I was not sure about what kind of food we were going to find on a recent trip to Moab, Utah. After all, Moab is a small town in the middle of the Utah desert, a place populated by adrenaline junkies who like to off road, climb rocks, and hike through the gorgeous red rocks. Moab does not strike me as a town for foodies. On Sunday morning I decided to look up places to enjoy brunch around the town, and stumbled upon Eddie McStiff’s brunch menu.
I apparently made the right choice of where to eat. My friend and I sat at a table outside on the front patio and looked over the menu. Eddie McStiff’s is known for its extensive beer menu, serving drafts from both local and regional breweries. We, however, found the “day drinking” section of the menu and ordered a Bloody Eddie (a Bloody Mary with both Absolut Peppar and Absolut Citron vodkas) and a Desert Mule with ginger beer, vodka, and muddled limes.
For breakfast I went with the Southwest Benedict, a classic poached egg dish with chorizo, red chili, and hollandaise sauce. I loved that it was spicy without burning my taste buds, I loved that the eggs were perfectly cooked and mixed well with the shredded chorizo.
My friend went with her favorite breakfast dish- the Huevos Rancheros. Instead of the traditional black beans, Eddie McStiff’s uses cowboy beans, pinto beans in a sweet and tangy sauce (this version was meat-free). Along with a green chili sauce and fresh salsa, this dish was spicy and hearty.
Our only complaint was the Coconut Ginger Mojito, which on the menu claims to be Coconut Ciroc and Canton Ginger liqueur muddled with fresh limes, mint leaves, and raw sugar, shaken and iced; but our version clearly had Coco Lopez as its base. It was thick and chunky. I do not recommend that beverage.
Overall, we loved Eddie McStiff’s brunch and look forward to enjoying dinner there soon. 4 1/2 out of 5 sprouts.