OAK HARBOR — If you’ve been craving Spam for breakfast, Frank’s Place in this Navy town is where you need to be.
Owner Frank Pulu serves Spam — the canned meat invented during World War II — as a meat choice in his breakfasts along with chorizo or kielbasa sausage, and the more familiar ham, bacon or sausage links.
Pulu gets an extra 20 points on the rating scale for his creative menu titles, where breakfast combinations cover all branches of the military and most of the construction trades while including all our favorites — eggs, pancakes, French toast, hash browns, chicken fried steak, steak and eggs.
There’s also Uncle Sam’s Breakfast, which fills a plate with scrambled eggs over hash browns, topped with melted cheese, tomatoes, onions and green peppers ($7.95), and the Veteran’s Special, which includes two eggs, three pieces of bacon or Spam plus French toast, pancakes or hash browns ($6.55).
The lunch menu offers nine types of burgers ($7.65 each), and a variety of dips and melts, including — you guessed it — a Spam melt ($7.65).
Did you pay attention to the prices? My friend believes our recent Sunday breakfast total at Frank’s Place ($10.95) is an all-time low for us. We had the B-2 — A Belgian waffle with two eggs and two slices of bacon, and I added strawberries and whipped cream for $1 more. We polished off our breakfasts in record time, which always means they were good.
For those of you who aren’t fond of Spam, or like your restaurant decor to be in the latest subdued colors with an elegant ambiance, Frank’s Place probably isn’t for you.
The Sunday morning we visited, the customers were as noisy as the walls, which scream headlines and slogans from past wars. It’s definitely military inside and every inch of wall space is covered with photos of military aircraft and pilots, and assorted military bric-a-brac; camouflage colors serve as the floor design. It’s a little rowdy, but along with the boisterousness there was lots of laughter at numerous tables. It must be the Spam.
Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs.
Contact Anna Poole at features@heraldnet.com.
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