
Pizza for breakfast? Put an egg on it.
It's official: Renee's Organic Oven is open for breakfast. Owner Renee Kreager announced that her small, locally-focused restaurant is expanding its hours on the weekdays to include breakfast from 8 until 10:45 a.m., and she gave us the menu.
"I was just looking to open it up to people who say they can't normally make it in," she says.
Renee's Organic Oven, located at 7065 E. Tanque Verde Road, will be serving breakfast boards featuring local and organic wares (think morning charcuterie), rustic casserole-like quiches with meat or veggies, a savory millet porridge, biscuits and gravy with made-in-house sausage, breakfast pizza and more. That gravy, by the way, is available as a side that can (and probably should) be poured over all of the menu items.
While Kreager's husband cooks all that up, she says she's excited to present her cocktail menu. The seven-drink menu features sangria using Dish from Dosha Ayurvedic juice, a tincture-like house Bloody Mary with beet and carrot juice, a Yellow Brick cold brew concentrate cocktail and more. Kreager says she hopes to start serving her drinks as a flight.
Although Kreager is just kicking off breakfast, she's already planning to offer a selection of healthy, plant-based grab-and-go lunch items in specially designed eco-friendly packaging so breakfast diners can eat a good lunch too, whether they're on their way to work or to bike up Mount Lemmon.
"People want to eat healthy but it has to be easy," she says. "I'm just trying to help give them an option."
Speaking of bikes, Kreager says those who bike over to Renee's Organic Oven can enjoy $2 bottles of Fat Tire. If it's too early to drink for you, though, those same Dish for Dosha medicinal, Ayurvedic juices made by Cecilia Arosemena are available virgin.
If you've already scrolled down to take a look at the full menu, you might have noticed a polite disclaimer on the front page's top left corner. Kreager says that although her restaurant is normally known for being accommodating to all diets, this menu was planned to already be that way, so she's asking her customers not to change, add or subtract anything from her dishes.
"We're asking customers not to alter our breakfast menu items. We've put them together to be conscious of vegan or gluten-free diets," she says. "But that doesn't mean that we don't love you."
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