The Roanoker Nov/Dec 2024 - 50

dining awards
Rise & Shine
Scrambled serves up breakfast favorites,
inventive drinks and a whole lot of fun in the
heart of downtown.
T
here was a time when Roanokers would have been hardpressed
to find a casual local eatery devoted to the most
important meal of the day. Enter Garry and Susan
Fleming who, a decade ago come December, opened
Scrambled in the City Market Building to fill this void.
" It was kind of a breakfast desert down here, " recalls Susan. " If you
wanted breakfast, your only option was The Hotel Roanoke. "
The fact that the Flemings didn't have an ounce of experience running
a restaurant didn't deter them. Garry's 45 years of teaching economics
and Susan's background in business came in handy in terms of logistics,
and the rest of the pieces began to fall into place from there. As their
success grew, the couple was able to create a clean, welcoming environment
for more than just people; they tented the patio and added fans
and heaters so dogs, cats and other pets could join their humans for a
meal out virtually year-round.
As a well-loved downtown staple, Scrambled is no stranger to our
magazine's annual Readers' Choice Dining Awards. But Garry and Susan
say the sense of pride that comes along with receiving these recognitions
never gets old. " We're really excited about it! "
This year they took home platinum for " Best Breakfast Menu " and
two golds for " Best Brunch " (tie) and " Best Biscuits, " but the win that
surprised them the most? Silver for " Best Brunch Drinks. " " This is a
breakfast restaurant, " says Garry, " so to get that award [is] really great
and fresh. "
Susan confesses that it's easy for restaurants to sometimes get stuck
in a rut, but these accolades keep the Scrambled team motivated to keep
innovating. " We don't want to just rest on our laurels, " she explains.
" We're always striving to change the menu up a little bit, bring in better
cooks, better servers. "
When it comes to switching up the menu, the Flemings appreciate
suggestions made by customers. The introduction of alcoholic beverages
in 2019 was actually in response to guests frequently asking for mimosas.
Their rotating Mimosa of the Month has been a huge crowd-pleaser, as
has the " Manmosa " option - an add-on shot of the hard stuff (typically
vodka) into any of their original recipes. For example, September's
mimosa special was an autumnal apple cider, and to " man " it up, they
added in a splash of cinnamony Fireball whisky. They also offer other
cocktails like Garry's personal favorite and a rare find in Roanoke, the
Maker's Mark Bourbon Bloody Mary.
While the drinks are a nice touch, it's the delectable breakfast combinations
that turn first-time visitors into regulars. Diners love being
able to customize the Star City Scramble and Star City Skillet to their
liking, and the Sweet & Savory - a half order of biscuits and gravy
along with a side order of their signature vanilla French toast - is also
a standout. For those who aren't afraid of a little heat, Susan (and this
writer) recommend the Southwest Signature Style consisting of eggs
mixed with red peppers, onions, cheddar cheese and jalapeños served
50 november/december 2024
SCRAMBLED
Platinum: Best Breakfast Menu
Gold: Best Biscuits, Best Brunch
Silver: Best Brunch Drinks
with flavorful homemade salsa.
Customers aren't the only ones who stick around; staffers genuinely
enjoy coming into work each day thanks to the restaurant's cheerful, fun
atmosphere. Like guests, members of the Scrambled team are welcome to
make suggestions. Their dishwasher came up with their WTFT ( " What
the French Toast " ) uniforms, and there's another funny wardrobe idea
proposed by a team member that could be making its grand debut soon.
" The people that work here are very into it, " says Susan. " Everyone has
a voice, no matter what [their] role is. "
Garry adds, " Everybody has fun. Customers have fun, our personnel
have fun. We have fun; it's great! "
Whether it's washing dishes, rolling silverware or even bartending,
the Flemings believe in the importance of leading by example. Garry
and Susan's daughter Mandy, who will eventually take over the family
business, has followed in their footsteps. She started out cooking in the
kitchen, and later became a server and hostess. " I wanted to learn [how
everything worked] because I didn't know the restaurant business, " she
explains. While Mandy is now primarily in charge of managerial tasks
like payroll, HR and advertising, she is always willing to lend a helping
hand to keep things running smoothly. Her husband has even pitched
in (all the way from Japan!) by designing Scrambled's adorable new egg
and star logo.
As the eatery approaches its 10-year anniversary, Garry, Susan and
Mandy extend a heartfelt 'thank you' to everyone who has been a part
of their journey so far, including the Roanoke City Market Building's
board of directors and executive director who have been so supportive
since day one. The family also wholeheartedly agrees that it's their staff
and customers - many of whom they've become great friends with -
that have made it such a rewarding experience. " Times are hard now. It
takes a lot of money to rent an apartment, buy a car, buy groceries, " says
Susan. " We're all so grateful that people choose to spend their money
here. " -SR
TheRoanoker.com
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The Roanoker Nov/Dec 2024

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