For the past year or so, Saturday mornings have been a kickback, let's hang at the bar kind of thing for us. We haven't opened the dining room for eating at brunch, but rather encouraged a low key service at our bar. Same great food, same incredible drinks, same amazing coffee, but trimmed down from what we do on Sundays. The one caveat to it all? It's not easy for groups of family and friends to go out for brunch when nestled up at a bar.
So we're changing things. Beginning Saturday, February 15, we'll open the dining room for the first time at brunch and offer our full menus from the kitchen and bar. This means you'll get to snuggle up to a low-top table and sip a cup of Sumatra Lintong pourover from this month's guest roaster Bow Truss while you wait for new dishes like Chicken Fried Steak with biscuits and sawmill gravy and the towering French Toast & Sausage Stack with its blood orange puree and Burton's Maplewood Farms syrup. Though the pretzel cinnamon roll, bacon-stuffed-bacon, and other standbys are there to tempt you still, too.
Which isn't to say we're abandoning the bar. Not in the slightest bit. Now you just have two options to choose from. Something like double the fun—even if you're not sipping on a Better Than Advil or Wake & Bake or Beermosa for a little AM weekend buzz.
