Ballpark: 2262 Larimer St

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NOTE: We are closed on April 5th to celebrate turning 7 years old!!!  Thank you one and all for allowing such a monumental birthday.  We look forward to serving you again soon.

Our home store! In 2005 this served as a vacant telecom and a wavering ballet studio. Before that, an acclaimed night club of the '50s. Back in the Jack Kerouac days, it was even an hourly apartment! Today, we simply call it home. On April 2, 2006, Snooze became a reality with the opening of these doors.  From the first few days, Jon and Adam the sole folks working til Per arrived for sanity, through the infamous 2a til 2p shifts, Real Worlds, legendary Anniversary parties, and a scroll of regulars that similary call this home. We welcome you in.

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Jonathan Waller (BP GM) The Maestro:

What brought you to Snooze?
A prayer… a phone call, a yes y'all and a U-Haul.

Where do you hail from?
NWA- North West Arvada Colorado with a 12-year hiatus in San Diego

What Snooze Food best describes you?
The Cinnamon  Roll. So mirrors me with BMB with White Chocolate Chips, Vanilla Creme 
Anglaise, Caramel, Pecans and Cinny Butter

Executive Chef: Abelardo Herrera, aka El Jefe

Why oh Why:
To help jon and adam make their dream reality               
Where o' Where:
I hail from Zacatecas mexico
What say you?
Pineapple upside down its like me it makes people happy and brown sugar

 Abe2012

 

Ed2012

Assistant General Manager: Ed Munoz, aka The Matador

-I hail from Springfield, IL

-The pancake that best describes me is a Chocolate Chip Pancake with Banana Cream Sauce and Sprinkles on top!

-What lead me to Snooze was the overall ambiance of the restaurant and the fact that Snooze uses fresh local ingredients. Snooze is definitely changing the breakfast game and flipping the restaurant world upside down!

Sous Chef: Sadi Harris, aka The Gravy
You have to respect an individual that chooses to live life.  Sadi, an acclaimed chef and former Exec Chef at The Samba Room, came to Snooze for the great food, excellent people, and focus on a quality of life. Working in the restaurant biz and having evenings off?  Dream come true.  When not running the Ballpark kitchen Sadi’s bombing down snowboard hills or diving the deep blue.