Good food made your way I
T was a beautiful day on Grand Lake, a Friday after- noon full of promise. Unseasonably warm weather signaled that spring’s arrival was not far away. A popular gateway to the lake, the town of Ketchum was bustling with activity. Several motorcyclists buzzed through town, taking in fresh air and sunshine while they could, as did weekenders anxious to get a jump on some quality time away from the stuffy city. There’s nothing like 80 degrees to get people moving in
March.
Down east on Main Street, owner Julie Roberts was behind the counter at Grand Lake Burrito, taking orders on a couple of late lunch taco salads. Two cyclists had worked up an appetite on the ride up from the Strang area. While the sun shone bright outside, Julie’s smile was lighting up the inside of the restaurant. She chatted cheer- fully as she built the salads. It was as if her customers were old friends.
Julie is a people person in every sense of the word. Her warm personality is a key ingredient in the restaurant’s success. Relating well to people comes naturally to her. A product of Barstow, California, Julie gathered valuable food service experience working in restaurants as a teenager. Later in life, she directed a Christian daycare center and even owned a home-based daycare. Her education focused on child development. “I’ve always dealt with the public,” she said. “I think how you interact with people is very important. Your attitude, your demeanor, how you carry yourself—it’s the basis for everything.”
Julie relocated to northeast Oklahoma 24 years ago with stepmother Linda Hamill. She met husband John, a Ketchum grad. They were married, had children and moved around as his career evolved.
They started out in Norman while he finished a degree at the University of Oklahoma. After graduation, John’s work in the technology sector took them to Texas and then Delaware. Six years ago, they decided it was time to move back home.
Grand Lake Burrito opened its doors two years ago—
in May 2011. The idea, Julie said, was to bring something new and different to the area. The restaurant’s style is casual and unique. It could be likened to a made-your-way sandwich shop for Tex-Mex fare. 4
Northeast Connection Julie Roberts prepares a taco salad at Grand Lake Burrito.
“Time is limited and everyone is always in a hurry to get somewhere,” Julie said. “I always told my husband that if I opened a restaurant I wanted to offer something that was quick and convenient.”
Orders are filled quickly for burritos, tacos, taco salads, quesadillas, nachos, loaded baked potatoes, loaded home- made fries, chili or tostadas. There are a number of fresh toppings—hot and cold—from which to choose. Meat choices include ground beef, steak, chicken, pork and fish. There are beans—refried and black. Spanish rice,
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