queso, chili, grilled onions and bell peppers round out the list of hot toppings.
Dishes can be topped off with cold ingredients such as lettuce, tomato, onion, shredded cheese, sour cream, green peppers, jalapenos, olives, salsa, guacamole and pico de gallo.
In the mood for a burrito? Start your custom creation with a warm tortilla. There are two sizes—10-inch or 12-inch—and six flavors from which to choose. Go basic with flour or corn, or try one infused with tomato basil, cheddar jalapeno, chipotle or herb and garlic.
Grand Lake Burrito also offers several drink options. There is bottled water, or self- serve tea and soda.
A kids meal combo is avail- able for picky eaters. Youngsters can have a taco, chicken nuggets or cheese quesadilla and round out the combo with a fruit cup, dessert and juice.
Those who like to finish a meal with something sweet may want to try a brownie or a slice of Mexican wedding cake, a delicacy made with coconut milk and toasted coconut. Add a scoop of ice cream to either the wedding cake or brownie for only 99 cents more. Or, for something completely different, there’s the signature GLB “Twister” (or just “GLBT”), a dessert that combines a scoop of vanilla ice cream, drizzles of chocolate and honey, pow- dered sugar and a secret ingredient.
Dine in or carry-out at Grand Lake Burrito. There is ample space for inside dining if you have the time—the restaurant will seat 40, but
many prefer to get their food on the go.
Julie understands the challenges of owning a business in a small town that experiences a fluctuation in seasonal traffic.
“The locals get us through the winter,” she said. “With- out them, we wouldn’t be here. They’re very supportive.”
Stop in and see Julie and the gang at GLB today!
Added Julie: “There’s a big difference between summer and winter here. Everybody knows what it’s like. It’s not just us. Everyone faces the same challenge. We’re all just trying to make it until the slow season ends.” It’s nice to have plenty of reliable help when the busy season hits. Julie says she is blessed to be able to count on daughters Meranda and Virginia, husband John, sister Rondi and sister-in-law Kristi to assist at any given time with running the business. “They all step up and we do what we need to do,” said Julie.
Julie says good commu-
nication is key in helping her know what her customers want and what it is the restaurant is doing right. However, she is not opposed to trying something new. Grand Lake Burrito offered a breakfast menu at one time and hopes to resume that practice in the near future. You can still find a warm, delicious cinnamon roll on the menu from time to time.
“I’d like to think that we are always getting better at what we do here, in all aspects. But there is always room to improve. There is nothing wrong with learning
and changing. That process should be continual.” Added Julie: “We want our customers to see that we are putting everything we have into it and that we are always trying to exceed their expecta- tions.”
Hours for Grand Lake Burrito are Tuesday
through Thursday 11 a.m. to 3 p.m. and Friday and Saturday from 11 a.m. to 8 p.m. The restau- rant will extend its hours for the lake season. Beginning May 7, it will be open 11 a.m. to 8 p.m., Tuesday through Sunday. To place a large order or for more informa- tion, contact Grand Lake Burrito at 918-257-7114
or visit their facebook page at
www.facebook.com/ GrandLakeBurrito.
Stop by and visit with Julie and the gang at Grand Lake Burrito and find out what’s new at the lake. No need to ask about a daily special because, like Julie says with a smile, “our regular prices are already pretty special.”
April 2013 5
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