In search of ... brunch
Let’s make one thing clear: Brunch isn’t breakfast. Metro Atlanta’s abundance of eggs-anytime diners and dives is a wonderful thing. But a proper weekend brunch served with style and substance in a convivial setting is something more rare. Here are five places to settle in and savor.
Canoe, 4199 Paces Ferry Road, Atlanta, 770-432-2663, canoeatl.com
Nestled along the banks of the Chattahoochee River near Vinings, Canoe offers a lovely natural setting to relax and enjoy chef Carvel Grant Gould’s sophisticated Southern-style cuisine. At brunch, that means the likes of Georgia pecan sticky buns, duck and eggs with sage biscuits, or cornmeal pancakes with warm berry preserves.
Shaun’s, 1029 Edgewood Ave., Atlanta, 404-577-4358, shaunsrestaurant.com
Shaun Doty’s hands-on bistro easily translates its cool but comfortable vibe to weekend brunch. Look for the full Southern breakfast, with fried eggs, fried chicken livers, Logan Turnpike grits, greens and smoked bacon, or cheddar waffles with cranberry compote and cane syrup.
Rosebud, 1397 N. Highland Ave., Atlanta, 404-347-9747, rosebudatlanta.com
At his friendly neighborhood place, chef Ron Eyester serves brunch Saturdays and Sundays, and Monday nights, too. The Big Nasty, a corpulent combo of fried chicken, scrambled eggs, smoked bacon and cheddar cheese on a bun, is the big favorite, but there are loads of other choices.
Muss & Turner’s, 1675 Cumberland Parkway, Smyrna, 770-434-1114, mussandturners.com
Whether you call this restaurant a deli or a bistro or a gastropub, chef Todd Mussman and his culinary crew get creative with local seasonal dishes every day. On Sundays, that might mean Gum Creek Farms lamb over bacon biscuits with scrambled eggs, grilled scallops and grits, or duck confit crepes.
Babette’s Cafe, 573 N. Highland Ave., Atlanta, 404-523-9121, babettescafe.com
Chef Marla Adams creates simple food served in a homey setting, and that really works for her Sunday brunch menu. Go for Babette’s Benedict, toasted brioche topped with beef tenderloin, poached eggs and sun-dried tomato hollandaise, or shrimp and grits with bacon cream sauce.
