Esquire calls Runcible Spoon one of best spots in country for breakfast

Though it sits no more than two blocks away from campus, the Runcible Spoon restaurant remains a mystery to many students while continuing to garner national attention.

Esquire magazine recently listed Runcible Spoon as serving the best breakfast in Indiana, just adding to several other mentions from national publications.

Runcible Spoon has been mentioned in O: The Oprah Magazine and also by the Travel Channel as having one of the world’s best bathrooms, co-owner Regen O’Neill said.

O’Neill said that she and her husband Matt O’Neill purchased Runcible Spoon in 2001 because it was “one of our favorite places in Bloomington.”

A residential building houses the restaurant, which is on Sixth Street.

The Spoon’s walls are painted in various hues, adorned with art and covered by tall bookshelves. Many of the items that add to the cozy atmosphere are the O’Neills’ personal belongings.

That atmosphere has both positive and negative effects on the business.

Regen said the owners don’t advertise the restaurant much, and being in an actual home can cause business to be slow. But, Regen said that she really enjoys the “chill out” atmosphere.

“It’s a place that you stumble across and find,” she said. “It becomes a cherished favorite.”

Matt O’Neill, a Dublin-native, moved to Indiana in 1986. He started working in kitchens at 13 and apprenticed with chefs throughout Europe.

During his career, Regen said he has had the chance to cook for the likes of Luciano Pavarotti, The Who and Steve McQueen.

Regen said it’s natural that the menu be toned down for a smaller restaurant, but when it comes to the ingredients and style of cooking, “he’s in charge.”

Runcible Spoon is also the only restaurant in Bloomington that roasts its own coffee on location, Regen said. The previous owners started the tradition, and that is something Regen said she was adamant about keeping.

“It’s a craft that isn’t common,” said employee Melissa Jane Hight. “You get really caffeinated.”

Since receiving so much attention, Regen said business has picked up quite a bit, but it’s something she’s happy about and it’s “a fun challenge.”

Along with the hope that business will continue to bloom, Regen said employees will do their best to maintain the level of good food and atmosphere they have been known for.

“Sit down. Take your time,” she said. “We’re not in a rush.”