For those of us who can’t get their breakfast of champions down before 11 a.m., right after every egg and bacon joint has repurposed their grill for lunch, there is a new day a-dawning downtown. The French Press, owned by chef Justin Girouard and his wife Margaret, opens today. Located in the historic Tribune Printing Plant, on Vermilion right across the street from Parc Sans Souci, the restored 1930s brick building was toasty warm and welcoming this morning.
For those of us who can’t get their breakfast of champions down before 11 a.m., right after every egg and bacon joint has repurposed their grill for lunch, there is a new day a-dawning downtown. The French Press, owned by chef Justin Girouard and his wife Margaret, opens today. Located in the historic Tribune Printing Plant, on Vermilion right across the street from Parc Sans Souci, the restored 1930s brick building was toasty warm and welcoming this morning.
The menu has offerings you won’t find most places. You can keep your New Year’s resolution with the house-made organic granola with fresh fruit, if you’ve got enough self restraint. But with items like grits and grillades with eggs on the side, the house eggs Benedict that combines black bean and jumbo lump crab cakes with cornbread crusted fried-poached eggs and roasted tomato hollandaise, or a breakfast sandwich of eggs, avocado, bacon, tomato and spicy chipolte aioli on a croissant, I say, throw caution to the winds.
The French Press is open Wednesday-Sunday, 7 a.m.-3 p.m., and Friday and Saturday nights for dinner, 5:30-9 p.m. Call 233-9449 or 962-8836 for more info and to make reservations.
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