The Crosstown Shootout is arguably
one of the most anticipated
sporting events in Cincinnati,
as the rivalry between Xavier
University and the University of
Cincinnati basketball heats up.
This year, Sugar ‘n’ Spice, a local
breakfast diner, hopes to add
to the hype by introducing the
first annual Crosstown Omelette
Challenge, which will be filmed to
give Sugar ‘n’ Spice its YouTube
debut.
The Challenge will take place
at 5p.m. on Oct. 5 with the doors
opening at 4p.m. It will cost $20
to register for the event, with
participants receiving a keychain,
mug and Sugar ‘n’ Spice’s newest
menu item: the “everything but
the kitchen sink” omelette.
The omelette features 12 varieties
of meat, 13 different vegetables,
eight different cheeses
and 16 eggs, ringing in at $57.25,
making it Sugar ‘n’ Spice’s most
colossal invention yet. Roughly
the size of four Chipotle burritos,
the monstrous omelette is truly a
break-feast.
Participants can enter in teams
of one, two or four, and are welcome
to invite friends to watch
them attempt the challenge.
Admission will cost $10 and include
a key chain, mug and half
stack of Sugar ‘n’ Spice’s wispy
thin pancakes. Part of the proceeds,
as well as $50 for every
team that completes the challenge,
will be donated to the Cincinnati
Youth Collaborative, which provides
mentoring and college readiness
programs to Cincinnati’s
young people.
“People talk about the size of
our omelettes all the time, and
I’m just curious to see if anyone
can do it,” owner Steven Frankel
said. “The challenges on the Food
Network seem to pale in comparison
to this.”
Sugar ‘n’ Spice also began accepting
X-Cash, and distributed
coupons for $2 off a purchase in
every freshman welcome packet.
Frankel hopes to bring in more
Xavier students after 70 years of
business.
“I always look for opportunities
to promote local charities or get
local universities involved. This is
just another way to bring in Xavier
students and give them more dining
options,” Frankel said.
To register for the Crosstown
Omelette Challenge, email Sean Comer
at comers@xavier.edu.