Continuing its trend of providing the neighborhood with exactly what it wants, Granville’s Cafe is now open for brunch on Sundays. They also have a new chef, Nick Francis, who comes to Granville’s via Trattoria Lucca and Sienna, where he worked under Chef Ken Vedrinski as chef de cuisine for many years.

Managing partner Chad Murdock tells us to expect an expanded new menu very soon.

Their first two weeks of brunch have found an immediate audience (not surprising, considering the ongoing closure of Moe’s for renovations), and Murdock says it’s already a big success.

The brunch menu is simple, covering the basics that people expect on a lazy Sunday morning (ie. French toast, eggs, benedict, omelets) with a couple of hearty flourishes like Crazy Southern Eggs, a crispy cornbread that comes topped with pimento cheese and a fried green tomato alongside fried chicken, green tomato relish hollaindaise sauce, and two poached eggs. Try not napping that one off.

They also have Southern-style fish and chips with fried catfish, poached eggs, and potato chips with blue cheese slaw. The Eggs Granville is a toasted cheese biscuit with sweet caramelized onion dijon, wildflower honey, slow-roasted pulled pork, and poached eggs with hollandaise and chives on top.

For some hair of the dog, the bar has mixed up a couple of specialty Sunday cocktails like the Wascally Wabbit with vodka, fresh carrot juice, and pressed apple juice. Yum.

Yesterday, they also debuted their Sunday Southern Family Supper from 5-9 p.m. which offers a fixed price menu of traditional favorites. Somebody check it out next weekend and report back. We’re dying to see if this will become as legendary as Murdock expects it will.


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