Dining Guide: Colby’s Grill
At Colby’s Grill, everything is made from scratch with fresh ingredients. “Nothing is frozen or kept,” says owner, Colby Mason. “Fried foods are hand-breaded and meat patties are hand-rolled, which really separates us from other restaurants now days.”
Burgers are one of the most popular items on the menu, most notably the Mushroom Swiss. It’s made with sautéed mushrooms and onions, melted cheese, mayonnaise, lettuce and tomato. The Cowboy ranks high with patrons too – made with barbecue sauce, bacon, cheese and fried onion strings.
If you’re more of a breakfast person, try the popular Meat Lover’s Omelet made with eggs, bacon, sausage, ham and cheese.
The restaurant recently added shakes and even offers Free Float Fridays with the purchase of a meal. Floats are just 99 cents any other day of the week. They have an array of soda options to create a delicious float and a wide variety of ingredients to add to your chocolate or vanilla shake.
Colby’s Grill is in the process of adding more menu items this summer, including breakfast burritos and more burger variety.
Although it’s taken some getting used to, Mason wakes up at 4:30 a.m. to start breakfast. “It’s not normal to wake up before the sun is up,” he joked. Although he has to endure some early mornings, he’s able to be home by 2:30 to spend time with his young son and daughter.
For Mason, one of the biggest rewards of owning his own restaurant is seeing people enjoy his food. “I’m surprised at how many people come in each day,” he says. “I enjoy getting to know people, seeing them all the time and getting acqua