We were briefly seated in the bar area upon arrival, which was actually perfect for two people…read morecoming in for brunch. We started with an unsweet tea with fresh lemon and a traditional Southern sweet tea. Both had a strong, well-brewed tea flavor rather than tasting watered down. The unsweet tea with fresh lemon was especially refreshing and palate-cleansing, while the sweet tea was very sweet without becoming cloying--a nice balance between sweetness and the earthy, slightly tannic flavor of the tea.
The online menu is also a nice touch, especially for anyone who enjoys seeing photos before ordering. Unfortunately, the experience took a turn when it came time to order. Despite the extensive menu, very little was actually available. Our choices were essentially limited to French toast and shrimp & grits. That was disappointing because we came specifically wanting to try several different dishes. When a restaurant offers such an extensive menu, having so many items unavailable creates a disconnect between expectation and execution.
The Philly rolls arrived first. Presentation was not their strong point--the interior wasn't particularly appealing visually, and there was brown gravy spilled along the serving dish. The rolls did have a respectable amount of filling and successfully captured the flavor of a Philly cheesesteak, but the exterior was noticeably under-fried. Instead of a crisp, delicate egg-roll shell, the wrapper was chewy.
They were served with brown gravy as the dipping sauce. Interesting choice, but personally, I think a cheese sauce would have complemented the Philly filling much better. The gravy seemed to pull the dish in another direction. The filling also desperately needed more salt and seasoning. The concept is good, but the execution needs refinement.
The fried green tomatoes were a much stronger showing. Four generously sized slices had a beautiful golden-brown crust, a vibrant white sauce, and crumbled cheese, all presented over mixed greens. This was a more elevated take on a Southern classic, and it worked. The crust had a great crunch while the tomatoes retained that firm, meaty texture you want from fried green tomatoes. They were a little pricey for the portion, but the dish was unique and genuinely enjoyable.
The shrimp & grits came with one immediate disappointment: only five shrimp. The grits had an excellent texture and were cooked properly, but they were almost completely lacking in flavor on their own. Fortunately, the dish came together once everything was combined. The meat and vegetable medley on top, along with the flavorful juices creating a moat around the grits, provided most of the seasoning and depth.
The shrimp were cooked very well--firm, tender, and nicely colored. The sausage was another highlight, with just enough crispness on the casing to add a great textural contrast. The meat and vegetable medley was well seasoned and brought the dish together. While the grits themselves needed more flavor, the overall combination worked surprisingly well.
The French toast platter featured thick slices of cinnamon French toast topped with glorious mounds of sweetened cream butter. It was so rich and decadent that syrup felt completely unnecessary. Honestly, adding syrup would be less of an enhancement and more of an invitation to develop diabetes on the spot. The French toast itself was enjoyable and substantial.
Unfortunately, the home potatoes didn't live up to the rest of the platter. They were somewhat overcooked and, like the grits, lacked seasoning. The bacon, however, was excellent: thick-cut and cooked exactly where it needed to be--crispy around the edges while still retaining some chew and tenderness.
We ordered the eggs over medium, and they were executed perfectly. The whites were completely set while the yolks remained warm, runny, and velvety.
Overall, there are some genuinely creative ideas here, particularly in the restaurant's approach to Southern classics. When the execution is right--the fried green tomatoes, shrimp, sausage, bacon, and eggs--the food shows real attention to technique and texture.
The biggest issue is consistency. Several components were under-seasoned, some textures needed refinement, and the limited availability of menu items significantly restricted the experience. It's difficult to fully judge a brunch menu when so much of it isn't actually available.
There are definitely flashes of a very good brunch experience here, but the restaurant needs more consistency between concept and execution to really deliver on the promise of its menu
