12 Things to Do and See in Bisbee

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Eat and Drink

For early birds looking for a cup of coffee as the sun rises to vegan and non-vegans alike, Whyld Ass Coffee Shop is a friendly -- and filling -- breakfast and lunch destination. The shop opened late last year by Keith and Ryan Whyld, former downtown Phoenix residents who were married in Bisbee earlier this year. (The town recognizes gay marriage, although the state does not.) The all-vegan menu includes both breakfast and lunch all day. Try the rosemary "biscuits and gravy" topped with southern cooked kale ($6) or the mean aubergine sandwich ($9.50) with baked eggplant and walnut parmesan on rye. The duo also makes their own organic juices and smoothies ($5.50) and non-alcoholic mojitos -- a combination of grapefruit, melon, cucumber and mint with a pink himalayan salted rim.

Café Cornucopia is the best place to grab a bite without leaving the center of things. The homemade quiche ($8.95) rotates daily, as does dessert -- imagine everything from brownies the size of one's face to delectable carrot cake worthy of a city bakery. Sandwiches will run you anywhere from $7.95 to $8.95 with salads and soup combinations at a similar price point.

For a mid-day or evening pint, try Old Bisbee Brewing Company. Located on the aptly named Brewery Gulch -- within a stone's through from Whylde Ass and neighborhood watering hole St. Elmo, the century-old brewery offers a variety of ales like Mountain Lime Lager and Copper City Ale. Pints from $4.50 (16oz.) to $5 (20oz.); growlers are available to go for $4.

Chef and owner Rod Kass changes Cafe Roka's evening-only seasonal menu weekly, with starters ranging from $4.50 to $9.50 and full four-course dinner entrees (soup, salad, sorbet and entrée) from $16.50 to $23.50. Summer menu features dishes like roasted quail stuffed with prosciutto, cashews and vegetable brunois in a pomegranate glaze, and a mushroom, pistachio and fennel tart served with couscous, wheat berries and a roasted tomato vinaigrette. The two-story dining room features live jazz every Friday night not far away from the full bar.

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Janessa is a native Phoenician. She joined New Times as a contributor in 2013. You can connect with her on social media at @janessahilliard, and she promises you'll find no pictures of cats on her Instagram — but plenty of cocktails.
Contact: Janessa Hilliard