Food+Drink » Features

Eat This on Sunday: Brunch

Shrimp and grits and steak and eggs

by

3 comments

The weekend is an excuse to indulge, especially when it comes to breakfast in the middle of the afternoon. The brunch menu may not be for Jenny Craig, but if you can’t eat it on a Sunday while recovering from a hangover, when can you? Whether you’re in the mood for something light, something hearty, savory, or sweet, brunch at these restaurants won’t let you leave dissatisfied.  

A favorite off the new brunch menu at The Macintosh is The Mac Attack ($13). A savory bread pudding is flavored with bone marrow fat and seared so it almost looks like a piece of French toast. They top it with house-made hollandaise and serve it with three pieces of pork belly, poached eggs, and wilted greens. “The savory nature of the bread pudding and that rich decadence you get with the bone marrow makes for a nice, light savory presentation,” Chef de Cuisine Chris Delaney says.

The fried fish and grits ($12.50) is a new addition to the menu at Poogan’s Porch. They start with two fried flounder, which are topped with stone-ground yellow grits, stewed local tomatoes and okra, and sharp cheddar cheese. Finally, they top it with a medium fried egg and chives. The steak and egg dish ($15) is a long-standing favorite according to Executive Chef Daniel Doyle. Hanger steak is marinated in a BBQ sauce, roasted and drizzled with a Bloody Mary gastrique, a tangy caramelized sauce. They serve it with blue cheese hashbrowns, collard greens, and a choice of fried or poached eggs.  

Pierre Estoppey, owner of Leaf, suggests the Leaf Benedict from his brunch menu ($17). Toasted brioche is topped with a poached egg and hollandaise sauce and a choice of smoked salmon, crab cake, braised pork belly, or beef tenderloin. Or for something sweet, Estoppey says the French toast is one of their top sellers. It’s a light bread dish served with sweet cream cheese. All brunch items include a Bloody Mary or mimosa, a cup of fresh fruit, and potatoes.

Two Boroughs Larder goes against the grain with their Saturday brunch and, according to chef Josh Keeler, it’s working out just fine for the small, locally owned and operated restaurant. Their brunch menu changes from week to week, and this week it’s featuring a corned beef hash ($10). Keeler says they get their meats from Keegan-Filion, a free-range farm in Walterboro. The pork used in the corned beef hash is brined, smoked, and served with loaded fingerling potatoes with salsa verde. They confit the potatoes in olive oil before cutting them up and sautéing them in a pan with peppers and onions. They’re loaded with a hot cheddar sauce and a classic sausage crème gravy, which is made in house. According to Keeler, the dish is nice and hearty, a perfect treat for the colder weather.

The crème puffs ($1 each) at Butcher & Bee have been popular in the past few weeks. The pastry dough is made with slowly heated milk, butter, and flour and a few eggs to add volume, which creates the puff effect. The hollow dough is baked and filled with vanilla bean crème, dipped in chocolate and sprinkled with powdered sugar. Chef Stuart Tracy says they’re messy, fun, and will take you right back to the sticky-fingered days of your youth.
 

Comments (3)

Showing 1-3 of 3

Add a comment
 

Add a comment