A NEW SPIN ON BRUNCH
Thinking outside the box of boring bagels and burnt bacon.
~ By Kari WalKer ~

PICTURE THIS: Walk in a Downtown nightlife spot, but on a Saturday morning, get greeted by sounds of Johnny Cash blaring from a record player and then eat the most delicious plate of pancakes ever to graze a griddle. That’s exactly what happens at Jefferson Street Pub on a Saturday morn- ing. This gastropub is giving diners something besides the usual with the Saturday Vinyl Brunch. JSP has a bevy of classic albums rang- ing from The Beatles to Fleetwood Mac and everything in between — should you be a lover of vinyl, bring one from your collection to share with the crowd recovering from Friday night’s festivities.

Brick & Spoon
Brick & Spoon
Shrimp and Tasso Mac and Cheese
As the turntable plays, Chef Robert Sandburg is in the kitchen preparing dishes like the Eggs Royale pictured on this cover. Sand- burg’s kitchen uses only the freshest ingredients and everything in his dishes is handmade. This egg dish is a twist on a classic Eggs Benedict that infuses Southern flavors like braised collard greens and also smoked salmon and pickled onions, which are traditional flavors found on a bagel with lox. The tang from the greens and onions is offset with the creamy poached egg center and Hollandaise sauce soaking into crusty French bread rounds — it’s every savory brunch flavor in one bite.
Brick & Spoon
Brick & Spoon
Big Spoon Bloody Mary
On the sweeter side, the Southern blueber- ry pancakes are thick, fluffy and bursting with fruit inside, but it’s what’s on top that makes these flavors unique. Ditching the usual syrup, Sandburg has created a Crown Royal Maple-orange marmalade glaze to cover the pancakes he finishes with a gener- ous dollop of sweet cinnamon crème fraîche. Other noteworthy menu options are the shrimp and grits and the JSP burger, both with smoky flavors. From the grits to the Gouda that tops the burger, JSP’s menu is not your typical bar fare. Across town, Brick and Spoon is turning Kaliste Saloom into a brunch hot spot thanks to its menu of locally sourced ingre- dients and inventive bar selections. The Big Spoon Bloody Mary is a made-to-order cocktail where the sky’s the limit. Or, maybe there are no limits with this drink. Diners get to check off what the want built into their hair of the dog — from vodka to veg- gies to even meat and cheese, you can have it your way. Pair it with the Deviled on The Bayou to share with brunch companions. Chef Jonathan Kastner’s spin on a deviled egg starts with a boiled egg filled with a creamy-tasso mixture that’s topped with a fried oyster and sriracha ailoi. For your meal, go for the breakfast tacos and a side of shrimp and tasso mac and cheese.
JP's Shrimp & Grits
JP's Shrimp and Grits
The tacos start with a crispy won- ton shell filled with scrambled eggs and tasso and topped with a sweet mango salsa while the mac and cheese is no child’s play with smoked Gouda and Cajun tasso flavors.

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