Clovis News

Old Town Clovis has breakfast covered

The Old Hotel Benedict shows the Creole influence in the Old Hotel Bistro menu. Andouille sausage replaced the traditional bacon or ham in Eggs Benedict.
The Old Hotel Benedict shows the Creole influence in the Old Hotel Bistro menu. Andouille sausage replaced the traditional bacon or ham in Eggs Benedict. Razi Syed

Breakfast is the most important meal of the day, as the old adage goes. And no matter what one is craving for that first meal of the day, Old Town Clovis has it covered. Traditional diners, bistros, bakeries and more — Old Town Clovis has it all.

In an area of just a few city blocks, “We boast more than 18 places to eat and eight bars,” said Carole Lester, executive director of the Business Organization of Old Town.

At the northwest corner of 5th Street and Pollasky Avenue, Rodeo Coffee Shop serves up pancakes, sausage links, bacon, eggs, hash browns and other classic breakfast items.

“The Rodeo [Coffee Shop] has been here quite a few years,” owner Matthew Hiatt said.

Established in Old Town Clovis more than 35 years ago, the Rodeo Coffee Shop began as a grocery store and evolved into a restaurant.

“We have a just a regular breakfast and lunch menu,” Hiatt said. Both breakfast and lunch are served all day.

“We do have a couple of specialty items. One is our cinnamon French toast — that’s unique to us,” Hiatt said.

Another specialty item is the fajita omelet, which is made with chicken and Monterey Jack cheese.

The restaurant prides itself on its homestyle cooking.

“All of our potatoes we cook fresh,” Hiatt said, “We don’t use frozen potatoes for our hash browns or home fries.”

In between 4th Street and 5th Street on Clovis Avenue, is Parisian French Bakery.

“All of our recipes are authentic,” owner and pastry chef Jessica Aragon said.

For the past 10 months, the bakery has been producing classic French pastries that are baked fresh each day.

“We make fresh French bread and croissants each day,” Aragon said. “We also make our own almond paste and our own almond croissants, which is something that makes our pastries stand out from our competitors.”

Almond croissants, along with French macarons, are the best selling items.

“Our almond croissants are made from our butter croissants that we make fresh daily,” Aragon said. “We fill it with almond paste and top it with almond paste and then bake it again — so it’s a twice-baked croissant.”

French macarons are made with almond meal and powdered sugar mixture, and are flavored.

“It’s a very decadent cookie,” Aragon said.

French macarons come in flavors like pistachio, passion fruit, mango and chocolate mint.

For those wanting something savory, the bakery also serves deli meat and cheese sandwiches on in-house made bread, as well as omelets, during breakfast and lunch.

In between 4th Street and 5th Street on Pollasky Avenue, family-owned coffee shop On the Edge serves up breakfast and lunch each day of the week.

“The menu right now is a light breakfast and light lunch menu,” managing partner Kelley Nelson said.

The coffee shop serves breakfast sandwiches on English muffins, bagels and croissants, as well as breakfast wraps.

“We have a wide rage of bagels, pastries, scones, muffins,” Nelson said. “It’s a little bit all over the place with that.”

One of the most popular breakfast items is the Sunrise Croissant.

“You can have your choice of aioli (a type of sauce) and choice of meat,” Nelson said, of the Sunrise Croissant. “It’s basically a breakfast sandwich on a croissant.”

For beverages, On the Edge has a wide offering of coffee and espresso drinks.

“We have all kinds of different mochas and specialty drinks, and regular drip coffee,” Nelson said.

In a historic Clovis building at the northwest corner of Pollasky Avenue and 4th Street, The Old Hotel Bistro and Heart’s Delight serves up French Creole-influenced cuisine.

The bistro serves brunch on Sunday from 10 a.m. to 3 p.m. Other days of the week it is open for lunch only or for lunch and dinner.

“If you look at the building, the furnishings and the wall coverings, it just screams ‘New Orleans’ to me,” executive chef Jim Pacini said. “So we felt that was what we needed to do.”

Pacini took over management of The Old Hotel Bistro from Bill and Cora Shipley in January. Since that transition, Pacini has streamlined the bistro’s menu.

“Before they had 27 different sandwich options on the menu; now, we have six or seven,” Pacini said. “So it’s easier to order.”

In the Sunday menu, the Ceole influence is heavily present.

“We have a pain perdu, which is Creole for French toast,” Pacini said. “So we do a stuffed French toast — it’s thick cut French toast dipped in a bourbon crème anglaise, pan seared, drizzled with maple syrup.”

Another instance of Creole-influenced brunch items is the Old Hotel Benedict — Eggs Benedict, with Andouille sausage taking the place of the traditional ham or bacon.

The Business Organization of Old Town encourages people to dine and shop in Old Town Clovis.

“We have lots of fun places to eat and dine,” Lester said. “It’s a great little town to come visit.”