When Peter Verros told his parents at age 18 that he wanted go into the restaurant business, his mom cried.
She didn’t want him to follow in her and her husband’s footsteps because the industry is so demanding. Years later, Verros, the owner of Scottsdale’s Eggstasy, has no regrets.
“The first restaurant I did at 19 years old was similar to this,” says the Chicago native who fell in love with the Valley during a visit. “I’ve been doing fun, hip breakfast restaurants for 20 years and now everybody’s doing this. What you see, I had 20 years ago.”
Known for their crepes, Verros and the 3-year-old Eggstasy put a twist on traditional breakfasts with dishes like toasted coconut mango and papaya crepes with lime reduction ($9.95); lemon ricotta pancakes with blueberries and lemon curd ($9.95); and a barbacoa omelet with roasted sweet corn, hatch chiles, tomatoes, onion, sour cream and tomatillo sauce ($14.95).
A popular dish on the menu is the pumpkin cheesecake pancakes, something that didn’t immediately get the stamp of approval from his family.
“My father said, ‘This crap will never work,’” he says with a laugh. “I taught my father how to make them in case I’m busy. I noticed he would sneak some in and be eating it. Now it’s on our regular menu. The crepes are made from scratch. They’re phenomenal.
“We do traditional breakfasts, but we have a lot of specialty stuff that no one has,” he says. “Everything is made from scratch. Nothing is premade and everything is cooked to order.
Verros not only boasts fresh, made-from-scratch, made-to-order food, but fast service.
“We’re extremely busy but we get the food out quickly. We serve 1,000 people on the weekends and 90 percent to 95 percent of the meals are served in under 10 minutes.
“When we opened three years ago, it was from the get-go very busy. We typically look to start slow and market it through word of mouth. We wanted to build up and take care of every guest. We still do that, even though we’re busy.”
His family—namely his mother and sister—helps him. His father passed away in September.
“It’s a ma-and-pa business,” he says. “They love it and it’s fun because now they’re proud. “When my mother was crying, she thought she raised me wrong. She asked me why I could choose that industry. I said, ‘Why not? It’s nice.’
“I love what I do. It’s for the love of the game. It’s almost like I’m entertaining. We have this big open kitchen. It’s a big show. We’ve been called the ‘Cheesecake Factory of Breakfast’ because our menu is so big and creative. It’s difficult to keep and maintain such a big menu, but we can do it.”
Eggstasy, 6990 E. Shea Boulevard, Scottsdale, 480.500.5889, eggstasyaz.com.