Creative Changes in Medina Cuisine
Dr. Pfister and his wife, Terri Pfister, enjoy a brunch at First Watch.
Call me old-fashioned or outdated, but I have a hard time accepting change… and especially change for just the sake of change.
I don’t like my radio station going to a new format. What’s wrong with Credence and Zeppelin? Or my men’s stores telling me I need tighter pants and shorter pants to keep up with the Ryan Seacrests of the world.
But what really gets my goat is when my favorite restaurants change. And I don’t mean just the menu, but rather when the whole darn place shuts down and leaves town!
I must admit, as much as I resist change, I do give new options a try and, from time to time, I am won over. This week, I’d like to review a culinary change in Medina that did just that in the last year.
Let’s start at sunrise with the most important meal of the day — breakfast.
First Watch took over the location of one of my favorite restaurants (due to a super healthy salad bar, Ruby Tuesday, a definite casualty of the Covid quarantine).
First Watch has an interesting business philosophy stated as, “We serve fresh in-season produce, as we follow the sun and partner with the best growers.” That intrigued me, so reluctantly, I gave them a try.
As my wife and I stepped inside and looked around, their New Yorkish multi-level ceiling concept matched well to their free-flowing, no-wall serving area, complete with ceiling lighting coming from country-style, inverted wooden slotted bushel baskets. Wall décor was very unique, with a country-Medina flavor and a modern twist. Their large wall-hanging blackboard, not electronic digital stuff, of constantly changing drink and food specials of the day was bordered by four metal tractor seats of the 40’s. These seats were very reminiscent of my trips back to a slower pace in life, such as my wife’s grandparents’ farm in Pennsylvania.
Hmmm. Maybe this place could grow on me…
Not so fast, let me have a coffee and the menu please. This could get interesting!
The First Watch business philosophy appears to put a strong value in the fact that every detail is important to the First Watch experience. Staff selection and training is a strong part of their business model. An example is that servers need to be committed to a 10 commandments to work by philosophy before being hired. Our waitperson truly exhibited the benefits of this work ethic, as she was contagiously happy, attentive, and well-versed on the restaurant’s background and philosophies. And she was not hesitant to expound on the virtues of each.
When asked where the restaurant chain started, she went on to explain that First Watch started in Florida, then went to California, and finally to Ohio. Knowing this, you can see how the décor and menu items benefited from such a culinary diverse pedigree.
When my wife asked for a common cup of coffee, our waitperson explained how uncommon their coffee was…
Each cup is produced from beans grown by the Project Sunrise Coffee consortium called Mujeres en Café, literally translated as “Women in Coffee.” Their mission is to produce the highest quality, single-source coffee in Columbia, to support local families, and to strengthen communities throughout Columbia. Their mantra — better coffee, better world.
Knowing this, I had to order a cup… and I was glad I did. Low in acidity, no tongue-biting taste (so popular in American’s number one coffee company), and with a floral aftertaste, it hardly needed a creamer.
If coffee is not your preference, they have an extensive list that includes organic herbal teas, iced teas, and 100% squeezed orange, grapefruit, apple, and cranberry juices. Again, delivering an extraordinary culinary experience, they also have a Juice Bar that creates very unique all-natural selections that have names like Morning Meditation, Kale Tonic, and Purple Haze. You’ll find these selections derived from a creative blending of ingredients like organic ginger, English cucumber, lavender, and Fuji apple, to name a few.
First Watch also has a liquor license and has created some unique brunch cocktails such as a Pomegranate Sunrise or Cinnamon Toast Cereal Milk (comprised of RumHaven Coconut Rum, oat milk, agave nectar, and are you ready for this… coffee!).
Mmmmm, did someone say bacon?
Come on Dr. P. — let’s get going to the good stuff with lots of carbs and protein and just enough natural sugar to stay this side of guilty-to-consume.
Not being one to order an appetizer for breakfast, I had to change that when I read the list of sides and small plates. The list runs from red mill grits, muffins of the day, artisan toasts with all-natural preserves, and then my eyes fell upon my favorite breakfast meat — thick cut, hardwood smoked pepper bacon. My wife and I shared an order, an oh-man we had our taste buds in high gear! (Do order this separate, as it comes out drizzled with pure, from-a-tree maple syrup and the taste needs to be savored singly — not blended with a mouthful of something else — to truly appreciate the smoky taste and texture.)
Their breakfast menu is quite extensive, going from my wife’s favorite (avocado toast, which consists of artisan toast, smashed avocado, Maldon sea salt, and topped with two basted cage-free eggs) to Superfood bowls that include coconut milk and chia seeds to omelets to frittatas to biscuits and gravy.
Each is a culinary experience of its own and it will take you a good while to try all of them. I’ve been there twice for breakfast, and both times I had to order their unique version of my childhood favorite, French toast. Their to-die-for Floridian French Toast gives my old favorite a new twist with twin thick-sliced brioche bread, wheat germ, powdered cinnamon sugar, and topped with bananas, kiwi, and seasonal berries. It comes in at a cool 790 cal. But it tastes like 2 grand!
The next time I go, I have to try the Lemon Ricotta pancakes or the Chickichanga (whipped eggs with green chilies, avocado, cheddar and Monterey Jack cheeses, and an all-natural chicken breast rolled in a floured tortilla). Didn’t I tell you it’s a diverse menu of gastronomic proportions?!
Lunch at First Watch
Their lunch menu is equally unique, as it runs the gamut from soup-of-the-day to the always-present tomato basil to their extensive array of salads (like Superfood Kale, Sweet Honey Pecan, and their not-so-regular Chicken Avocado Chop Salad). Sandwiches include Roast Beef and Havarti cheese, Market Deli, and my personal favorite, the Monterey Club, which puts a new spin on an old favorite. The wizard chefs of First Watch do this with the addition of organic mixed greens, avocado, and Monterrey Jack cheese on, are you ready for this, sourdough bread. Did I just find a culinary teleporter that took me back to Fisherman’s Wharf in San Francisco?
I could go on, but you would just keep drooling and that doesn’t look socially acceptable in some circles. I have a couple of warnings first…
The word has gotten out and getting into the restaurant itself may take a little doing. Saturday and Sunday mornings are peak times with longer-than-normal waits. They have an online wait list, but pick mid-morning during the week when you can just walk right in.
First Watch does have curbside pickup (and Doordash), but you will miss the unique ambience and the well-trained cheerful staff which, in my opinion, is truly part of the experience. Their hours are quite good with a 7am to 2:30 pm, seven-days-a-week schedule.
I still enjoy my Bob Evans visits — and Yours Truly has a dynamic menu as well — but if you are looking for a different culinary experience with some of your old favorites, you might want to give First Watch a try. Your taste buds and stomach will thank you and their prices are quite reasonable.
This weekend…
The lower temperatures and a coating of snow have made an early morning hike quite a visual array of colors, and with the interesting addition of fog, Nature is cloaked in a different garb that cannot be seen any other time of year in our great Medina outdoors. Forget about cabin fever. The best remedy is to head outdoors. Rent some cross-country skis, snowshoes, or regular boots and get in some aerobic exercise.
Who said winter is boring? Get out and clear your head in the clean air. Then go fill your stomach.
Cheers to brunching the right way,
Dr. Pfister