00:00I'm here on Main Street in Reddick. I want to check out the half and half restaurant. It's a Sunday morning. It's busy, but they have an omelet station in here that is incredible. So let's go inside. But first is a little wait. What's really cool about the half and half is they got a European vibe with their coffee. You're not going to get a coffee cup like this anywhere else. It's so delicate.
00:30Ah, it's rich and flavorful. I'm glad my wife let me have a sip. Thanks, honey. Okay, I got to make my choices. You pick your egg and then what you want on it. I'm going with whole eggs. And let's see. Spinach. Trying to be healthy. Mushroom. Maybe some onions. That'll be good.
00:54And then I will go with sausage. And I think cheddar makes everything better. I'm going to go with cheddar. And choice of toast. Let's see. I'll go wheat. And I will do their home fries.
01:11Here we go. Omelet station. Half and half. Coming up. We're at the omelet station with Sean. How you doing, Sean?
01:20Very good, brother. Very good, very good. You guys are so busy here.
01:23This is nothing for us. Like this is the... Every week it happens the same thing. We are like stepping into the fourth year. So we are like amazing scale of business.
01:33Amazing scale of business. So how many omelets do you make on an average Sunday morning?
01:38Sunday morning usually like it goes like around 70 to 80 omelets. Usually the month we do like almost like 300 and 480 omelets.
01:47That is amazing. Okay. All right. I'm going to let you do your thing here. Look at that. Three eggs going in.
01:53You always need three eggs for a good omelet. Yes, that's right. Yeah, it will be like nice and fluffy. Yeah.
02:02So that's three. Three is the best one. Three is the best. Remember that at home.
02:07Oh my goodness. Here comes the big flip. That's professional. Amazing, Sean.
02:13Here's the finished product of the half and half omelet that my new friend Sean made. So exciting.
02:24He put a little, some kind of a seasoning on top that has Parmesan. What else was in it? Do you remember?
02:33Anyway, spicy stuff. Let's take a bite.
02:37So good. So fluffy in the sausage, spinach, onions. Delicious.
02:48Well, obviously when I do a Bob Eats Boston, I don't want to do it alone.
02:51So my wife Carolyn here ordered, what did you order? An egg sandwich?
02:57Baking it with the nice hash browns on the side.
03:01And my daughter Bridget got some lovely pancakes. Delicious.
03:10That's a wrap. Clean my plate like a big boy.
03:13So if you're ever in Reading or in the area, just remember half and half.
03:19Excellent breakfast. They're open every day except for Monday until 2 o'clock.
03:24But coming in, try out the omelet. It's fantastic. Highly suggested.
03:28Plus they also have an Italian restaurant right next door that they own.
03:33That's why they call it the half and half. Half here, half Italian.
03:37So come on down Main Street in Reading.
03:39As always, if there's a place you want me to check out for Bob Eats Boston,
03:42just drop a comment right here and we'll check it out.
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