One Year Later and The Over Bite is Blessed.

The Over Bite

133 E Center St.

Monticello, UT, 84535

Phone: (435) 485-0550

Hours of Operation:  Monday thru Saturday, 7am – 8pm; Closed Sunday

Website: https://www.facebook.com/people/The-Over-Bite/100094723847945/

“This business is a blessing as, it not only kept the family together, but helped us get closer.  Not only that, we became closer to the residents, and feel welcomed by, and part of, the community.” – Patrick and Shylowe Chadd, owners of The Over Bite.

 

July 15, 2026 was the one-year anniversary for The Over Bite, and much was learned by the Chadd family.  “We’ve been, and still are, running this business by the seat of our pants”, says Shylowe, but the pros far outweigh the cons.  Developing a deep connection with the community was a huge advantage as they were able to learn how to accommodate their customers.  Winter was the con as the lack of folks venturing out, or traveling through, diminished, but the shop managed to stay open and still make sales.

Likes and dislikes taught them what worked on the menu, and what didn’t.  For example, I don’t like tomatoes on my favorite sandwich, Comb Ridge Club, but employee Kellan loves the Red Rock Gobbler with extra sprouts.  In other words, the customers are going to get what they want, how they like it, and always with a smile. 

 

The most popular sandwiches?  It varies daily, just as they think they’ve figured it out, the customers surprise them by trying something different; that’s a good thing! This opened up the option of dropping non-requested items, and introducing new ones that have become very popular instead.  The Dependable, a breakfast sandwich named after Dependable Auto due to the owners sending many a customer down to The Over Bite.  Now that’s a perfect example of one business supporting another business, and vice versa. 

 

Newest signature sandwich is The Over Bite, the classic Reuben with a very tasty twist, the dressing.  Instead of the typical sweet 1000 Island dressing, it’s a combination of horseradish sauce, mustard and mayonnaise.  This is there #1 best seller, so I had to try it, and was floored; this is a sandwich that needs to be savored, not scarfed down.  Oh, kudos to Eli Chadd, who made my sandwich while mom and dad supervised…great job!  Anyway, after each bite, chewing, tasting how the meat, cheese, sauerkraut interacted with the sauce; oh, it was definitely not a sandwich to be eaten quickly.  Which, of course, cost me half a sandwich as hubby snagged the other half while I was lollygagging.

 

Good news came to the Chadds when San Juan County Economic Development awarded them a business grant.  They were able to finally buy a steam oven which was needed to make perfect sour dough bread.  The oven can bake 18 loaves per batch, so they can keep it in stock.  Instead of creating other types of breads (white, wheat), their focus is on sour dough, and infusing with ingredients such as cinnamon, raisins, or blueberries enhance the variety in stock.

Besides their popular menu items, they have dips to go with the sour dough bread, brownies, cookies, and cheesecake for Valentine’s was a huge seller.  Experimenting with gluten free products has been positive so far; those with celiac disease have been very happy with the products purchased.

Of course, smoothies, sodas (they can be dirty if desired), hot drinks and cold drinks are available, but most folks love their coffee.  Real coffee, caffeinated, hot, cold, latted or blended.

But wait, don’t be discourage if coffee is not your thing; newest item available is called Pero, and it is becoming a best seller.  Pero is a 100% natural, caffeine-free roasted grain beverage made from barley, malted barley, chicory, and rye. Designed to mimic the roasted taste and aroma of coffee, it contains no stimulants or artificial ingredients. Because of its low acidity, it is a popular alternative for those looking to avoid caffeine or acid reflux.  While some like it hot, served cold is the #1 way it’s being ordered by customers avoiding coffee and caffeine.

 

The Over Bite interior can accommodate up to 49 people.  Therefore, clubs, groups, family gatherings are welcome.  For huge sports events, there is a large screen television; grab a meal and cheer on your favorite team. Outdoor seating has been installed, so dining outside, in pleasant weather, is a plus.  Catering is a Yes!  Whether you want to use the restaurant, or have them come to you, chat with the Chadds and you will get the best of the best they have to offer.  The products they use are sourced locally, or via the Sysco Food Service which is widely used by the restaurant industry.

 

Congratulation to the Chadds, and The Over Bite, for a year full of blessings, camaraderie with the Monticello community, and offering good food and drink to anyone stopping by.  Except now I don’t know which is my favorite any longer, Comb Ridge Club or The Over Bite sandwich…. how do I choose!?!

Mary Cokenour

 

 

 

 

 

 

Ja-Roen Thai & Sushi is Ever Expanding.

Ja-Roen Thai & Sushi

380 South Main

Monticello, UT, 84535

Telephone: 435-587-4000

Website:  https://www.facebook.com/jaroenthairest

"I'm done hidin', now I'm shinin'.

Like I'm born to be.

We dreaming hard, we came so far,

Now I believe.

We're going up, up, up, it's our moment.

You know together we're glowing.

Gonna be, gonna be golden."

“Golden”, sung by Huntrix in K-Pop Demon Hunters.

…and golden they are, that is owners, Waen and Robert Roll, their niece Sarita Palm, and all the hardworking staff of Ja-Roen Thai & Sushi.  Another business that refuses to sit comfortably on its laurels, but ever expanding with higher goals.

 

Ja-Roen Staff: Kung, Shogun, Nui and Sarita Palm

2026 saw the opening of two new restaurants, one in Midvale, Utah, and the other at the Berlin Farmers’ Market in Berlin, New Jersey. Oh, and not to forget, recently Sarita Palm married a good, hard-working man, Luke Lessner, owner of Mountain Feller Tree Service & Sawmill.  His talents, in wielding a mighty sledgehammer, have helped with the construction, and we can personally attest to his excellent work in the landscaping field.  But back to Ja-Roen…

 

Sushi Bar with Fresh Seafood on Display

Shogun shows off the Black Dragon Roll.

Back on October 29, 2025, I wrote about sushi chef, Dos, and my first lesson in sushi making.  I was going to have another lesson, this one on creating the popular Black Dragon Roll, but it was not to be.  Unfortunately, Dos and his wife felt compelled to travel to another location, so sushi was, temporarily, unavailable, as was my favorite Japanese dishes.  Ah, but that has recently changed with the hiring of sushi chef, Shogun, a master of the art for twenty-one years.  She has worked, in Germany and Thailand, for 5-star restaurants, and her credentials include mastering Thai and Sicilian, yes, that island at the tip of the Italian boot.  She allowed me to photograph and interview her while she created a Black Dragon Roll and a Natural Bridges Roll for hubby and myself.  She has an infectious smile, and is an absolute darling!

 

Natural Bridges Roll

Black Dragon Roll

 

Sushi Menu

 

Japanese Menu

 

 

 

 

 

 

Another newcomer to the staff is Nui, who has twenty years of experience in Thai cuisine, and am looking forward to what creations he comes up with.

 

 

Alright all you K-Pop Demon Hunters fans, and yes, we LOVE this movie, Ja-Roen now has the perfect foods for you to enjoy as you watch the movie.  Ja-Roen Thai & Korean BBQ Food Truck made its debut on Friday, June 26^th, and it was a hit! Sarita Palm, along with staff member, Kung, were taking orders, and getting them out as fast as two demon hunters could sling their tools.  This is NOT fast food, but great food done right!  I arrived around 6pm to stand in line, and the line only got longer behind me.  

Service with a Smile

 

 

 

 

 

 

 

 

Kung and Palm Demonizing Those Fries.

We tried the K-Pop Fries which are shoe-string fries covered in cheese, spicy mayo, sriracha, green onions and your choice of spicy beef, spicy pork or bulgogi chicken (refer back to my article of January 22, 2025 to learn more about Korean cuisine).  I have to admit they were a bit on the too spicy side for me, but Roy was a different story the way he wolfed them down. 

The K-Philly is not your usual Philly cheesesteak which comes, again, with choice of beef, pork or chicken covered in a variety of stir-fried vegetables, spicy mayo, sriracha and green onions on a toasted roll.  This sandwich is intense!

Nambi pambi, little old me stuck with the Kor-Crispy Puffs, all white meat chicken nuggets with a deep fried, crispy coating, and I enjoyed them with the House Korean dipping sauce.

Oh, but that’s just a sampling of their menu, there is the “Build Your Own Thai Curry Bowl”, appetizers, desserts, drinks (love the Thai Iced Coffee, so refreshing), and several more Korean BBQ selections.

 

 

 

 

 

 

The Food Truck is located on Hwy. 491, in the parking lot across from The Over Bite.  It will be there every Friday and Saturday, from 4pm-8pm, unless they are attending an event.  So far, they are scheduled to be with other vendors at Monticello’s Pioneer Day Weekend, and San Juan County Fair’s “Down n’ Dirty Mud Bog”.  So, who knows, they may be traveling to an event near your area soon.

Mary Cokenour 

 

 

 

 

 

Breakfast at The Lunch Box is a Must.

The Lunch Box

330 US – 491

Dove Creek, CO., 81324

Phone: 970-512-0309

Hours of Operation: Mon – Sat, 8am to 8pm; Sun, 10am to 4pm

 

Breakfast time, not in any real hurry, socializing is a simple given, over great meals at affordably reasonable prices, then you know I’m writing about The Lunch Box in Dove Creek, Colorado.  Hubby and I recently had breakfast there, again, and spent a little over one hour enjoying the communal atmosphere, socializing with locals, talking with owner, Joshua, and most of all, enjoying those good eats. 

Joshua Robinson, grandson of Shelly King who began teaching Joshua, at six years old, the food industry, repurchased the old restaurant in 2023, and has accomplished the ultimate goal.Whether you’re reading reviews on Facebook, Yelp, Tripadvisor or Google, this restaurant has the highest rating on all of them with raves about breakfast, lunch and dinner.

He is not an owner that sits on his laurels, satisfied with past achievements and doesn’t bother to make efforts to improve or achieve more.  Oh no, this man is one of the hardest working business owners around, and he is highly respected and well liked.  It is not unusual to see him greeting customers with the biggest smile, and with regulars, he knows not just their names, but what beverages they like to start off with.  He also acts as waitstaff, cooks when necessary, and makes sure to personally instruct each staff member in their position, especially the kitchen staff.

But enough about Joshua, and more about the wonderful dishes offered on the breakfast menu.

Once in a while, steak and eggs has appeared, as a special, but is now a permanent dish.  A 6-ounce sirloin steak served with 2 eggs and home fries, yes, home fries!  The steak is lean, tender and juicy after being grilled to a perfect medium (well done is blasphemy!), the eggs the style you desire, and the home fried are small cuts of potatoes fried up with diced green bell peppers and onion.  Sorry, hash brown lovers, they have their place with a few dishes, but not with steak.

 

 

 

My overall favorite is the Pancake Breakfast featuring 2 eggs, bacon, ham or sausage, home fries and 2 pancakes.  The pancakes take up the entire center of a dinner sized plate, golden brown, light, fluffy, served with butter and syrup.  There is an option of wild blueberries added to the pancakes if you’re feeling fruity in the morning. Eggs are style desired and I always order the crispy, smoky bacon which, to be truthful, really need to ordered as a side as well.  This breakfast is for anyone with a huge appetite, but I always take half home to eat as my dinner that night.  Microwave for 90 seconds, and the scrambled eggs are still soft, the homes fries the perfect texture, and the pancakes just as fluffy and yummy as they were in the morning.

 

 

 

So, speaking of favorites, several dishes are ordered time and time again.  Huevos rancheros which is smothered in the housemade pork green chili; my fave, the Pancake Breakfast; the 1 and ½ pound Breakfast Burrito, and the Breakfast Sandwich featuring housemade Hatch chile mayonnaise, Hatch chiles, and cheese.  There is simple one or two egg breakfasts for those with smaller appetites, or need something fast due to being on the go-go-go.

 

 

Breakfast is served Monday thru Saturday, 8am to 10:30am, and Sunday, 9am to 10:30am.  However, it’s not unusual for Joshua to let someone inside earlier and cook them up a great breakfast as they’re "up and at 'em" before 8am.  The least busy days are Wednesday and Thursday, the very busiest Friday, Saturday and Sunday; but it can be unpredictable, especially in the summer months with tourists traveling through.

Oh dear, did you get up late, or arrive in Dove Creek past the breakfast hours, do not despair!   The lunch fare at The Lunch Box will definitely fulfill the hunger pains in your belly.  The most popular item is the burgers which sell an average of 140 per day!  Sometimes a new burger is invented, and a naming contest is held for bragging rights and gift certificate.  However, the main focus here is on breakfast, so you’ll just have to take my word, and those of hundreds of reviews that lunch, or dinner, is a must as well.

Mary Cokenour 

 

 

 

 

 

 

Sushi, That’s How We Roll.

Ja-Roen's Sushi Area.

 "You know, the kind with seaweed wrapping

I can never seem to get enough,

So get your hands off my sushi man

  Roll it up!

Got chopsticks to hold it up

Dip it in wasabi if you're bold enough

Cuz I love, I love sushi"

The Sushi Song

Song by Romeo Eats and Walk off the Earth ‧ 2021

 

When we hear the term “sushi”, automatically we think of Japan, raw fish, sticky rice, soy sauce, pickled ginger and wasabi.  Well, in the Cokenour household, we do, and when we have a craving for it, it’s to Ja-Roen Thai & Sushi, here in Monticello, that we run to.  But there is more to sushi than the simple items I just mentioned.

While Japan comes to mind immediately, the origin of sushi, or the art of preserving fish in fermented rice, began in the Mekong River region.  “Narezushi” spread to other countries that the river flowed through; China, Myanmar, Laos, Thailand, Cambodia, and Vietnam before reaching Japan by the 8^th century.  The more evolved presentations, that we see in today’s restaurants, developed during the Edo Period (16^th to 19^th centuries).  As England and America began to explore Japan, the cuisine of this mysterious new country was also investigated thoroughly.

Quick, when you hear the word sushi, what do you immediately imagine?  There are many types of sushi, and not all come in a rolled form.

Traditional Sushi Types:

Nigiri: A small oblong of hand-pressed rice topped with a slice of raw fish or other seafood.

Maki (or Makizushi): Sushi rice and fillings rolled in seaweed (nori) and sliced into rounds.

Sashimi: While often served with sushi, it is not technically sushi as it is just thinly sliced raw fish or meat with no rice.

Temaki: A cone-shaped roll with seaweed filled with rice and other ingredients.

Chirashi: A bowl of seasoned rice topped with a variety of scattered ingredients, often including fish and vegetables.

Uramaki: A type of maki roll where the rice is on the outside of the seaweed.

Inarizushi: Sushi rice in a seasoned, deep-fried tofu pouch.

Oshizushi: A type of pressed sushi made by pressing the ingredients into a mold, creating a rectangular block of sushi.

Gunkan: A type of nigiri with a band of seaweed wrapped around the rice to form a cup, which is then filled with soft, loose, or finely chopped ingredients like sea urchin or fish roe.

Temari: A small, ball-shaped sushi that is often made for special occasions.

Is sushi healthy?  Yes and no, and it all depends on, not just any illness you may have, like diabetes or gastrointestinal issues, but also the quality of the ingredients used.

Ah, the rice, it’s a main component when creating sushi, but can any type of rice be used? 

The best rice for sushi is short-grain Japanese (or "japonica") white rice due to its high starch content which makes it sticky enough to be molded into the correct shape.  If short grain is unavailable, medium grain can be used in a pinch, but using long grain rice ensures a total failure.

Master Sushi Chef Dos, and his wife, Fon.

 

Recently, I was honored to be able to take a sushi making lesson with Ja-Roen’s master chef, Dos.  He has been creating his masterpieces for 24 years, and can be seen working alongside his wife, Fon.  Palm, Ja-Roen’s most excellent manager, assisted with my lesson; hey, put a sharp knife in my hand and who knows where it will fly off to!  My hubby, Roy, chose the roll that I would be creating…The Spider Roll.  This is a soft-shelled crab (shipped in from Thailand), done up tempura style, slices of avocado and English style cucumber (less moisture, so holds its shape when cut).  Toppings over the roll are unagi sauce (aka eel sauce) and mayo; along with flying fish roe (bright orange-red color).

Hair tied back, gloves on (a dab of mayo rubbed on them keeps the rice from sticking to the gloves), makisu (the sushi mat) down, and a square of nori (seaweed sheet) on top.  Most important step begins with measuring the rice, 130 grams (approx. 2/3 cup), and using a food scale will get the perfect measurement.  It is placed on the center of the nori and stretched out to the left and right edges; half the rice is then spread upwards, till about a half inch from the edge, and a couple of bits of rice are mashed to the edge to create a type of “glue”.  The other half of the rice is spread downwards, again, about a half inch from the edge.  The rice should be spread that none of the nori is visible underneath without mashing the rice.  The crab, which was cut in half lengthwise, is placed in the center, and the legs should stick outside the end of the nori.  Two slices each, of avocado and cucumber, end to end, on top of the crab.

 

Soft Shell Crab

Spreading the rice.

Add Avocado and Cucumber Slices.

Now the scariest parts of all, for me at least, was the rolling and knife cuts.  Dos had already demonstrated each step, and I paid attention like a deer caught in headlights.  When it comes to the rolling, the trickiest part is making sure to do it evenly, and not put too much pressure.  Once rolled, then comes the knife cuts, and while I have very good knife skills, I am no master!  Estimate, as close as possible, the center of the roll, place knife down, begin to cut downward (not too much pressure!), then a sort of see-saw motion quickly.  Now there are two halves; with one half, cut off one section, about a half inch; then cut the remainder of the roll in half, and cut those two halves in half.  Repeat with second half of the original roll, and now there are ten sections, hopefully all evenly cut.  Being a nervous nelly, and being scared I would squash the roll, I sometimes did not cut the nori all the way through. 

Apply Even Pressure.

 

Begin Rolling.

 

Ready to be Cut.

Lining up the pieces next to each other, the mat is used to “repress” them into the proper shape before plating.  That was fun, making the pieces stand or lean prettily, decorating with the sauces and roe, but the best part of all was…the eating!!!

 

 

 

 

 

 

Cut Roll in Half.

Cut 1st Piece off 1st Half.

Cut Pieces Evenly as Possible.

Plating. 

Now for the condiments and sauces.

Begin Plating.

 

 

 

 

 

 

 

 

 

Pickled Ginger and Wasabi in one corner.

 

Unagi Sauce and Mayo.

Sprinkle on Flying Fish Roe.

 

My Spider Roll (front view)

 

My Spider Roll (back view)

 

All in all, what I thought would be a scarily difficult food creation ended up being much easier, and definitely less terrifying, than I thought it would be.  Chef Dos and Palm were very patient, and most excellent instructors.  It made me feel so much more confident to hear Chef Dos say, that, for a first time, I didn’t do too badly.  Oh, the spider roll…this was the most delicious one ever, especially since I had made it.

In the mood for sushi, after reading this; Ja-Roen Thai & Sushi (380 S Main St, Monticello, UT 84535; (435) 587-4000) are open Mon-Wed: 11am-3pm, 4pm-9:30pm, and Thurs-Sat: 11am-9:30pm.  Last seating is at 9pm.

Cucumber Roll pairs nicely with Spider Roll.

 

 

 

 

Cucumber Roll

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

Also, Ja-Roen has extended their drink menus (see photos below) and locals get a 5% discount!

Coffees, Tea, Juice, Water.

Boba(Bubble) Tea, Soft Drinks, Non-Alcoholic Beer.

 

 

When it comes to excellent service, atmosphere and Thai/Japanese cuisines; you MUST check out Ja-Roen Thai & Sushi.

Mary Cokenour