NILES —When Jim Morris describes his new breakfast menu at Paris Soda Co., he refers to it as “breakfast with a little bit of a barbecue twist.”

For those who are not sure what that looks like, picture fluffy biscuits slathered in house made sausage gravy with fresh sage, paired with an omelet, bursting with fresh vegetables and cheese curds and complemented with a cup of hot coffee.

While Paris Soda Co. is known for its lunch and dinner favorites, Morris decided to expand the menu and his customers’ culinary palate, with the addition of breakfast menu. Starting last week, Morris began serving breakfast at 8 a.m. Thursday to Sunday, at his restaurant 220 E. Main St.

His menu, which ranges in price from $6 to $14, includes a host of flavorful options, such as eggs served with brisket, pastrami or sausage. A signature crabcake benedict and an omelet that bears the city’s namesake “Niles Ham,” featuring caramelized ham and Swiss cheese. Customers can also request “a breakfast” version of any of the restaurant’s sandwiches.

Morris said he has often had customers request that he do breakfast, but the timing was not right until he got connected with Niles High School culinary arts teacher Jayson Zoll.

Zoll spends his work days inspiring and teaching students how to cook for themselves. But when school let out this summer, Zoll felt a desire to create something outside of lesson plans.

“It’s nice to get back in the kitchen,” Zoll said. “I love the classroom, but it is nice to keep myself in check with what is going on in the food industry.”

Zoll, who is a graduate of the Culinary Institute of Michigan’s Baker College, said he saw an opportunity to do this by partnering with Morris. Together, they collaborated to form a specialty breakfast menu.

“I thought we would make a good team,” Zoll said. “We both have a love and passion for food and wanted to make a Niles as a community understand great food.”

The chefs wanted to create hearty dishes that could marry typical barbecue eats like smoked meats with breakfast foods, as seen in the egg dishes served up with brisket or pastrami. They said they also hoped to offer something a bit unique to customers. One example is the use of cheese curds in the omelet, which Morris said adds a different quality to the standard breakfast dish.

“We wanted to use cheese curds instead of regular sliced cheese,” Morris said. “It gives a whole different texture to it.”

Cheese curds will also be featured in a poutine-style omelet, where patrons can enjoy potatoes and cheese curds mixed into the dish.

Morris is not done expanding his menu yet. In the weeks to come, he hopes to be able to add other items to the menu, like chicken and waffles.

With breakfast on the menu, Morris said he hopes some residents will opt to eat out in their hometown, rather than crossing the state line to go to breakfast or brunch. 

So, whether residents are looking to fuel up before a busy day at work or spend a lazy weekend morning out, Morris and Zoll encouraged people to shop local and visit Paris Soda Co. for breakfast.

“Just try some stuff you have never had,” Morris said. “We have got great places, but many have similar menus.”