Among the infamous round-abouts that welcome guests into small town Kansas, a new dining experience has opened, hoping to provide more than just a meal, but an experience. Managing partners Gary Weatherbee and Chuck Comeau held a soft opening for Breaks Eatery & Bar this week, allowing invited guests to explore breakfast through their modern approach. A patio, breakfast bar and menu feature classics as well as new tastes in dishes including their favorite, the Dutch Baby. Weatherbee and Comeau helped usher out the era of Whiskey Creek, a staple in Hays, while welcoming in a fresh and exciting take on the first meal of the day.

While Whiskey Creek had seen a good number of years, the pair shared that it had run its course.

“For our community, the community grew tired of it. 18 years is a long time for a concept to remain viable,” Gary Weatherbee said. “We’d like to think that this would have the type of longevity to exceed Whiskey Creek, but we will have to evolve along with what the public would like to see.”

The bones of the business, however, had great potential. For the last three years, Comeau and Weatherbee spent their time observing the food industry in reference to the Hays community, finally landing on a business they felt would provide Hays with something fresh that could stand the test of time.

Breaks came as a result of Weatherbee and Comeau assessing the needs of the Hays community. Over the last year, patrons have been given new experiences in international cuisine, the duo concluding that the new restaurant would best serve the community as a breakfast stop.

“The idea of breakfast kind of took over. We weren’t really feeling it until we began talking breakfast,” Weatherbee said, noting that the pair took inspiration from modern chains like Jimmy’s Egg and First Watch. “What is the rest of the world gravitating towards? The one thing I didn’t give a lot of thought to was how vibrant a bar could be in a breakfast and lunch environment. It never dawned on me that many people were willing or anxious to have an alcoholic beverage in the morning, but they do.”

The result of their time together has left the interior of Whiskey Creek nearly unrecognizable. With white walls, windows to provide light and an open floor space, Breaks seats roughly 190, the outdoor patio seating 48.

“In this case, it’s like any business. It’s about the product you provide, the service you give them and the environment you create. People want more out of dining than just food, they want an experience, so we tried to create something here that was different from Hays,” Comeau said.

Weatherbee credits the vision to Comeau, the creative force driving the modern design of Breaks.

Comeau and Weatherbee came together to create Breaks, their first collaboration, despite having worked on projects together in the past. Through separate companies, Weatherbee the President of Commercial Builders and Comeau an entrepreneur in interior design, both helped in creating the space for Gella’s LB + Brewing Company.

Along with an array of dining options, the pair have collaborated with Sommelier Kevin Mouhot of Westport Cafe in Kansas City, Missouri, curating a wine selection that gives a high end feel without breaking the bank. The duo also looked for local connections when creating their coffee selections, citing Blacksmith Roastery of Lindsborg as their primary espresso source. Other local connections include 4B Farms in Grinnell for lettuces and herbs; Brant’s Meat Market of Plainville and Lucas for ground beef; Stone House Spirit and Cigar in hays for wines, champagnes and spirits; and Fanestil Meats of Emporia for bacon.

A self-proclaimed foodie, Comeau shared that the menu is inspired heavily by breakfast classics, reinventing each item with their own spin.

In making the transition from Whiskey Creek to Breaks, Weatherbee added that they were able to keep on a good number of kitchen staff who helped with reinventing classic breakfast dishes.

“It’s been good, I think they like how this has evolved, they had a say in how this developed. They got to sample and prepare these foods, able to provide their own critique and suggestions. The result is incredible,” Weatherbee said.

In deciding what they would call their new destination, the pair chose something that would represent the atmosphere they aimed to create.

“Time you set aside in the day for rest and eat,” Comeau said. “That time you set aside for yourself to be able to relax and regroup.”

From the design to the name, Comeau and Weatherbee were intentional in their vision, creating a space for the Hays patron to pull off the road and take time for themselves. Whether it’s a craving for sweet or savory, guests can enjoy a dish they know and love- in a classic plate of biscuits and gravy- or expand their horizons on the sweeter side, opting for a crepe-style blueberry and lemon curd known as the Dutch Baby.

“It’s been a definite transformation,” Comeau said. “As we landed on breakfast, it was just like everything was meant to be,” Weatherbee added.

Breaks Eatery & Bar officially opens Monday morning, located at 3203 Vine Street, operating from 6-2:30. Catering will be offered on a limited basis, as their schedule allows, and private events may be hosted in the dining room after 2:30. While there are plans to renovate the former event space in the back of the building, the current focus is on providing a top-notch dining experience in the front.