My idea of heaven is waking-up to someone else’s eggbake.
Such was the case during our weekend stay at The Lodge On Lake Detroit.
Our room’s balcony overlooked the grassy lawn and clear waters of Lake Detroit. On our first evening, we giggled as adults polka’d around a campfire on the beach. During the day, friends gossiped over beer while children built sandcastles.
The lodge was immaculately clean and it’s vibe was tranquil. Obviously, not a prime choice for rowdy party-goers. We unwound and enjoyed the complimentary wi-fi and watermelon water from the lobby. Jake swam in the indoor pool while I sat on a beach chair and daydreamed.
My favorite part of our stay was slicing off wedges of the lodge’s eggbake featured at the complimentary breakfast. This eggbake was no ordinary eggbake. In fact, it may even be better than your mother’s.
Each morning, the staff gingerly replaced small pans of eggbake made with vegetables, meat, gooey cheese, and fluffy cubes of bread. On the first morning, I found fresh broccoli, and on the second, rosemary. While some gravitated toward “make-your-own waffles” or the strange, automated pancake machine, I lined-up for eggbake, dousing it with a selection of hot sauces.
The Lodge also provided three varieties of hot coffee, plus flavored syrups. Definitely my thing, not Jake’s.
A small bar in the lobby opens at five p.m. and serves bottles of craft beer, wine, cocktails, and a selection of treats such as $3 cheese plates and flat breads.
Overall, we have no complaints about The Lodge. The staff members were lovely and we returned to Fargo breathing a little easier.
Before we left for Detroit Lakes, we had asked friends and coworkers for dining recommendations. Nearly everyone pointed us towards Zorbaz. So, on Friday evening we made the obligatory stop at Zorbaz for our first meal in Detroit Lakes. We easily located the illuminated “Z” and sat on the patio beneath a neon palm tree.
I don’t often crave Americanized-Mexican food, but was surprised at how much I enjoyed Zorbaz’s chicken enchiladas.
The chicken was plentiful and moist and the enchilada sauce packed more flavor than I’ve typically tasted. My guess is that the sauce is homemade, as I noticed rough cuts of fresh vegetables. I appreciated the plentiful garnishes of jalapeno and fresh, red onion.
The wristbands were annoying, the atmosphere was fun, and Jake was happy with the surprisingly large tap beer list. Portion sizes were large considering the prices. My enchilada plate, alone, contained enough food for three, Jeni-sized meals.
We felt the food was tasty, though nothing earth-shattering. With its relaxed atmosphere and proximity to the main beach, I can see why families look forward to making summer pilgrimages to Zorbaz.
Sidenote: I once dated a man from Philadelphia. He asked me why everyone in Minnesota called pizza, “za.” I had no idea what he was talking about. I believe I had my first encounter with “za” at Zorbaz. When you “za,” do you know?