ENID—On what used to be the main throughfare through downtown Enid is a little breakfast nook called WeeToo.
This truck stop café first opened in 1963 on U.S. 64 (once known as State Highway 1 before converting to U.S. 64 Business Loop aka bypass route in the mid-1960s). Truckers and travelers from across the nation would stop there for breakfast in the wee hours of the morning. At one time, it was the only restaurant on the north edge of Enid.
In 1972, local restaurateur Roy Wedel bought it and kept the name WeeToo Restaurant. One of his sons, also named Roy, later ran it in the 1980s before another son, Ronnie, took over in 1989. When Roy’s grandson and Ronnie’s son, Derek, returned to Enid, he worked there for a few years before partnering with his dad in 1994.
Derek became full owner of WeeToo six years ago. Ronnie passed in 2024.
Growing up in the restaurant business—the Wedels owned other eateries in Enid including Holland House, known for its buffet in Indian Hills on then-Lahoma Road (later renamed Garriott after Enid astronaut Owen K. Garriott)—Derek knew a little something about cooking up grub for hungry patrons.
He and wife Rebecca, who he married 12 years ago, have kept the place virtually the same as change is considered bad.
Rebecca said she learned the hard way that patrons don’t like change (and truthfully, neither does her husband, who admitted he hated change). She tried to change up the old-fashioned décor much to the chagrin of the regulars who eat there every day, sometimes even twice a day. Moving around faded photos or vintage artwork on the walls was met with great resistance, she said, adding “change is NOT encouraged.”
Thus, not only does the interior remain the same as it did 50 years ago, the menu has remained the same for four generations.
“The consistency is a huge thing for us,” Derek said. People expect their garbage omelet or big nasty when they come in for breakfast.
The garbage omelet is what one would expect—it has everything but the kitchen sink in it—from ham, bacon and sausage to green peppers, onions and tomatoes, mixed with farm fresh eggs and cheese.
The big nasty meal is two open-faced biscuits with chicken fried chicken breast on top and smothered in sausage gravy. Corned beef hash or eggs can be added on the side too.
Because the whole menu is available all day, workers coming off the night shift sometimes want a burger and fries for breakfast, Rebecca said. And some folks want breakfast for lunch.
Many of the patrons are regulars. Half of those who come in don’t even need a menu. Long-time manager Tina Hawley, who has worked at WeeToo for the better part of 30 years, instinctively knows their drinks and food orders.
Derek joked Tina is the real ramrod for WeeToo, not him. Rebecca concurred, commenting “she is the wizard behind the curtain, the Olympian serving everyone.”
WeeToo is known for its large portions and friendly service. It’s like a second home said many of the 20 employees who multitask as wait staff, cooks, and cleanup crew. Several have been at the café for over 10 years.
Everyone who comes in is treated like family too. Church groups, civic clubs, military personnel, and old-timers have their favorite spots staked out. Birthday parties, anniversary celebrations, and monthly meetings are frequently held at the restaurant.
“Every day someone picks up someone else’s tab,” Rebecca said. “It’s pretty incredible.”
In fact, she said a couple of years ago, 12 different tables tried to pick up the check for the Oklahoma Highway Patrol troopers eating a meal that day.
Several patrons have told the staff they’re so glad to be back home so they could eat at WeeToo. The place is generally packed on the weekends and during holidays, particularly Mother’s Day or Christmastime, Derek said, when families have gathered and linger around the table.
“We are thankful for the community. It’s a pleasure,” he said. “We’re happy to see you.”
WeeToo, 4002 N. 4th, Enid, is open daily from 6 a.m. to 2 p.m. except Thanksgiving Day and Christmas Day. The whole menu—breakfast and lunch—is served all day. Call (580) 233-4663. Follow on Facebook @profile.php?id=100063556423984.
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Photo credit: Billy Hefton
See the article and photos in full-color in the January-February 2026 edition of ETown: etownmagazine-cnhi.newsmemory.com