Jefferson Street Pub, which entered the downtown dining scene last year, has expanded its menu to include Saturday morning brunch.

Co-chefs CJ Pothier, who worked in Cochon New Orleans before heading up the JSP kitchen, and Robert Sandburg, who transferred from Jolie’s, crafted a limited but oh-so-tempting brunch menu with something to suit either savory or sweet cravings.

Each item has an unassuming name, but Pothier and Sandburg’s execution is definitely not run-of-the-mill. For a sweet tooth, the blueberry pancakes are the only option, but who wouldn’t be tempted by a Crown Maple marmalade and sweet cinnamon creme fraiche? And for $7, it’s a steal.

eggs_florentine
Photo by Elizabeth Rose
JSP's Eggs Florentine with potato cakes
The savory options are also reasonably priced at $8. The Eggs Florentine and Pub Benedict mirror each other, each with poached eggs, salty collard greens offset by the creamy hollandaise and served atop small English muffins. The Eggs Florentine, however, sandwiches smoked salmon between the muffin and eggs, while the Pub Benedict does the same with ham. They’re sprinkled with a few slices of pickled onion for acid and served alongside small potato and feta cakes (which are perfect for cleaning the hollandaise from your plate).  The final breakfast offering, the crab omelet, features (of course) crab, along with peppery arugula and the pickled onions.

Of course, no brunch is complete without a little imbibing, so ask for a bloody Mary to accompany your meal — and ask for it spicy. It has a little more lime than most, but it help cuts the spice in a heartier drink. Other menu items include excerpts from JSP’s regular lunch menu, like their take on the Cuban sandwich and, of course, the burger.

bloodymary
Photo by Elizabeth Rose
JSP's spicy and lime-y Bloody Mary
Though not official yet, JSP will begin serving brunch within the next few weeks. Find JSP downtown at 500 Jefferson St. or call 232-5040. Find JSP’s lunch, dinner and late-night menus here.

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