Sunday tradition welcomes spring
Village Café's Sunday brunch returns as a welcome to spring and weather that's inviting for outdoor dining. Chef Jeremy Conner's menu is a blend of brunch favorites like biscuits and gravy, grits and grillades and egg dishes, but Conner transforms the traditional into anything but ordinary.
The crème brûlée French toast is one of those dishes - Conner soaks his French bread in a crème brûlée mixture for an added layer of flavor to take breakfast a step towards an indulgent dessert. Diners looking to add Cajun flair to their French toast can opt to add on boudin for a savory touch called the Sweet Meat Treat.
Speaking of boudin, if breakfast sandwiches are your go-to brunch dish, order the boudin, egg and cheese sandwich - it's farm eggs, boudin and melty cheddar on thick Texas toast served with crispy potatoes. For those looking for a lighter dish with layers of flavor, the huevos rancheros are the ticket - a base of corn tortillas are topped with black beans, fried farm eggs, avocado, cilantro and a housemade tomato-chili sauce. The spice in the dish isn't overpowering but it's a fresh approach to a Southwestern classic brunch dish.
Photos by Kari Walker
Left: huevos rancheros
Right: boudin, egg and cheese sandwich
A big advantage to the brunch at Village Café is they take reservations so you can avoid long waits to fill your belly with comforts of bacon and Bloody Marys faster and cure yourself of Saturday night's hangover faster.
1 Degaulle Square