Snooze To Open New Restaurant In Brea

Breakfast and brunch chain files liquor license application for a new Orange County location

Maressa Ribeiro News Writer
Tthe concept centers on daytime dining, with a menu built around breakfast dishes, brunch plates and beverages. (Image credit: FacebookÇ Snooze)

Snooze, an A.M. Eatery, is planning to open a new restaurant at 3325 E. Imperial Highway, Brea. The proposed location became public through a California Department of Alcoholic Beverage Control (ABC) license application filed under Snoozetown LLC. The application lists an On-Sale General Eating Place license, indicating that the business is seeking authorization to serve alcoholic beverages. The ABC filing, however, does not establish an opening date, and the company has not publicly confirmed a timeline for the new restaurant.

Founded in Denver, Colorado, in 2006 by brothers Jon and Adam Schlegel, Snooze has expanded into a breakfast and brunch restaurant chain. According to the company’s website, the concept centers on daytime dining, with a menu built around breakfast dishes, brunch plates, and beverages.

The restaurant’s menu includes several breakfast staples alongside dishes with different flavor combinations. Customers can find omelets, breakfast tacos, burritos, pancakes, and French toast, as well as lunch options. The brand also offers its signature pancake flights, allowing guests to sample different varieties in one order.

Snooze’s current menu includes dishes such as Salmon Benedict and Tiramisu French Toast, along with breakfast tacos and a smothered breakfast burrito. The company also highlights its use of cage-free eggs, responsibly raised meat and ingredients sourced from suppliers that follow its food standards.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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