Brunch served Sunday only

By night, Dish is one of the hottest clubs in town, with a sleek, colorful bar, several shimmering chandeliers, and a DJ booth thumping out beats well into the early morning hours. All of that makes the contrast even more surreal on Sunday mornings, when the club turns into a sophisticated restaurant serving what is probably the gayborhood’s best brunch. Gone are the dance floor and the DJ but not the colorful cocktails and pleasant party atmosphere. The menu offers all manner of remedy for your throbbing headache, from the light (a Cobb Martini salad) to the hearty (a scramble of short ribs, potato, onion, tomatoes, and a chile hollandaise sauce). A signature breakfast sandwich comes piled high with smoked ham, bacon, a fried egg, and white cheddar cheese. The bacon-fried chicken and soft, fluffy malted waffles—covered in warm maple syrup, of course—are tasty enough to make anyone forget the mistakes of a night spent sinning.

brunch_05 (clockwise from top left) Maximo's enchiladas de huevo, the restaurant interior, Amador Mora, and chilaquiles photography by Kevin Marple


Brunch served Sunday only

Sunday brunch at the Maximo Cocina Mexicana & Margarita Lounge has the same luxury and authority you would expect from a five-star hotel. No surprise. Chef Amador Mora worked for the Rosewood Mansion on Turtle Creek for 23 years, and you can feel that polish and cohesion on the plate. The menu reflects his unique viewpoint of high-end crossed with Mexican—a fusion of traditional cuisine with a Mexican twist. Fried chicken and cheesy mashed potatoes, for example, get a drizzle of poblano gravy. Fried eggs are served with black beans and soft corn tortillas, and eggs Benedict is done “Pueblan style,” with the eggs propped on corn sopes instead of English muffin. French toast uses Mexican bolillo bread; its accompanying butter is sweetened with Mexican piloncillo sugar. Waffles come with agave nectar syrup instead of plain maple. Pancake options are novel, too, with bananas or chocolate chips. Granola with fruit and yogurt is an anomaly until you remember that Mora made it daily at the Mansion (where granola is still featured). Everyone gets a complimentary basket of bread, and the fresh juices include orange and watermelon. Cocktails are fusion, too: the signature Maximo Heat has muddled jalapeños, and at brunch it’s a mere $6. 


Nick & Sam’s Grill
Brunch served Saturday and Sunday

Perched on one of the more prominent corners in Uptown, this restaurant has patrons who are almost as beautiful and savory as executive chef Constancio Rodrigues and corporate chef Samir Dhurandhar’s culinary creations. Yes, it’s a taut crowd at the popular casual sibling of Nick & Sam’s Steakhouse. Arrive early and grab a prized seat on the patio while you choose between a starter of crispy breakfast flautas stuffed with scrambled eggs and serrano peppers or N&S’s famous sticky buns, studded with pecans and raisins and drizzled with caramel. Brunch entrées range from the classic (Toad in the Hole with barbecue pork and poached eggs set within a slice of toast and topped with deviled hollandaise) to the whimsical (Cap’n Crunch-coated French toast). Considering its lineage, one would expect steak here to be expertly prepared, and Nick & Sam’s Grill doesn’t disappoint. The flat-iron steak is tender, perfectly cooked, and accompanied by two eggs, bearnaise, and a corned beef potato hash cake. For the fat phobic, fresh-squeezed juices in 10 varieties and a “hangover” smoothie with organic low-fat yogurt, fruit, and mint make it easier to fit into those skinny jeans. But from the looks of things, Nick & Sam’s Grill is the one place where the see-and-be-seen crowd of Uptown throws caution and carbs to the wind. Of course, a $6 carafe of mimosas has that effect.

brunch_06 (clockwise from top left) Tillman's Roadhouse, the stuffed chile rellenos and Cody Brandt and Sara Tillman photography by Kevin Marple


Tillman’s Roadhouse
Brunch served Sunday only

This popular Bishop Arts restaurant wears its yee-haw bravado proudly—albeit with brocade wallpaper, Murano chandeliers, and Eames midcentury chairs. Here, co-owners Sara Tillman and Todd Fiscus put a stylish spin on the classic Texas roadhouse. Likewise, chef Cody Brandt introduced a playful new brunch menu last year that’s littered with gussied-up Southern and Texan touches. Eggs Benedict features fried green tomatoes, corn relish, and bacon-flavored mayo. Big, fluffy biscuits are blanketed in sausage poblano gravy. And Tillman’s chiles rellenos is among the city’s finest, stuffed with scrambled eggs, pulled pork, Oaxacan cheese, and roasted poblano gravy. Sweet treats include brioche French toast with Grand Marnier maple syrup and braised apples, as well as a starter of monkey bread covered in caramel sauce and cream cheese frosting. Yee-haw, indeed.

brunch_07 (from left) Jasper's Crab Cake Benedict and banana malt pancakes topped with black currant conserve and vanilla whipped cream photography by Kevin Marple


Brunch served Saturday and Sunday

Serving “gourmet backyard cuisine,” this handsome and popular Shops of Legacy restaurant is part of restaurateur Kent Rathbun’s burgeoning empire (Abacus, Blue Plate Kitchen), and casual, down-home touches can be tasted all over the tempting menu. Need proof? Look no further than Gramma Minnie’s fried chicken. The brunch-only offering is the stuff of childhood memories: cast-iron fried and simply seasoned with salt, pepper, and granulated garlic. Black pepper gravy with a kiss of maple syrup gives the dish its seductively sweet finish. Jasper’s other brunch offerings are equally nostalgic while exuding a modern twist. Vanilla French toast is topped with caramelized honey-banana syrup. Pancakes—flavorful with bananas and malt—are topped with black currant conserve and vanilla whipped cream. Classic steak and eggs features a wood-grilled flat-iron steak sliced and served alongside smoked bacon gravy and chile-lime biscuits. And as for those biscuits? Order an extra side. Kissed with a bit of heat and citrus, they are oddly addictive and will inspire a battle over who gets the last one. Better yet, make it two orders.

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