Mile High Cafe

This place is absolutely delicious! I am disappointment I didn't eat here when I first learned about it last year. I have eaten here twice within a month and had breakfast both times. The people I brought loved the food almost as much as I did. I like the portions because most restaurants give too much food, which I think is wasteful but I was able to finish my meal. The service is outstanding too! Depending on what time you go, you might have to wait because seating is limited. I went Sunday at 1130 at had to wait 15 min but I went on a weekday at 1 and had no wait. The place closes at 2, so hurry in for delicious meal! Also there is a bar upstairs I just learned about... Will need to check that out soon.

I will be back for sure.... Although this trip wasn't the first visit to the Mile High Cafe, it certainly will not be my last....

I ordered the steak and eggs, and holy smokes, it was DELICIOUS. Huge steak for the price and very, very, good.. I am  picky about my steaks being cooked properly, flavorful, tender, etc.... In fact, I rarely order steak at a restaurant because of it... They hit the nail on the head. I am certain that their BREAKFAST steak was better than any steak that I have ordered from any other restaurant in the High Desert..

The place feels a little less like a country kitchen, and a little more like an airport theme (surprised?) which is a very nice change for a breakfast/lunch place.... The dining room isn't huge so you could be waiting for a little while, but the food is most certainly worth the wait. During this last visit I noticed that they now have patio seating, but sitting outside in the summer heat may not be for you unless you arrive before the summer heat sets in..

The short: GO. You will not be disappointed.

OK, so last Saturday (6/22/13) several pilots from my EAA chapter flew from Las Vegas to Hesperia, CA, for the proverbial "$100 Omelet."  The optimistically named Mile High Café  (the airport is only 3400' MSL) turned out to be a fine experience.

Sure, it's on a rundown airport, but the new airport manager, Bill Jensen, is doing a fine job of sprucing the place up after many years of neglect at the hands of the previous "manager."

Sure it's in an older building, but who needs another glistening cookie cutter IHOP.  This place exudes history, and shows off some of its aviation heritage on the walls.

The place was getting busy when we arrived and were ushered into a side room where all of our group could sit around one long table.  By the time we left, the place was nearly packed to capacity.

HINT:  go early for the best seats along the window overlooking the parking ramp and runway.

The staff assisting owner/manager Michele Lyell did a fine job of handling our fifteen people (who arrived at staggered intervals in six different aircraft) who all ordered different things, and who all needed separate checks.  

No problem, said our server, Lisa, who handled the chaos with aplumb.

The water, coffee and soft drinks were kept topped off as our food was being prepared.  Food started arriving on heaping plates, and within 3-4 minutes all of us had everything we had ordered.  Many struggled to finish everything, and so there were a few Styrofoam boxes carted out of there.  

Their motto there is, "Where the food is piled high."  No lie, the portions are huge, and the "down home" cooking will take you back to Grandma's kitchen.

Give this place a try, but bring a big appetite when you do.  And if you fly in, don't top off those tanks or you'll have a forward CG problem all the way home.  

Blue skies,

Dean Herrington