Fresh ingredients, attention to culinary detail (e.g. homemade chicken fried steak as opposed to frozen, by the case), and long history in the local flavor (Vic's dad Andy owned and operated the local legend Andy's Restaurant for decades before retiring - he now works part time with Vic) make this restaurant the best breakfast in town.Let's not ignore the lunch fare (breakfast however is served all day). A nice selection of Blue Plate dishes, combined with a smattering of New Mexican lunches is somehow nicely combined with an array of Greek standards such as Gyros, chicken and rice and Greek Salad (Vic's dad Andy emmigrated from Greece as a young restaurateur) and daily specials (Friday catfish is a lunchtime must, weekend Carne Adovada or Navaho Huevos is a treat) to round out the menu.The service is excellent, the consistency is high. You get what you pay for and more at Vic's. I personally have tried every breakfast joint in town over twenty years, and Vic's is the best.