It’s no secret that here at Soirée we love a good brunch. It’s a time when one can indulge in slices of French toast smothered in thick syrup, bacon and hot sauce deviled eggs and a cocktail — all at the same time.
This past Sunday, I got to check out South on Main’s new fall brunch menu. Word must have spread quickly — there was a line outside before doors opened at 10 a.m.
Perhaps that’s because Chef Matt Bell hasn’t steered us wrong thus far, using his supreme southern touch to revamp classic offerings like fried oyster eggs Benedict, duck Andouille sausage and hash brown casserole and eggs.
The new fall menu continues to mix many dishes from South on Main’s regular brunch and new seasonal plates.
Let’s begin with the “Snacks & Sides.” South on Main will now offer a toast of the day, which will change every week. On my visit, it was pickled egg salad. But Bell promises options ranging from avocado toast to country ham and cheese.
But what caught my attention on the menu was the bacon and hot sauce deviled eggs. Now I’ve never met a deviled egg I didn’t like, but these were absolutely amazing. With chunks of bacon mixed with Bell’s homemade hot sauce in the creamy yoke, the dish boasts the flavor of the sauce without the overpowering heat. These were a favorite.
There are a few additional “Light Plates” on the menu, including the roasted vegetable quiche and the greens and grains scramble, which is a mix of scrambled eggs, greens (kale for this visit) and farm grains alongside grilled slices of bread. It’s a healthier option that I was a big fan of, but if you don’t like kale, then you’ll want to pass on this dish. (see top photo)
Onto the entrees. I went with the pumpkin spice French toast (because obviously) and the smoked brisket hash. The French toast was as good as it sounds: slices of toast coated with a special mix of pumpkin, sorghum and cinnamon, then smothered with thick maple syrup and a dash of powdered sugar.
The hash was made of large pieces of house-smoked brisket mixed with fried potatoes and jalapeno slices, all tossed with an onion jam and barbecue sauce. This turned out to be one of my favorite dishes.
I’d be remiss not to mention the addition of the brunch burger, which replaced the Fil’A on Sunday. Served with bacon, a fried egg and waffle fries on the side, this is sure to be a hit.
Of course, no brunch is complete without boozy accompaniments. South on Main offers 10 specialty brunch drinks plus a variety of coffee and tea options — but I went with bubbles. The pink wine mimosa is a mix of sparkling Pinot Noir and fresh-squeezed orange juice, which is the key to a great mimosa, and it was delightful.
South on Main offers brunch from 10 a.m. to 2 p.m every Sunday.