For all of you early risers out there in search of breakfast on the go, Miazga’s now offers homemade doughnuts and breakfast burritos for takeout only. Every Friday morning, beginning at 6:30 a.m., locals can choose between a meat or veggie burrito, or one of several homemade donut flavors, until they are gone.
I’ve been wanting to make doughnuts for about a year now. I did a trial run last Easter with paczkis, a polish holiday tradition, that a lot of people have called and asked about. I had the time during quarantine to practice.
Jennifer Miazga, chef and owner of Miazga’s
It’s been two weeks now since, Jennifer Miazga, chef and owner of Miazga’s, began arriving at the restaurant around 5 a.m. to bake fresh, homemade, doughnuts. That hour and a half, before opening, allows just enough time to fry, cool and decorate the donuts, so that customers can enjoy the freshest, still warm from the fryer, and crispy on the outside, kind of donut.
For $3 each or $29 a dozen, customers can choose from classics like, Boston cream, powdered sugar, cinnamon, glazed, jelly, and old fashioned cake donuts. Additional toppings include sprinkles, and dipped chocolate.
You have to let them cool after they come out of the fryer so that toppings don’t slide off.
Jennifer Miazga
If savory is more your speed first thing in the morning, for $10, choose between a meat or veggie burrito. The meat burrito comes filled with sautéed onions, green peppers, potatoes, refried beans, eggs, cheese and Miazga’s homemade brisket. The brisket is marinated with a house seasoning blend, and cooked low and slow for 12 to 14 hours. The veggie burrito is stuffed with fresh spinach, sautéed onions, green peppers, refried beans, potatoes, and cheese. All burritos are served with a side of salsa and sour cream.
A selection of homemade desserts are also available daily for lunch and dinner, like the classic canoli, and classic eclair, filled with custard and topped with chocolate, as well as, pie by the slice. Current seasonal pie flavors are apple, marionberry, and caramel apple.
Miazga’s also offers Thanksgiving pies to go. Choose from traditional apple pie, marionberry, pumpkin, and strawberry-rhubarb. Special requests are welcome, Miazga declares, “If I can do it, I’ll do it!”
So the next time you’re commuting to work, or headed to shred some early morning pow, grab a fresh donut or burrito on the way. Watch for fall and festive holiday colors, as well as, new flavors like strawberry and blueberry jelly filled donuts, along with retail ready coffee and orange juice to go.
Pre-orders for donuts and pies are available. Orders of two dozen donuts or more, please order three days in advance. Miazga’s is open 11:30 a.m. to 9 p.m. Tuesday – Saturday, closed on Sunday and Monday. Follow @miazgasjacksonhole on Instagram for updates and specials. Call (307) 733-2784 to place an order today.
There is really no place in town to get fresh doughnuts, or a good size burrito, with fresh ingredients, and homemade brisket. Maybe this can be another little thing that Miazga’s can be known for.
Jennifer Miazga
