{"id":44959,"date":"2026-10-06T17:50:10","date_gmt":"2026-10-06T17:50:10","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/44959\/"},"modified":"2026-10-06T17:50:10","modified_gmt":"2026-10-06T17:50:10","slug":"growing-breakfast-and-lunch-chain-plans-meridian-restaurants","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/44959\/","title":{"rendered":"Growing breakfast and lunch chain plans Meridian restaurants"},"content":{"rendered":"

An Arizona-based breakfast chain has big plans for the Treasure Valley.<\/p>\n

It all starts in Meridian early next year.<\/p>\n

Growing regional brand Over Easy will be one of the tenants at the 220-acre District at Ten Mile development, just off Interstate 84. It\u2019s slated to open sometime in 2027.<\/p>\n

But before that restaurant launches, the chain will make its Idaho debut at another spot: The Village at Meridian. Over Easy plans to take over the former Blaze Pizza space at 2206 N. Eagle Road, suite 140.<\/p>\n

That restaurant is on track to open in the first quarter of next year, Over Easy co-owner Ryan Field said.<\/p>\n

\"Over Over Easy\u2019s latest location opened in Sioux Falls, South Dakota, in late spring. To celebrate, the restaurant offered a promotion where kids ate free all weekend, and adults could buy a mimosa for a penny with the purchase of an entr\u00e9e. Over Easy\/Facebook <\/p>\n

The District at Ten Mile and Village at Meridian locations are the only Over Easy restaurants under development in the Boise area “as of now,\u201d he added, \u201cbut we\u2019re actively pursuing more locations in the valley.\u201d<\/p>\n

That type of expansion would put Over Easy on an Idaho path similar to Florida-based brunch brand First Watch, which has opened three Gem State locations in the past year \u2014 all in Meridian.<\/p>\n

Over Easy, which operates 19 restaurants in Arizona, unveiled its first out-of-state location this past spring in Sioux Falls, South Dakota.<\/p>\n

\u201cThe expansion represents another milestone for the Arizona-born brand, which has grown from a single neighborhood breakfast spot in Phoenix to one of the country\u2019s fastest-growing breakfast concepts,\u201d a press release said. \u201cKnown for its made-from-scratch breakfast, brunch and lunch menu, Over Easy has built a loyal following through signature dishes including Banana Nut French Toast, Chilaquiles, Golden Waffle Dogs and the Monte Cristo.\u201d<\/p>\n

Combining a welcoming, modern interior with appealing entrees and \u201cdaytime cocktails,\u201d Over Easy has created a brand with wide appeal. \u201cWhether you\u2019re craving a classic American breakfast, a boozy brunch, or a casual lunch, we\u2019ve got something for everyone to enjoy,\u201d its website promises.<\/p>\n

\u201cWe are incredibly proud to see Over Easy continue to grow beyond Arizona,\u201d COO Brian Terpay said in a prepared statement. \u201cThe response we\u2019ve received in Sioux Falls has been overwhelmingly positive and reinforces what we\u2019ve always believed \u2014 great food, genuine hospitality and a welcoming atmosphere resonate no matter where you are. As we look ahead to Boise and beyond, we\u2019re excited to introduce even more communities to the Over Easy experience.\u201d<\/p>\n

Over Easy has already racked up more than 100 Google reviews at the new Sioux Falls restaurant, earning a 4.5-out-of-5-star rating. \u201cThe atmosphere is inviting and cheerful, perfect for the morning,\u201d a recent 5-star review raved, calling the food \u201camazing.\u201d<\/p>\n

Breakfast news has been coming out of the oven steadily in the Treasure Valley lately. A new local destination, Bobby\u2019s Cafe, opened in late September at 6767 W. Fairview Ave. in Boise.<\/p>\n

\"\u201cOver \u201cOver Easy has earned national recognition from Food Network, Bon App\u00e9tit and Travel + Leisure, which named the concept among America\u2019s best breakfast destinations,\u201d according to a press release. @eatatovereasy\/Instagram <\/p>\n

This story was originally published October 6, 2026 at 10:29 AM.<\/p>\n

Related Stories from Idaho Statesman<\/p>\n

\"Profile<\/p>\n

Michael Deeds<\/p>\n

Idaho Statesman<\/p>\n

Michael Deeds is a long-serving entertainment reporter and opinion columnist at the Idaho Statesman, where he chronicles the Boise good life: restaurants, concerts, culture, cool stuff. He started as a summer intern after graduating from the University of Nebraska with a news-editorial journalism degree. Deeds\u2019 prior Statesman roles have included sportswriter, music critic and features editor. His other writing has ranged from freelancing album reviews for The Washington Post to bragging about Boise in that inflight magazine you left on the plane.\u00a0\n <\/p>\n","protected":false},"excerpt":{"rendered":"

An Arizona-based breakfast chain has big plans for the Treasure Valley. It all starts in Meridian early next year. Growing regional brand Over Easy will be one of the tenants at the 220-acre District at Ten Mile development, just off Interstate 84. It\u2019s slated to open sometime in 2027. But before that restaurant launches, the<\/p>\n","protected":false},"author":2,"featured_media":44960,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[5202,5200,5198,5201,5199],"class_list":["post-44959","post","type-post","status-publish","format-standard","has-post-thumbnail","category-idaho","tag-idaho","tag-idaho-dining","tag-idaho-food","tag-idaho-grocery-stores","tag-idaho-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117395234748840851","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/44959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=44959"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/44959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/44960"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=44959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=44959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=44959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}