Kalamity Katies' Border Benedict is one of Wild Eggs' most popular menu items. (Austin Anthony/Daily News)

Angela Reeves thinks it may take Bowling Green a few weeks to get used to a breakfast/brunch/lunch restaurant that has gained popularity in Louisville and Lexington.

Wild Eggs opened last week at 804 Campbell Lane. Owner Reeves said lunch has been the busiest time so far, likely because people in Bowling Green are used to having lunch options and don’t think about breakfast options.

“I’m very pleased already with how things have gone,” Reeves said, describing Wild Eggs as a full-service dining restaurant with gourmet food. The restaurant had 450 people at its soft opening June 21.

Wild Eggs has a faithful following in its other Kentucky markets, and Reeves said several people in Bowling Green continually asked her when the restaurant would open because they were excited to have one close to home. Some even told her they had driven by every day waiting for it to open.

“That’s just so exciting as an owner to hear that,” Reeves said.

Walter Hawkins accompanied Ryan Reed, both of Bowling Green, for breakfast Tuesday morning. Hawkins had been to one of the four Louisville Wild Eggs and told Reed they needed to eat there soon. Tuesday’s breakfast was Reed’s initiation to Wild Eggs.

“It’s kind of a fresher take on breakfast,” said Reed, who had the Kalamity Katie’s Border Benedict, a Tex-Mex twist on eggs Benedict.

Reed was especially impressed with the brunch option – not many places in town offer brunch.

Hawkins had a meat lover’s scramble, and he said all the food he’s had from Wild Eggs has been delicious and unique.

“I think it’s good for the area to have an option like this,” Hawkins said.

Wild Eggs offers different specials every day, which adds to the wide variety the restaurant already offers, Hawkins said.

“There’s always something different you can try,” Hawkins said. “I think there’s plenty of options if you come regularly. … It’ll keep you coming back to see what they do next.”

Andy Jacobs of Bowling Green also had breakfast Tuesday at Wild Eggs. Like Hawkins, Jacobs was familiar with the restaurant because of his visits to locations in Louisville. Most breakfast options in Bowling Green are fast food and weigh pretty heavy on the stomach, Jacobs said.

“The best part about it is it’s not a grease pit. You can actually get a pretty healthy breakfast,” Jacobs said. Jacobs had the Crab Cakes Benedict.

Jacobs said he was looking forward to Wild Eggs in Bowling Green – his experiences with other Wild Eggs were favorable, presenting a good atmosphere with high-quality food.

“Everyone knows restaurants in Bowling Green can succeed if they’re good, and this place is good,” Jacobs said.

Reeves said she has known for years that she wanted to own a restaurant, and Wild Eggs seemed like a good opportunity. Originally from Bowling Green, Reeves worked at Mariah’s with Andy Henderson, Wild Eggs’ “eggsecutive chef.”

“I’ve worked in food (service) since I was 15 years old,” Reeves said. “I’ve grown to have a passion for the restaurant industry.”

Reeves completed an MBA at Western Kentucky University and moved to Louisville to do catering management at a hotel. She later did marketing for ARGI Financial Group, which she believes broadened her skill set and made her more equipped to manage a restaurant.

After Reeves got engaged, she and her now-husband started talking about other possible life changes, including moving to Bowling Green and starting a business.

“I knew I wanted to come back to Bowling Green, and I wanted to bring this to Bowling Green,” Reeves said.

Having enjoyed Wild Eggs in Louisville, Reeves thought it could do well here since there isn’t anything quite like it. There are other restaurants in town that serve breakfast, but Reeves said she doesn’t consider her restaurant to be in competition with them because Wild Eggs’ concept is not the same as the others.

“I don’t think they’re going to hurt our business, and I don’t think we’re going to hurt theirs,” Reeves said.

Reeves said Wild Eggs also offers a clean, bright, welcoming atmosphere that’s suitable for work meetings if business people want a more upscale dining experience with co-workers or clients in the morning.

“There’s just not somewhere to go for a breakfast (work) meeting and have it feel like a dinner meeting,” Reeves said.

The walls of Wild Eggs have a vibrant color scheme of orange and blue with large pictures of eggs artistically placed among other food and kitchen items.

“It’s all very intentional to give (the customers) a great awakening for their day,” Reeves said.

Reeves and Henderson became friends after working at Mariah’s and have talked for several years about starting a restaurant together.

“It’s a popular concept that’s been going around in Louisville and Lexington, so we thought we’d bring it here,” Henderson said.

Henderson, always up for a new challenge in cuisine, was excited to learn about Wild Eggs’ “eclectic mix” of food. He and Reeves trained for several weeks in Louisville before opening the restaurant on Campbell Lane.

Henderson said Wild Eggs is unique in its presentation and quality of food. The restaurant uses fresh produce daily, all batters are made in-house and the blended coffee is specially made for Wild Eggs restaurants.

“It’s a franchise, but it’s still homemade,” Henderson said.

Reeves said she and Henderson have “learned a lot since we were those kids 15 years ago” working at Mariah’s.

“This has been a dream in the making for 15 years,” Reeves said.

Wild Eggs’ only location outside Kentucky is in Denver. Wild Eggs is open from 6:30 a.m. to 2:30 p.m. Monday through Friday and from 7 a.m. to 3 p.m. Saturday and Sunday.

— Follow business reporter Monica Spees on Twitter at twitter.com/BGDNbusiness or visit bgdailynews.com.