What's Up - Your guide to what's happening in Fayetteville, AR this week!
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featured dining guide story Advertorial Feature BY JAMES CARLTON | NwA DEMOCRAT-GAzETTE Go for Breakfast, Stay for Pie 42 What's up! November 4 - 10, 2018 Village Inn is Best Kept Secret for Breakfast, Lunch, Dinner and Dessert V illage Inn serves breakfast, lunch and dinner all day, every day; and regardless of the meal you choose or the time of day you choose to eat it, pie is what comes after or before, if you're into that. The first Village Inn Pancake House was opened in Denver, Colorado, in 1958 by James Mola and Merton Anderson, who began franchising in 1961. In 1983, they acquired the Poppin' Fresh Pies chain from Pillsbury, renamed it Bakers Square, and never looked back. Their delicious pies have won numerous awards throughout the years. In the late 80s, Village Inn dropped "Pancake House" from their name as they started offering a lunch and dinner menu. General Manager Carol Gray loves her regulars like family. "I worry when someone doesn't come in when they normally do. My employees notice, too" she says. She also loves seeing new faces because she knows some of them will become regulars. Open 6 a.m. to midnight every day of the week (24-hours on weekends in Fayetteville), Village Inn may become your new favorite pastime. They serve all of their tried and true breakfast treasures all day, from Belgian waffles, French toast, crepes and made-from-scratch, buttermilk pancakes to Eggs Benedict, Expert Skillets and Combo Platters like the make-your- own INN-credible V.I.B., and the Triple Play which fills you up for $6.99. Gray, who has worked at the Fayetteville Village Inn for nearly 14 years, says her favorite thing on the menu is either the Breakfast Burrito or the Turkey Bacon Avocado Melt. "It's the wheat bread that makes it," she says. They have a superb lunch and dinner menu, ranging from classic favorites to the unique and adventurous. For the taste-bud trailblazer: the Lemon Artichoke Chicken is a colorful dish with sautéed spinach and tomatoes, topped with a lemon-parsley butter sauce and served on a bed of pilaf rice that you wouldn't expect from a celebrated breakfast spot.