also farm eggs don't need to be refrigerated.



Actually, only if the eggs aren't washed. When they are washed (farm eggs or others) they lose the protection that allows them to be stored without refrigeration.
C. T.

This is why I just get scrambled.

Holy heck...how in the world do you eat toast without egg yolk sopped up in it?

Stopped in early this morning and tried it out. The Hangry Man (spelling as per the menu (http://eatatsunnyside.com/)) spread was probably a bit much, but I wanted to try a full spread of the breakfast type selections and figured that was a good choice for that. Overall it was pretty tasty.

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Incidentally, those are over medium eggs, an order which was entirely based on the discussion in this thread over the last day or so. I hate runny egg whites, so I would normally get scrambled to avoid any chance of them.

I was a little disappointed at the number of people there (just myself, a couple of OKC police officers, and maybe another party), but 6:15 in the morning might not be the best time to judge that.

Sorry, it has to be rye! Actually, I like sourdough as well but I don't know many places that offer it. I'm sure there are many, just none that I frequent.

Finding sourdough toast in OKC is hard enough... Finding rye, good rye even, is like getting struck by lightning holding a winning billion dollar lottery ticket while riding a unicorn. ;+)

From reading this page, I just learned waaaaaay too much about eggs. Thanks everybody!

Can't wait to try this place out - especially as much as we're addicted to S&B as it is! From their menu though it does not appear that they have a veggie burger available here - any plans to have it here? Would only make sense given the popularity (at least to us) of S&B's veggie burgers.

I went for a late breakfast yesterday. There were a few opening glitches; confusion with the computer system, someone turned off the burners on the coffee station and I kept getting refills of cold coffee, unbalanced staff utilization. However, the server that greeted and seated me was formerly the top Server at Jeff's Country Cafe and knows exactly what she's doing and will get those bugs worked out in no time. Pricing was a touch high, but quality and serving size are commensurate based on my order and those nearby. Overall, I'm pretty sure this place will be in my regular rotation unless it's overwhelmed and suffers from Waffle Champion scale waits.

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Best egg method, crack onto a properly heated griddle.
Leave them suckers alone until whites are solid through and through.

Yeah, the underside will be a bit tan. But the yolk will still be runny enough for both the toast and the taters to have a share, even the sausage links for that matter.

Yum.

Best egg method, crack onto a properly heated griddle.
Leave them suckers alone until whites are solid through and through.

Yeah, the underside will be a bit tan. But the yolk will still be runny enough for both the toast and the taters to have a share, even the sausage links for that matter.

Yum.

You nailed it, my friend.

Finding sourdough toast in OKC is hard enough... Finding rye, good rye even, is like getting struck by lightning holding a winning billion dollar lottery ticket while riding a unicorn. ;+)

Actually, I have found pumpernickel rye at The Grill on the Hill, rye at Cracker Barrel, and other places that I don't remember. I believe the Classen Grill has rye. Jimmy's Egg does not. Most places only have white and wheat bread though.
C. T.

Best egg method, crack onto a properly heated griddle.
Leave them suckers alone until whites are solid through and through.

Yeah, the underside will be a bit tan. But the yolk will still be runny enough for both the toast and the taters to have a share, even the sausage links for that matter.

Yum.

Kevin,
I need vitamin G in my diet (that's "grease" for the uninformed), so I do something similar except I use the spatula to splash bacon grease over the egg while it is cooking underneath and my eggs are always correct. I'm not a good cook, it's just really easy to slop hot oil over the top of the egg. You would think the yolk would cook too much, but it doesn't. I think the film holding the yolk together protects it some. I never flip them over. That works too, I'm just not very good at it and I break the yolk.
C. T.

C.T., your technique is known in cooking circles as basting, and experienced diner staff will know what you want when you ask for basted eggs.

One additional observation from this morning I forgot to mention, I rather liked the ordering/payment tablet system in use. My server took my order with it and it went right into their system, and at the end she swiped my card right at the table and I was on my way. On the front side of that, it's nice to know that when you order your order is in the system instantly with no need for your server to interact with a kiosk some number of minutes later, and being able to pay at the table without your debit or credit card leaving your sight is a significant improvement from a payment card security standpoint. It was a bit more efficient from a process standpoint too since there wasn't the usual "drop check off -> hand over card -> wait for credit card slip" process that might require three different trips out to your table by your server.

...I rather liked the ordering/payment tablet system in use. My server took my order with it and it went right into their system,

This seems to be catching on... I think I was at Fat Dog where they used the same procedure.

^

There are some places (none that I've seen in OKC) where you place your own order through a tablet on the table.

That makes even more sense.

Chili's and Olive Garden have Ziosk tablets on the tables that allow you to place your own order, as well as pay, right there.

Neat idea, and the ability to pay right there is very cool, though in practice I find them highly annoying during meal service because they take up too much table space when dining with a group.

This is from a place in California called Stacked.

One of the great advantages is they can change the menu very easily, as opposed to having to print them out... Big deal for restaurants that go with elaborate menu types.

http://restaurantfunds.com/blog/wp-content/plugins/RSSPoster_PRO/cache/47bf3_stacked1_t460.jpg

Gotta be honest, that looks really awkward to use, at least if it is fixed in place like I'm assuming it is. Does the person next to it end up having to order for everyone, or get reached over by the other people ordering? That's addressed a bit if you can pass it around the table, though at that point I'd guess you end up losing hardware over time as people walk out with it.

The kiosk ordering systems that I used while waiting tables back in college would have a software keyboard if you need to type in special instructions, I can't quite imagine how to provide that flexibility in a system where the end users might type who knows what into it.

I dunno, I just see a lot of downsides to fully pulling the server out of the equation.

As cheap as TV's are now (especially compared to tablets) you could make the entire tabletop the screen and divide it into sections depending on the number of diners.

I bet someone is already doing this.

TVs are cheap. However, tabletop-sized touchscreen panels... not so much. One of the big problems here, too, is you'd have to have a way to selectively disable the touchscreen, or else anything on the table would register as a touch. Maybe an overhead projector and a camera could be used for that - I've seen tech demos of similar systems that could even identify objects placed on the table and display contextual information about that object. But I could also see people complaining about the camera pointed at them at all times while they're dining...

Count me out. I want to give my order to a human being who can make recommendations, answer questions, and who is ultimately responsible to make sure that my order is delivered correctly. And I agree with David that having a whole table of people dealing with the gizmo sounds only slightly worse than being the single CUSTOMER personally tasked with entering your entire table's order. There are a few things that technology is going to be hard-pressed to replace correctly.

That said, I would not be necessarily opposed to touch screen ordering in a counter situation, and having used Ziosk many times to PAY at Abuelo's, I'm very comfortable with it being part of the settlement process.

We had a late lunch there today about 2:00. Even that late, probably about 1/3 of the tables were occupied. Also, there were still people coming in when we were leaving about 2:45.

Parking is easy. There's a lot adjacent, plus on-street parallel parking. It's a bright, cheery space inside.

The food was very, very good! I had the corned beef and hash, and my husband had the chicken and biscuit. Both were quite large portions, and the presentation looked great as well. I didn't think to snap a picture until we were almost finished. Oops. Not going to make people look at pictures of half-eaten food.

Our server was very friendly and attentive. Just right. We also liked the payment system, because in some restaurants, there's a really long lag between when they hand you the bill and when they return to collect your card. It was also nice that there was a tip percentage button right on the screen, so we didn't even have to calculate anything.

About the only thing that might be a negative--and I know this will probably change once they've been open for a month or so--is that it took about 20 minutes for our food to arrive. But it was worth the wait, for sure. We'll be back.

My husband said to write that his only negative is that we can't go there for dinner, as they close at 3:00. :)

C.T., your technique is known in cooking circles as basting, and experienced diner staff will know what you want when you ask for basted eggs.

Thanks, I'm meeting friends for breakfast next Monday and I will order "basted" eggs and see how it turns out.
C. T.

Several comments about lack of customers, but I drive by daily and would not know they had opened/were open if not for this site. No big sign, banner, etc. Perhaps they are working out some kinks first

Stopped in for breakfast this morning and the place was hopping... Two big parties were setup in the middle and the parking lot to the west of the building was full.

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I ordered the corned beef hash, over medium, with sour dough toast.

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My wife ordered the french toast.

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Both orders were pretty tasty and I really appreciated the hash is made in house and not from a can. Service was excellent too..... I do have two complaints though.

The first isn't against the restaurant but the self-entitled jackass that blocked us in our parking space instead of parking in the lot across the street or on 6th. We were able to make a 100 point turn to get out and hopefully didn't damage any of the landscaping doing so.

The second is.... well you may have noticed I said I ordered my hash with over medium eggs...

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Definitely not how an over medium egg I get anywhere else I order them looks but I'm going to give them some leeway because they were slammed, they have only been open for 3 days, and other than overcooking the egg... The food was great!

I went again this morning, and had the easy/medium convo with the server (a different one than the other day) and she said that the way they do it, over medium meant whites fully cooked, yolks fully runny. So I went with medium this time...and got mostly cooked yolks. :(

Still not enough to complain about. Everything else was once again very good. Eventually I will find the secret to ordering eggs there.

Completely different type of food, but i've had the same issue with different restaurants in town in regards to steak. Medium-rare is medium, etc. Once you figure out how the specific spot cooks it it is easy to order the same, but it would be nice to have consistency from place to place. Regardless, i've heard good things already and am looking forward to trying it out soon,

I went again this morning, and had the easy/medium convo with the server (a different one than the other day) and she said that the way they do it, over medium meant whites fully cooked, yolks fully runny. So I went with medium this time...and got mostly cooked yolks. :(

Unfortunately, the way an egg is built and treated before cooked makes it inherently difficult to deliver what we all seem to desire. The abundance of proteins in egg whites begin to coagulate at about 180 F while those in the yolk do so at about 163-165 F. Put on your thermodynamics hat for a minute and recognize that to achieve this, the white must essentially insulate the yolk from grill heat. Appropriate grill temp. and time are a razor thin affair, so experience with the condition of the eggs ( the yolks of fresher eggs sit atop the whites and are overall firmer, and larger eggs have comparatively more whites), understanding that, experience with the cook top and ability to manage simultaneous orders are paramount to delivering what is ordered.

It's probably too early to expect consistent results from this place right now. But when you do get what you expect at least tip a hat to the kitchen, if not tipping them specifically. A great diner cook is an unsung hero.

That said, while not my favorite preparation, Monday afternoons sunny side up eggs on my Croque Madame were a spectacular exemplar of the textbook definition of that style, and the eggs were humongous.

I'll cut them some slack for a few weeks and see if they remain consistent after that.

not hash in a can, what's the hash like, eh?

not a big fan of eggs, eggs, more eggs,

not hash in a can, what's the hash like, eh?

It's like real corned beef mixed with hash-browns, onions, and bell pepper... It's not a crispy hash although you probably could ask them to put a crust on it.... Most importantly... It was tasty.

Still not enough to complain about. Everything else was once again very good. Eventually I will find the secret to ordering eggs there.

Next time I will send mine back.... Send enough eggs back to the kitchen and they'll either learn to cook them correctly or hire a new cook..... I was already running behind schedule when I was there and the two big groups were really straining them or I would have sent them back yesterday.

^^^^^^
Yeah, hoping third time's the charm. It's pretty mild as far as startup jitters go. Everything else has been fine, including service. But you're right; doing eggs properly is pretty important for a breakfast diner. I will say something if the issue persists for the third time. It's only fair to them. I just hate sending food back.

^^^^^^
Yeah, hoping third time's the charm. It's pretty mild as far as startup jitters go. Everything else has been fine, including service. But you're right; doing eggs properly is pretty important for a breakfast diner. I will say something if the issue persists for the third time. It's only fair to them. I just hate sending food back.

I did send them a nice message, when I got to my office, letting them know I really enjoyed the service, and the food, and I would be back to try them again soon, but that my eggs were overcooked... Have not received anything back from them on it yet.

Holy heck...how in the world do you eat toast without egg yolk sopped up in it?

Gross! I want my food where nothing touches.

Gross! I want my food where nothing touches.

Bet you have a heck of a time trying to eat a sandwich!

Bet you have a heck of a time trying to eat a sandwich!

:lol2: :lol2: :lol2: :lol2: :lol2:

My lunch experience was good. Came for breakfast and was less enchanted. I shared my issues with the server and owner so I will withhold further public criticisms, allowing them time to address them. It's the first week.

Had the chicken fried steak this morning. Everything was delicious. I ordered over-medium eggs, and I got over-medium eggs lol.
I'll definitely be coming back!12708

So many posts that reinforce my belief that I never want to be an alpha tester for a restaurant, not even a beta tester, I'll just wait for everybody else to get disappointed in the first few months, then hopefully I'll walk in and get the stuff done right.

^^^^^^^^
I don't think anyone has been negative towards the place; in fact I think all of the reviews (my own included) have been very positive. If a place is in its first week and the worst thing said about it is that the eggs weren't cooked absolutely perfectly, then they are doing pretty well.

Besides, I have this issue with eggs in lots of well-established and reputable places. To some extent it is because of varying opinions about what constitutes easy vs medium. Which is ridiculous. Everyone should use the same standard.

^^^^^^^^
I don't think anyone has been negative towards the place; in fact I think all of the reviews (my own included) have been very positive. If a place is in its first week and the worst thing said about it is that the eggs weren't cooked absolutely perfectly, then they are doing pretty well.

Besides, I have this issue with eggs in lots of well-established and reputable places. To some extent it is because of varying opinions about what constitutes easy vs medium. Which is ridiculous. Everyone should use the same standard.

Oh, I know, I wasn't saying everybody said bad things, it's just that now I *never* go to places within a few months of opening because I've *always* regretted it in the past when I did, so now I just wait to let things settle down.

And yes, I agree that egg and steak standards should be just that, standard, but humans....

Gross! I want my food where nothing touches.

Never think about what may be going on in your throat or tummy at, or after, meal time then.

Some foods are made to not only touch, but rub up all over each other and shout the other's name while they be at it.

Went back for a second try this morning since I had to spend the day in the office. Arrived about 7:45 and they were already pretty busy. All the booths were full and only a couple of tables open. Bar was empty so I sat up there.

Ordered the chicken fry steak. eggs over-medium. hashbrowns, and sour dough toast, with coffee.

The chicken fried steak is off the freaking hook good! Lightly breaded and seasoned perfectly with a great cream gravy. I will give you one word of caution if you do not like your chicken fried steak the way I do with a little texture to it... This is tenderized cube steak and you will notice right away that it still has some chew to it. You will have to chew on each bite and you will need the knife provided to cut it. But trust me. There is no reason to get in a hurry to swallow each bite. You will want to chew, and savor, it as long as possible.

My eggs were probably a little closer to over easy than a lot of you might like but personally I would rather have them slightly undercooked, rather than overcooked, since I love a runny yolk, and it was closer to over medium than the over hard I was served the other day.

I was also served some grape jelly with my toast today. They were scooping it from a container so I don't know if it was house made, or not, but it went great with the sourdough toast..... Which brings me to the only negative of this visit. My coffee was never refilled and hot coffee would have put that jellied, sourdough, toast over the top.

Now I don't feel that the adjectives ignored, or forgotten, are the correct words for the misstep in service.... I think I was more, just, lost in the shuffle. As they were definitely slammed at this point and additional waitstaff was streaming in for relief.

When I left at about 8:20 there were about a dozen people sitting in the waiting area waiting to be seated and I passed several more walking in as I was headed to my car.

So there are still a few hiccups but they are aware of them and I'm positive they will get worked out and I'm also positive this place is going to knock it out of the park. If you are going for breakfast you are going to want to get there when they open or be prepared to wait for a table.

And one other piece of advice.... There is a huge parking lot on the south side of the building. Take advantage of it.

^

Really enjoy and appreciate your detailed restaurant reviews!

^

Really enjoy and appreciate your detailed restaurant reviews!

Thanks.... Maybe since Tim let EatAroundOKC, quite possibly one of, if not, the best local food review sites for any city, fade into obscurity... You should start a branch of OKCTalk for local food reviews and I could write for it.... I used to write for EatAroundOKC and I do eat other foods than BBQ.... lol .... Actually I've eaten so much outstanding BBQ in my travels that it's gotten really hard to eat mediocre BBQ at all anymore.

I miss eataroundokc.com as well. Pete, he's on to something. I wonder if that content even exists anywhere anymore. Maybe on wayback.org if no where else.

I think the jellies/jams must be house made. The other day I had an excellent blueberry jam with whole blueberries in it, which I forgot to mention.

Regarding coffee refills I experienced the same thing on one of my visits. I theorized at time that it was because most of the waitstaff probably didn't come from a diner background so might not yet understand the priority that diner customers usually place on coffee refills. In most established diners the coffee refills are usually offered to the point where they border on annoying, at which point you wave them off.

I miss eataroundokc.com as well. Pete, he's on to something. I wonder if that content even exists anywhere anymore. Maybe on wayback.org if no where else.

Wayback would be the only place.... The domain was bought as soon as it expired.

Tim was really doing a lot of good with that site and like I said it was probably the best, and most comprehensive, site dedicated to any city's food scene but unfortunately other priorities of life took it away from us.

I think the jellies/jams must be house made. The other day I had an excellent blueberry jam with whole blueberries in it, which I forgot to mention.

Oh wow.... That sounds right up my, blueberry loving, alley!

Wayback would be the only place.... The domain was bought as soon as it expired.

Tim was really doing a lot of good with that site and like I said it was probably the best, and most comprehensive, site dedicated to any city's food scene but unfortunately other priorities of life took it away from us.

I talked to him about partnering up some time ago but I really did respect what he was doing.

But 1) it takes an enormous amount of time and 2) there was really no money to be made.

Same could be said about this site but we have many more contributors and I'm dumb enough to keep doing it just out of passion.

I talked to him about partnering up some time ago but I really did respect what he was doing.

But 1) it takes an enormous amount of time and 2) there was really no money to be made.


Yep.... It is definitely all about passion... I've spent thousands of dollars on my project and other than getting an invite to the soft opening and some free burnt ends at Butcher BBQ, because they know me from the KCBS circuit, I've received no monetary compensation for what I do.

And I don't know all the circumstances behind what lead to Tim having to step away from EatAroundOKC and I do know he tried to revive it a couple of times near the end and I had a couple of reviews waiting in the queue that were never posted.... I know how life can get in the way of our passions because I came close to ending my project, and it has really slowed down, due to an extremely heavy work load and some marital issues..... The 2016 OKC Rib Tour almost didn't happen this year due to that and losing some judges due to scheduling conflicts and illness.

^

Yes, to really do things right, it takes a tremendous amount of time and continuous commitment.

And if you don't have the time to do it right, it's not worth doing at all IMO.

Everyone's work on EatAroundOkc was pretty great and most appreciated, but Andrew's Shady Restaurant series was genius! I still go to many of the places he dug out of obscurity.

Everyone's work on EatAroundOkc was pretty great and most appreciated, but Andrew's Shady Restaurant series was genius! I still go to many of the places he dug out of obscurity.

Andrew's Shady Restaurant reviews was what inspired me to start my blog..... If you've read my blog you may notice a similar writing style because I'm always trying to inject some humor into the story.

Tamales El Patio is a perfect example of a place I would never know about without Andrew and his shady adventures.... so let me use that and my love of a good tamale to segue us back to Sunnyside..... has anyone tried the pork tamal at Sunnyside yet?

Tried it again on Saturday morning after my run down at the river, the place was packed at around 8-ish. Would have had to wait for a table except for the bar having some open seats.

I imagine that my experience last week with it being nearly empty was just a combination of it being about 6 AM and from going in the day after opening.

Neighbors dogs woke me up at 5 AM this morning so I decided I might as well go have some breakfast.

Tried the biscuits and gravy and they are really good. The yolks in my over-medium eggs were perfect this morning. So I think they are getting most of the kinks worked out.

This will be on my list of places to try in a few weeks when I come down! I love all things breakfast.

went today and ordered breakfast for lunch... everything tasted great but my order arrived wrong and then its replacement arrived wrong. the order was taken correctly but somehow the kitchen didn't get it right... twice. they handled everything very professionally, so no worries there but there are definitely some communications problems that need to be ironed out. overall, though, this is a great place and i'll definitely be back. -M

Gave Sunnyside Diner a try this morning. Nice vibes, good attitude from waitress. Place was very clean. Service: B+, food quality A. There was a small mistake on our order but it was corrected fairly quickly with apology. Would I go back? Absolutely!!