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Jun 24, 2010 7:43 PM by Hayley Gunn (Great Falls)

Goode's in Great Falls home to "best breakfast in Montana" (VIDEO)

They say they're not fancy - just good. But brothers Harold and Larry Goode, owners of Goode's Q & Bayou Grill on 15th Street in Great Falls, can actually boast that they've got Montana's best when it comes to breakfast.

Goode's restaurant has been open just two years, and although it features Cajun specialties and traditional favorites, they're receiving national recognition for a morning meal. The locally-owned eatery is home to the Treasure State's best breakfast - the "haystack" - according to The Food Network magazine.

Harold said, "We're just really fortunate and blessed that we were selected."

And the eatery has their loyal customers to thank for the honor; Harold explained, "They took it upon themselves and called the Food Network. My friend Steve took pictures and sent them into New York, and they really liked it."

Jul Hegen was one of those diners pushing to get Goode's the honor; he says he's eaten the most important meal of the day at the grill almost every day for over a year. Hegen says the haystack is what keeps many customers returning day after day.

The award-winning breakfast has over one pound of food consisting of all the breakfast essentials; Harold rattled off the ingredients: "We have a bed of hash browns with two buttermilk biscuits and then homemade gravy, eggs of your choice."

But Goode says that combination isn't what makes the dish so special; he said, "The most important ingredient we use is the love. That's why we do it. That's what we're good at." He added, "We're just like home. We're not fancy. We just do what we do, just like mama does."

Goode's plans to expand to Missoula later this year. And for the record: the name of the restaurant is pronounced "Good's" - not "Good-eez."

Here is what the magazine had to say about the haystack:

Goode’s Q and Bayou Grill in Great Falls, Montana – Haystack: Like a good outfit, the Haystack breakfast is all about smart layering. Chef Harold Goode piles a plate with hash browns, two openface buttermilk biscuits, sausage gravy and a sprinkle of cheddar cheese, then he crowns the whole thing with two fried eggs and two strips of bacon before his brother Larry delivers it to the table. How fitting that the restaurant is in a log cabin: This is a meal meant for a lumberjack.

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