Cafe 163 |

Cafe 163

Greek salad veggies, Kalamata olives, pepperoncini, salami, feta cheese and other accoutrements. | Cafe 163 | EAT Magazine Summer 2016
Dominique Taylor/Dominique Taylor Photography |

Breakfast: $6-$11.50
Salads: $9-$14
Lunch: $4-$15

A state-of-the-art café with classic breakfast, brunch and lunch
Signature dish
The Classic Eggs Benedict
kid friendly?
You bet! Lots of kid-friendly menu items, including pancakes

105 EDWARDS VILLAGE BLVD. #D101 | EDWARDS | 970.926.1163 | CAFE163.COM

Café 163 in Edwards feels just like Cheers. Most everybody there knows your name, knows your kids, knows how you like your eggs and if you’re the one who wants the skinny latte or the organic chai. There’s plenty of café-style cups of coffee at Café 163, too, and it’s unofficially known as the best in the valley.

That’s just the way co-managers Kate Rocklin and Roccío Sandoval and Chef Rory Rutty run the place — with a deft touch, featuring such straight-forward favorites as the breakfast burrito and huevos rancheros but also throwing in a new tea of the week for the tea-loving clientele and Rocklin’s own roster of bloody mary drinks made with specialty infused vodkas so popular on weekends.

For brunch, try one of three unique Benedicts, all served with café potatoes: The Classic, with your choice of ham, bacon or sausage, smothered in homemade Hollandaise sauce; the ham, spinach and tomato Benedict, like the Classic but a bit more gardenesque; and the avocado, spinach and tomato Benedict, like the two above but on the lighter side.

In fact, all of the Café 163’s sauces are made in-house, from the blueberry compote drizzled over the homemade Greek yogurt pancakes on a recent specials menu to the Cajun aioli on the shrimp Po’ Boy sandwich.

If you’re into soups and/or chilis, by the cup or by the bowl, check out the soup du jour, or go all-in for the pork or veggie green chile — a great complement, perhaps, to an upscale sandwich, wrap or pita, of which Café 163 has a prodigious list. There’s the classic cheesesteak, with caramelized onions and provolone; falafel on toasted pita, with cabbage, tomato, onion, feta and tahini sauce; and the 163 Reuben, with roasted corn beef, Swiss cheese, sauerkraut and thousand island dressing on toasted rye, just like your favorite deli back home.

Rather have a burger? The 163 Burger with your choice of cheese on a brioche bun is something to behold; or try the vegetarian version, the 163 Garden Burger.

While the food is inviting, it’s that personal attention to detail that keeps the regulars coming back. The friendly staff and tasteful service is punctuated by salmon-colored walls and sunlight streaming through the windows; and the outdoor patio is quiet and calm — perfect for lingering over lunch with an ol’ friend.

Word-of-mouth advertising brings folks in year-round, Rocklin says — that and the high number of vegetarian items and the capacity to make anything on the menu gluten-free.

Since 2010, Café 163 has been drawing crowds. The “163” is taken from the Edwards highway exit number, but don’t let the name of the upscale diner fool you — it’s all home-style, local fun.

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