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t
e
e
M “the merchant”
ADVERTISING SUPPLEMENT

Tim Veldhuizen admires craftsmanship. He is
a great believer in making things by hand.
By Tracy Hume
His pride in craftsmanship
shows in the attention to detail he
lavished on his most recent Greeley
restaurant venture, Moody’s American Grill. Moody’s, which opened
in November 2013, is located on the
corner of 8th Avenue and 9th Street
in Downtown Greeley.

tacos and lobster pot pie.
Veldhuizen is all about “the
pride of the craft.” That’s one reason
he’s enthusiastic about the brunch
buffet Moody’s will be offering on
Easter Day and again, three weeks
later, on Mother’s Day.

doing the same tacos you could get
at a Mexican restaurant down the
street, we are doing duck tacos and
lobster tacos. And we will do the
same with the food on the buffet. It
is a fairly traditional menu, but we
want to bring some new flavors to
make it a little more interesting,” he
said.
Moody’s
brunch
buffet will run from
10 a.m. to 3 p.m. on
Easter Sunday (April
20) and again on
Mother’s Day (May
11). The all-you-caneat menu will include
brunch staples such
as frittata (an egg
dish), bacon, sausage,
French toast with
fruit compote, honey-glazed ham, sliced
roast beef au jus,
chicken with green
chili sauce, poached
white fish, fresh fruit,
a salad bar, steamed
vegetables, Potatoes
O’Brien, and a dessert
bar.

Caption


Moody’s offers a warm, inviting
atmosphere for casual dining. Veldhuizen’s artistry shines through in
every aspect of Moody’s, from the
warm, inviting décor (he did most of
the woodwork himself); to the large,
intricate lighting fixture in the bar
(he designed and built it out of gas
pipes and Edison light bulbs); to the
“traditional with a twist” menu featuring unique items such as duck


“We try to bring new flavors to
old favorites that will be interesting
to people,” Veldhuizen said. “Everything we make is from scratch,” he
explained. “We don’t buy pre-prepared products. It’s chef-driven
food. You get more unique menu
items and better quality food that
way.

The brunch buffet
will also include bottomless mimosas which are “fresh
and light and very popular for a special breakfast on a holiday,” Veldhuizen said. He will also be serving
one of his long-standing specialties:
caramel/almond sticky buns. He
uses a special buttermilk biscuit
recipe that turns out buns that are
“gooey, sweet and yummy.”

“A great example of that is the
tacos we are doing. Rather than

The cost for the Easter brunch
is $19.95 per person for adults; $8.95

caption

for kids ages 6 through 12; and free
for kids age 5 and under. (Veldhuizen’s other restaurant, the Greeley
Chophouse, will also be offering
brunch on Easter and Mother’s Day,
but the menu items – as well as the
per person prices – will be more upscale, he said.)
Moody’s, which normally only
takes reservations for parties of 12
or larger, will be taking phone reservations for parties of all sizes for
the Easter Day and Mother’s Day
brunches, due to the amount of
business expected. Walk-in seating
will be available only in the bar area
and on the patio, weather permitting.
Veldhuizen is hoping that the
weather will cooperate and allow
seating on the patio. “It’s a great
corner to be on,” he said. “When
the weather is nice, it’s a great spot
to sit out and not only enjoy a meal,
but also to entertain yourself with
watching people,” he said.

To make an Easter or Mother’s
Day brunch reservation at Moody’s
American Grill, call (970) 515-5374.

For more information about advertising
in Meet The Merchant, call The Tribune
at 970-352-0211.


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