There's a new dining option in Quilcene, with fresh food and friendly service from 8 a.m. to 3 p.m. every day.

Gear Head Deli's name was inspired by the mechanical roots of its space, built as a gas station decades ago and now transformed into the premises of three businesses at 294963 U.S. Hwy. 101. The deli is an offshoot of Larry and Debbie Williams' Chicago-style hot-dog cart and ties into their Plaid Pepper coffee and gift shop next door.

"People wanted some place to get fresh food, a deli and to-go sandwiches," said Larry Williams. "We wanted something kind of industrial, bright and friendly."

The space has been transformed into a light and open dining area, with all new equipment shining in an open kitchen along one wall, large windows in front and back, and a deck overlooking a nicely groomed garden behind the building.

"We've learned a lot, but things have gone pretty well," commented Larry.

The decor incorporates a bit of Plaid Pepper's corrugated tin and lime green, adding bright red, bucket-style seats and shiny metal tables with a circular pattern.

Debbie Williams appreciates the kitchen for its openness to customers.

"We have nothing to hide, and it makes for a real friendly environment," she said.

Breakfast is served daily from 8 to 11 a.m., offering special wraps along with traditional fare. Lunch is from 11 a.m. to 3 p.m. daily, possibly later on summer weekends.

SPECIALTY

The menu features Larry's specialty: smoked pork, turkey and salmon, done on the premises in batches of as much as 40 pounds a day. Meats may be purchased in bulk to go.

Pulled pork hash is a breakfast highlight, and a lunch special in barbecue sandwiches and wraps.

"I've never had pulled pork so good," said cook Justine Reed, one of five employees, who comes in on her day off to eat. "It's that good. My Crock-Pot doesn't do it."

"Their staff is awesome, and they have really, really good burgers, cooked on a charbroiler, with chipotle mayo, lettuce, tomato and real cheddar," said regular Jillian Greenwood, who's enjoying eating her way through the menu.

"The corned beef with sauerkraut is really good," said Brooklyn transplant and local drummer Howard Gilbert. "It reminds me of New York."

Other specials include a French dip, Philly cheese steak and meatball subs.

The menu includes daily soup and salad specials, usually vegetarian, if not vegan.

Watermelon salad has become an instant classic, noted cook Scott Jackson.

Debbie Williams bakes brownies, scones, cookies and cupcakes from scratch using fresh ingredients.

Everything is available to go, or to enjoy inside or on the deck.

"I really love the deck, and the garden is gorgeous," said customer Pam Roberts. It's available for weddings, reunions or other special events.

Or to enjoy delicious fresh food any day.