Brunch is my FAVORITE meal. I love it. Pretty much anything your little heart could desire would fall under the “brunch” umbrella: eggs, salads, bagels, sandwiches, whatevs! Fab. PLUS: at “brunch,” you can have cocktails before noon and no one raises an eyebrow.
I did a lot of brunching this weekend.
I went to the reinvented Rosebud in Morningside with Brooke on Saturday morning. Now, as you may know, Rosebud used to be Food 101 and it’s always been a favorite brunch spot of mine. The food is delicious and the atmosphere is cozy (something about exposed brick really does it for me…) and you never wait in line.
I got all nervous when I heard Food 101 was no more – but never fear: it’s essentially the same restaurant. Chef Ron Eyester, who had been with the restaurant since conception, bought Food 101 and merely made a few tweaks. Among the changes, he removed the amazing Breakfast Pizza from the menu, which is sad, but don’t worry, the “Big Nasty” is still there. I had the breakfast special which was a caprese eggs benedict with heirloom tomatoes and fresh mozzarella and it was to.die.for. (After brunch, we went across the street to the Fickle Manor and although I wanted to purchase the entire store, I settled on the CUTEST long heather grey cardigan. Presh!)
Sunday, DK was in town so we rounded up L and ventured soooooouth on Monroe ’till it turned into Boulevard and headed towards the funky Old 4th Ward to try out the new-ish Serpas True Food.
The Q+DD on Serpas is that the restaurant is named for the owner and chef, Scott Serpas, who trained under Kevin Rathbun in Dallas and Atlanta, was in cahoots with the Concentrics people as the executive chef at TWO Urban Licks, and also served as the executive chef at Sia’s in Alpharetta and sister restaurant Mitra before opening his own digs last January.
The space itself is VERY cool. It’s located at the Pavillion at Studioplex (Irwin and Auburn Ave.) and used to be an old cotton storage facility built in the 1900s. Linds and I really dug the huge cotton blossom mural on the back wall. Witness:
The whole restaurant feels kind of sepia-toned with splashes of color here and there: the wait staff wears chocolate brown polos and matching chocolate brown chucks and old-school aprons fastened with enormous saftey pins, even the cloth napkins were chocolate brown, we thought it was a nice touch. (And ok, I have to say it, our server was so cute I could hardly utter my order.)
Ok, the food, the FOOD! Was delish. I snapped some shots.
We started with an order of fried oysters (which came topped with a jalapeño relish) that were p.e.r.f.e.c.t.
I had the vegetable omelet with lump crab and goat cheese
Linds had the cast iron sunny side up eggs with andouille and hash browns
And DK got the short rib eggs benedict which was the clear cut winner. Linds and I couldn’t keep our forks off her plate.
So, throw a little vodka in your tomato juice! It’s almost like a health drink.