Monday, September 26, 2016

"You can enjoy a moment of uncanned and non plastic, a perfect flash of reality here"


4.3
67 reviews
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in the last week-
Found this place by accident. Got back to the motel Days Inn (across the street) around 930PM. Not much else was open to eat...so we went in. Responsibly farmed/harvested food is hard enough to find. Make it unpretentious and yummy...even more difficult to find. Beer was ice-cold. Non abusive/indifferent staff. What's not to love?
Helpful?

in the last week


My first name is Travel. In fact maybe Mr. Travel is best. My second name is Sir Beer, but shhhhh on that. So I am on the road day and night. That is hard but time to time rewarding. Our visit to your restaurant was as perfect as can be hoped for, getting Buffalo (Bison) anything anywhere is a treat and a double hands up 5 stars. Add to this staff and owners who take time to treat a visitor like family and I abandon all desires but to remain and enjoy till Amtrak takes me south again. At this rate it will be a hard choice to go or stay. All the food was great and from scratch. Everyone took time to want to help, I really appreciate that.

On the road is a puzzle of difficulty. Spending the time to relax and enjoy is something not too often found and is the missing piece in that puzzle. This was the exact piece of the puzzle we needed to complete our visit.

Please stop here to complete or add to your ongoing jigsaw puzzle.

Oh yeah, playing now Aretha Franklin Chain of Fools in the audio, a constant reminder that some things are real and can stop you dead in your tracks. You can enjoy a moment of uncanned and non plastic, a perfect flash of reality here. Do it before you return to drive throughs and the. squawking box of the day to day.

Sunday, September 11, 2016

Team Work / Host / Support

The Tipper is Growing.

The Right Candidate is invited to see if we are a fit, and if so apply for the position s.



Team Work / Host / Support

We are looking to fill 1-3 shifts per week and they run from 5pm -9pm or closing

* Mad Brunch chops
* Must have FOOD SAFE & Serving it Right within 3 months
* Works Clean & understands show kitchens and food safety
* Respect for everyone including yourself
* Is early for shifts as a rule
* Can work with a small team
* Dependable
* Smiles, is fun and Respectfully doesn't talk too much.
* Humble, willing to smooth in with our humble systems (the dance) and then add to it as needed
* Leads by example

There is room to grow with our team and possibly invest in future locations.

Please send resumes to Colin@thetipperrestaurant.com, or visit us between 2-4 Monday -Thursday

Saturday, August 13, 2016

Chef / Kitchen Manager

The Tipper is Growing.

The Right Candidate is invited to see if we are a fit, and if so apply for the position s.

Chef / Kitchen Manager : Position filled

First Cook:

* Mad Brunch chops
* Must have FOOD SAFE & Serving it Right
* Works Clean & understands show kitchens and food safety
* Respect for everyone including yourself
* Is early for shifts as a rule
* Can work with a small team
* Dependable
* Smiles, is fun and Respectfully doesn't talk too much.
* Humble, willing to smooth in with our humble systems (the dance) and then add to it as needed
* Leads by example

Also considering the Position s of Host - Team Work, and Brunch Servers 

There is room to grow with our team and possibly invest in future locations.

Please send resumes to Colin@thetipperrestaurant.com, or visit us between 2-4 Monday -Thursday

Monday, August 8, 2016



The Tipper

Agreed, It's a bummer when you have something in mind and don't get what you want. We consistently serve breakfast daily between 8 am -4 pm. Saturday and Sunday Bennys (although not on holidays ) which would be considered our brunch items. They start at 10am until 2pm to keep our real home made hollandaise within the time temperature limits, but usually sell out before then. We are a fresh food restaurant and will serve the best of what we have so there will be some variation of ingredients. Our commitment is quality over chain style ingredient cloning. We even cut our own free range chicken breasts into strips. They are not pre formed frozen strips they are real and may be different sizes, so cooking them needs extra care. Thanks for the heads up with over cooked strips. Our service style is also a non corporate cookie cutter approach. They get to be them selves and do their best with the fluctuating ever changing fresh ingredients. If you do have a food concern when you are in please do let us know and we will address it no fuss.

Monday, August 1, 2016

First Cook. Also considering the Position s of Chef / Kitchen Manager

The Tipper is Growing.

The Right Candidate is invited to see if we are a fit, and if so apply for the position s.

First Cook 

* Mad Brunch chops
* Must have FOOD SAFE & Serving it Right
* Works Clean & understands show kitchens and food safety
* Respect for everyone including yourself
* Is early for shifts as a rule
* Can work with a small team
* Dependable
* Smiles, is fun and Respectfully doesn't talk too much.
* Humble, willing to smooth in with our humble systems (the dance) and then add to it as needed
* Leads by example

Also considering the Position s of Chef / Kitchen Manager

There is room to grow with our team and possibly invest in future locations.

Please send resumes to Colin@thetipperrestaurant.com, or visit us between 2-4 Monday -Thursday

Sunday, July 31, 2016

Hours for Monday August 1st 2016

Hours for August 1st

9am - 9pm

Please save your coupons for a non Holiday to enjoy.

Monday, July 18, 2016

Sorry No dogs allowed.

Even small cute ones that you may think no one will notice.