Bar Roma or Roman Holiday

The Slow and Savory Review

It was a normal day until Brandy met the lion tamer. She had been wandering around the Randolph Street Market, browsing for antique wine racks and vintage lace doilies when she came across a rather imposing figure. They wore a tailored suit and an old fashioned coat that had tails draping down to their ankles. Their white gloved hands were clasped tightly behind their back. On their head rested a red satin top hat. But none of these visuals were what caught Brandy's eye. Indeed, what she had first noticed was the short whip in the figure's hand. "Using that for price negotiations, eh?" she commented to the person. They raised a dark eyebrow at her. "I, mam, am a professional lion tamer," they said, "And this is simply a tool of my trade." "Oh," said Brandy, "You're on pest control duty then?" "No mam. I simply do not care to leave my home without my instrument. It is an extension of myself. Besides, one never knows when it might come in handy."

This intriguing figure, it turned out, went by the name of Bucatini Bianco. Brandy and Bucatini wandered up and down the festival for an hour or so, chatting about their individual adventurous lives until Brandy had an idea. "Say," she said, "Would you like to grab a bit of brunch with me? There's a lovely Italian restaurant up in Andersonville I've been wanting to sample and I think you might enjoy it." Bucatini agreed with a short nod and the two headed off with their arms full of various treasures from the market.

Bar Roma in Andersonville was their destination, and they arrived to find a warm and rustic feeling U shaped space, laden with brick, aged woods, and antiqued metals. Even though the design utilized dark colors, the windows at the front of both sides of the dining room brought plenty of light into the space, making it feel more open and breezy.

Brandy began her meal with a Pomegranate Basil Smash, a delightfully sweet, slightly tart, and herbaceous drink that tasted like a summer day spent sitting in the middle of a garden. Bucatini went with a simple belini, which was light, crisp, and fresh tasting.

To snack on while they plotted out the rest of their meal, Brandy ordered them the Colazione di Straciatella, which consisted of grilled green grapes, some rustic toasted crostini, and an impossibly creamy Straciatella cheese (which sort of resembled the inside of burrata), drizzled with honey and some balsamic vinegar. The combination of such simple, but high quality ingredients was utterly delightful, with bursts of sweet, salty, and milky flavors coming in every bite. "There is no taming my taste buds now!" Bucatini chuckled, cracking their whip off the to side of the table.

Next, they shared a plate of Maritozzi con la Panna, an Italian style French toast, coated with almonds and stuffed with a banana, mascarpone cream and served with a side of bacon. Brandy thought the flavor of the toast was spot on, with a decent custard like interior to it and a wonderful crunch from the almond coating. The banana helped quite a bit to break through the sweetness and egginess, while the bacon served as a salty palate cleanser between sugary bites.

For their entree, Bucatini selected the Torticcio alla Trastevere, which Brandy took to be an Italian twist on a chilaquiles. At the base of the dish was crispy tortillas smothered in a tomato-chipotle sauce and then topped with smoky pork belly, avocado, and ricotta salata. Bucatini was immediately impressed that the tortillas remained crispy under the weight of all the toppings, which gave a nice textural contrast to some of the softer elements of the dish. The pork belly was a real standout, with it's succulent and smokey nature, while the sauce provided a bright and rich tomatoiness that actually lightened up some of the heavier flavors. "If I was eating this at home, be sure that the lions would have nothing to lick from the plate!" guffawed Bucatini, making Brandy wonder if they were implying that they actually kept lions as pets.

Brandy, never able to resist a plate full of carbs for breakfast, ordered the Rigatoni alla Carbonara. The rough cracked black pepper that was sprinkled across the plate meant that every bite had a thrilling sense of danger to it that Brandy rather enjoyed. The pasta had been cooked well, but Brandy found herself thinking that she preferred the more traditional spaghetti to the rigatoni, if only because the little tubes didn't hold onto the sauce or the cheese as well as she would have liked. The bacon in the dish lent a good amount of flavor, but didn't overwhelm everything else.

Finally, they both ended their meal with a little dessert. Brandy chose the Affogato, which was simple, perfect, and satisfying. "I only discovered the joys of an affogato a few years ago," said Brandy, "but they have become one of my favorite things. There is nothing quite as pleasing as pouring a dark, rich espresso over a bowl of ice cream." Bucatini had picked the Panna Cotta, which came with a salted caramel sauce and fresh berries. They giggled with delight at the jiggly little sweet, which was dotted with a galaxy of vanilla beans. The panna cotta it self was extremely light, as if it had been made with whipped cream, and had a very pronounced coffee flavor. Bucatini especially liked that the caramel sauce contained small bits of sea salt for a little bit of crunch and an extra burst of flavor.

Several hours after first meeting Bucatini, Brandy had learned more about lion taming than she ever thought she would need to know, and she felt her life was somehow enriched because of it. Bucatini, in turn, had a much more comprehensive knowledge of brunch by the end of their meal. "I never thought that the combination of sweet and savory flavors could be so important," said Bucatini in wonder. "And I never knew lions were such quirky creatures," Brandy replied, "How on earth to do you fit five of them into your home?" "Oh, they are rare miniature lions. Only about 10 pounds each." It was only then that Brandy began to suspect in earnest that Bucatini may have been, in actuality, a skilled and formidable house cat tamer.

The writers of this blog were invited to dine at the restaurant free of charge in exchange for an honest review.

The Short and Sweet Review

Replay or Brunch Playlist

The Slow and Savory Review
It's extraordinary how restaurant trends evolve.  One day it's steak houses that are all the rage.  The next, it's bowls of ramen or crazy burgers.  But there is one trend Brandy rather likes the look of: the gaming gastro pub.  Having visited a few of these denizens of delight over the last year or so, Brandy has grown rather fond of the concept, which often mixes things like pinball, table top games, bowling, and retro video games ("Virtually all video games are new to me, so there's no point in calling them retro," Brandy often gripes) with creative new twists on typical bar food and cocktails.

It was while trying to explain these new kinds of restaurants to her friend and go-to gaming expert, Hawk, that Brandy came across one she'd not yet visited.  Replay in Andersonville not only boasted a wealth of free video games to play, they also featured an extensive menu and a huge selection of beers, bourbon, and cocktails.  "So you're telling me I can go there, play a game, order my drink, play another game, order food, play another game, eat the food, and then play another game?" Hawk asked in disbelief.  "I suppose so," Brandy replied.  "Amazing!  I didn't think I could do that anywhere other than my own bedroom!  Let's go!" he exclaimed.

Replay had a nice, comfortable neighborhood bar feeling to it while still featuring some little design touches, like a colorful hand painted mural that surrounded the gaming area of the room.  It's corner location meant that the space got plenty of light, and while a little cramped at the tables,  the isles between the games were easily maneuverable.

Brandy and Hawk started off with some pick me ups, sampling the an Irish Coffee and a Kentucky Coffee.  The Kentucky Coffee was good and strong with a decent hit of of bourbon flavor that Brandy really enjoyed, while Hawk found his Irish coffee to have the perfect ratio of booze to caffeine.  "I don't know that I've ever seen the point in alcoholic coffee drinks, practically speaking.  I mean, one end gets you going up while the other end brings you back down," said Hawk.  "Yes, well, I don't think many people drink alcoholic coffee beverages for practical purposes," Brandy replied.

First up, the pair split an order of the Fried Chicken and Waffles.  Brandy really loved the mix of savory and sweet on this dish, especially as it had been topped with a crunchy jicima salad, some spicy sriracha aioli, and a drizzle of decadent maple butter.  The chicken was nicely crisp on the outside and extremely juicy on the inside, while the waffle boasted a rather pleasant chewy texture.

Moving on to entrees, Hawk dove in with the Corned Beef Hash.  This was most certainly a dish for a practiced carnivore, with more hunks of meat than anything else.  The meat itself was very nicely spiced, but not greasy at all, which Hawk appreciated.  "A hearty breakfast like this is the perfect thing before a marathon gaming session," he commented, "Gives you plenty of protein for a sustained energy release.  That sort of thing comes in handy at about the seventh hour of game play."  "Seventh hour!?" Brandy exclaimed.  "Oh, that's nothing.  I once saw a guy play a week straight of Pac-Man, only napping for short bursts in between level screens."

Brandy chose the Lobster Benedict for her main course.  She particularly liked that this version of the brunch staple used a toasted pretzel bun in place of the more traditional English muffin, which can sometimes bog the dish down with toughness if not toasted properly.  The hollandaise, which had been infused with dill and tarragon, was extremely flavorful, but not overpowering, and the lobster was plentiful and tender.  "I feel a kinship with this particular Benedict," Brandy said, "At first it seems rather luxurious and extravagant, then it seems bold and unexpected, and finally soft and agreeable."  The potatoes on the side were also exemplary, with a lightly crisp outside and a buttery flavor.

Lastly, the two finished off the eating portion of their meal with a serving of Bread Pudding.  This particular confection had a lovely caramelized exterior and a soft, rich interior.  The flavor was predominantly of a warm cinnamon, but was also accented by dark, melty chocolate chips.  "The sugar in this will help keep our minds sharp when we head into the thick of battle," said Hawk.  "And by battle, you mean pressing buttons to shoot at little electronic images?" "YES!"

And so now properly prepared, the two friends went to war on the gaming floor.  A few hours later, Hawk's ego was feeling pretty bruised by Brandy's surprisingly agile and tactical moves.  "Good thing you did get a good meal in you before taking me on," Brandy said, smugly, "Now at least you'll have the energy to accept defeat!"  "But I don't understand," Hawk gawked, "I thought you didn't know the first thing about video games!"  "I don't," said Brandy, "But I never said I wasn't a good shot."

The writers of this blog were invited to dine free of charge by the restaurant in exchange for an honest review.

The Short and Sweet Review

Swedish Bakery or Dangerous Danish

The Slow and Savory Review

Sugar.  That sparkling, crystallized, bastard of a sweetener.  It has absolutely no health benefits to speak of other than building fat to keep us warm for the winter.  And yet, something deep inside of us all craves it, needs it, will stop at nothing to get it.  What an awful trick of nature.  And yet, not many people would be willing to part with their sweet teeth.  Especially not Brandy, as she would be left entirely toothless (in fact, she had been toothless for a period in 1947 after winning a "How Much Cola Can You Drink?" contest, but luckily part of her winnings was free dental care for life).

It was a crisp fall morning that Brandy found herself wandering about Andersonville when a sudden craving for sweets over took her.  Looking around, Brandy eyed a large building with Swedish Bakery written on it. "Perfect," she thought to herself, "No one does sweets better than the Swedes."

A second after stepping foot into the bakery, Brandy felt quite overwhelmed.  Breads, cakes, pastries, truffles, all beckoning her from behind clean and bright glass bakery cases.  Eager faces peered at her from behind the counters, awaiting her order, but Brandy just walked from case to case, her mouth watering continually.  "There's complimentary coffee to enjoy while you look, dear," said one of the lovely people.  Brandy nodded, looking towards the coffee station, which was set up near a sunny window.  "Do you need some help, deary?" a nice woman asked.  Brandy nodded once more, managing to choke out, "Something for breakfast."  The woman smiled at her and said, "Come this way.  We'll chat."

At once Brandy was presented a dazzling array of treats like Cinnamon Apple Bread and Orange Cream Bundt Cake, but it was the sweet rolls and pastries that really caught her eye.  In a flash Brandy was presented with a beautiful box of assorted Danishes and a bag containing two of the woman's personal favorites, a Poppy Seed Cruller and an Almond Horn.  While Brandy watched as the woman delicately tied the box up with a bit of string, she helped herself to a few generous samples that had been left on the counter.  "Make sure you try the Cinnamon Roll," the woman told her, "They're even better warmed up."  "Aren't we all?" Brandy responded through a mouthful of pumpkin bread.

Once home and with a cup of coffee in front of her, Brandy finally indulged her sweet tooth.  First, she sampled the Danishes, which came in Lemon, Raspberry, Apple, Strawberry, Blueberry, and Apricot.  Brandy very much enjoyed the blueberry, which had a thick and rich jam, and the apricot, which was very bright and flavorful.  The raspberry was also quite good with a nice fresh taste to it, and the lemon was quite creamy and delicate.  Her least favorite were probably the strawberry, which didn't taste much like anything, and the apple, which was also lacking in a little flavor.  The pastry on all of the Danishes was moist and buttery with just the perfect amount of sweetness from the little drizzle of icing.

The Poppy Seed Cruller was very interesting indeed.  The pastry it self was rather light and crumbly, and the poppy seed mixture was very very sweet and subtle.  Brandy found it perfect for dunking into her coffee.

Lastly, the Almond Horn, which was a sort of croissant, but filled with a very delicious almond paste.  This was certainly meant for satisfying sweet teeth, but also provided a nice mix of textures with the crunchy nuts on top and the flakiness of the croissant.

With her insatiable need for sugar now satisfied thanks to Swedish Bakery and with a little money still left in her pockets (the entire assortment only came out to about $15) Brandy took a short nap before venturing out once again, this time in search of something to satisfy not her sweet tooth, but to stop the odd tremors she gets when she's gone more than 12 hours without a cocktail.

The Short and Sweet Review

Vincent or Starry Starry Late Morning

The Slow and Savory Review

Not many know that Brandy is deathly afraid of anything that reminds her in any way of Holland.  No one in living memory has even been able to pin down the exact story, but we do know it has something to do with a clogging contest and an arrant windmill blade.  If fact, whenever Brandy is asked to recount the event, she mumbles some thing about tulips and takes a hit from her hip flask.

Perhaps this is the reason she was so wary of visiting Vincent, the so called "American bistro with a heavy Dutch accent," in Andersonville.  Biscuit Brown practically had to drag her there (Biscuit had heard tell of Vincent's famously decedent Bloody Marys), and once there had to deny Brandy's requests to blindfold her. The beautiful clean decor did ease Brandy's panic, especially when she saw the abundance of lit candles, which reflected off the various mirrors hung around the room, creating a stunningly warming effect.

To settle her nerves, Brandy ordered a cocktail called The Getaway, a sort of bitter blood orange flavored punch.  The bitterness did shine through at first, and then finished sweet, which Brandy rather enjoyed.  Biscuit chose the Cheesemonger Bloody Mary, a traditional spicy tomato cocktail which came with what looked to be an entire cheese board, complete with stone ground mustard and pumpernickel bread (another possible option, Vincent's Bloody Ear, a Bloody Mary inspired by the restaurant's name sake Vincent Van Goegh, came with a fried pig's ear.  "I refuse to eat anything I can buy in a pet store," Biscuit was heard to comment.)  Biscuit loved the drink for its spices, but had some issues drinking the chunkier bits through her straw.

After Brandy stopped nervously eyeing a pair of decorative clogs in the corner, she ordered the Fried Oysters over Snert.  Beautifully plated on a cutting board with a fresh hunk of bread and a sea salt dusted mound of butter, Brandy's fear began to subside as soon as she saw the dish.  The snert, which Brandy soon figured out was a sort of porridge like split pea soup, was warm and comforting, with big chunks of bacon and carrots to break up the gentle taste of peas.  The oysters could not have been cooked more perfectly; lightly crunchy on the outside, but supple, fluffy, and briny on the inside, they lent a perfect contrast to the soft snert.  Brandy was left with so much butter after she had finished the dish (it was a VERY generous portion of butter) that she considered asking their lovely waitress to box it for her, so as not to waste it, of course.

Biscuit chose a simpler dish, a Bacon, Cheddar, and Tart Apple omelet, which also came served with a fresh baked biscuit and house potatoes.  The omelet was on the dense side, which Biscuit rather liked, and the mix of textures and flavors was spot on.  The potatoes were soft and tasty, but Biscuit really loved the biscuit, which had just enough crunch on the outside, but was soft and moist inside.  "I know biscuits, and this is most certainly a good one," Biscuit commented as she slathered more apple butter onto the baked treat.

To finish up, Brandy and Biscuit split an order of pancakes, topped with brown sugar bacon, breakfast sausage, and kumquat jam.  The bacon was heavenly; crispy and sweet to the point of almost being like candy.  Brandy desperately wished for more than just the two pieces they'd been provided with.  The sausage was nice as well, with a good snap on the casing and a lovely herbaceous quality to the meat.  The pancakes were not the typical light as air confections most other places strive for, but rather of a more adult density, with nice toasty bits around the edges.  The kumquat jam provided a lovely sour bitterness to the dish that ever so slightly tickled the taste buds. 

After such a filling and warm meal, Brandy's terror of the Dutch had all but disappeared.  "If I had known a little bit of snert was all it took, I could have avoided a lot of awkwardness over the years," Brandy huffed as they left.  Although most of the dishes were over $10, the amount of sides and the generous portions more than made up for the slight priciness.  "Not to mention that $12 for a Bloody Mary may seem expensive until you see the cheese plate that comes with it!" Biscuit pointed out.  With this lovely spot in mind, Brandy has now decided to spend her Christmas at the International Clogging Championship in Holland and she wished us to wish all of you a very Merry Christmas and the happiest of Holidays!

The Short and Sweet Review

A Taste of Heaven or What, no Angel Food?

The Slow and Savory Review

The Cupcake.  Such a lowly pastry, once considered only fit for children's birthday parties, but now so much the focus of a culinary dream scape that every bakery on earth seems to have gone cupcake crazy.  From the humble vanilla to more adventurous creations made with everything from bacon to sweet peas to wine and cheese, the cupcake has become a canvas for every aspiring artist with a whisk and more butter cream than they know what to do with.  Brandy, for one, is a definite fan of this trend, though she does think a few too many eateries have jumped on the cupcake bandwagon without a good recipe behind them.




And so Brandy headed to A Taste of Heaven with high expectations, not only because they have a constantly rotating menu of gourmet cupcakes, but also to sample their equally lauded brunch selection.  A short wait for a table enabled her to admire the bright and quirky interior, dotted with homey and whimsical touches like tea cup lamps on every table.  About every fifteen minutes or so a happy server made the rounds about the room with a plate full of free samples fresh from the ovens (the samples on this day were of a warm and delicious Pumpkin Bar, which tasted like a combination of coffee cake and pumpkin pie). 

Once seated Brandy ordered an iced coffee, which came nice and strong.  A rarity as well, this establishment offered free refills of their iced coffee, as well as the usual iced tea and hot coffee, which Brandy was very pleased to see.

To start off, Brandy ordered a bowl of Greek Yogurt, which came with house made granola and fresh sliced strawberries.  The yogurt and strawberries were nicely fresh and light, but the granola was the true star, lending not only a crunch, but a sort of lemony honey flavor that went along nicely with the yogurt.

As her entree, Brandy chose the Eggs Verde, an omelet made with tomatoes, spinach, provolone cheese, and house made pesto.  Sadly, the pesto was not mixed into the eggs, as Brandy had expected, but came served as a dollop atop the omelet, making the mixing of the quite flavorful condiment into the dish a little awkward.  The spinach was wonderfully fresh, having barely been cooked beyond a wilt, but the tomatoes were a bit overcooked and mushy.  The dish also came served with a variety of sides; a large portion of hash browns, a fresh made biscuit, and a small selection of fruit.  The hash browns were very disappointing, having almost no texture or flavor to them.  The biscuit, on the other hand, was heavy, but very tender, with the slightest sweetness that really made it unique.  Brandy was happy to see a few nectarine slices on the plate along with the usual melon, pineapple, and grapes.

Though stuffed from her mighty breakfast, Brandy did buy two cupcakes to take home with her for dessert; a Boston Cream and a Raspberry Rhapsody.  The Boston Cream was true to its namesake, with a thick chocolate gnache covering a yellow cake filled with equally think and delicious pastry cream.  The Raspberry was more of a surprise, with the berries not only being included in the light frosting, but also in the actual cake batter itself, and a filling of the same pastry cream was just the icing on the... the cherry on the... a very nice surprise.

Extremely friendly service and a few surprises along the way definitely make A Taste of Heaven a divine stop, and with most plates under $10, most eaters will have enough money leftover to sample one or two cupcakes for themselves.

The Short and Sweet Review

Big Jones or Brunch on the Bayou

The Slow and Savory Review:

For Biscuit and Birdie Brown’s 50^th anniversary, Bunny and Brandy decided they needed a taste of their homeland.  Luckily, a few whispers had reached them about Big Jones, a restaurant in the Andersonville neighborhood that served an upscale, yet comforting Southern style brunch.

Upon entering, one is greeted by grand red velvet curtains, which as Brandy pointed out were an ingenious yet lavish way of blocking the draft from the door on a cold winter’s morn.  The interior of Big Jones was stylish and elegant without being overly delicate or fussy.  Textured wallpaper, interesting lighting fixtures, and old fashioned hand painted wooden chairs make one feel as though they’re stepped into the parlor of a fashionable older relative.

To their surprise, there was no wait for a table.  Almost immediately upon sitting down, Our Ladies and the happy couple were treated to a plate of complimentary beignets.  Hot, crispy on the outside, fluffy on the inside, and covered in powdered sugar, they were the perfect beginning to the morning. 

Before delving into the variety of food on offer at Big Jones, the tea selection is definitely worth mentioning.  Biscuit, on Birdie’s advice (he is an expert on tea, after all, having been stationed in both India and China during various wars) ordered the Jasmine Pearl tea, while Bunny selected the Himalayan Darjeeling.  Both came served on a tea set for one, complete with a self brewing tea pot, cup and saucer, and a tiny pot of honey.  Bunny’s eyes went a little misty after the first sip, saying her tea tasted like liquid home.  Brandy, on the other hand, ordered the Desert Pear Iced Tea, one of Big Jone’s many exotic sounding ice teas.  To her surprise, the waitress brought over a strange looking carafe and a glass of ice.  She explained that the flavored syrup was contained within the tiny glass topper and could be poured out according to the taster’s desire along with the tea.  Birdie soon regretted his choice of a tiny cup of espresso after seeing such wonders presented to the table.

For starters, Birdie suggested (as he is an expert on Southern fair as well as a tea sommelier) the group order the Crawfish and Boudin Fritters as well as the Cheddar Biscuits, in honor of his dear one.  The fritters were crunchy and tangy, with just a hint of spice.  But the Biscuits (the food, not the southern belle) were the real standout.  Eaten plain, they were wonderfully dense and gooey, but when the honey butter and apple compote they came presented with were added, they became the things dreams are made of.  Well, Bunny and Brandy’s dreams, in any case.

For the main event, Brandy selected the Mushroom and Leek Omelet with a side of Cheddar Grits.  The plating on this particular dish was rather disappointing, with only a few sliced leeks on top providing some color.  A simple slice of fruit or drizzle of sauce would have done wonders.  Regardless, the omelet was pretty straightforward.  The filling, which also included goat cheese, hadn’t been mixed together, meaning there were pockets of cheese, then leek, then mushrooms.  Brandy though mixing all of those things together would have been much more desirable.  As for the grits, they were creamy enough, but didn’t really taste of cheese.

Birdie’s omelet was a tad more adventurous.  He had ordered the Bayou Teche Omelet, which held more crawfish plus cream cheese and house andouille sausage.  It imparted a certain smokey flavor as well as spice, making for excellent “recovery” food, as Birdie put it (Biscuit reported he’d been out late the previous night with some old war buddies, celebrating the 50^th anniversary of his bachelor’s party).

Biscuit squealed with delight when she saw catfish and grits on the menu.  Served with cornbread and two eggs fried eggs, this plate looked amazingly appetizing even to Brandy, isn’t much of a fish eater (“Which in England means I’m practically a vegetarian,” she pointed out).  Biscuit reported that the fish was cooked perfectly; flaky inside with no hint of fishy smell.  The cornbread was very rustic with chunks of corn hidden inside.

Bunny, ever the adventurous soul, ordered yet another Crab Cake Benedict, though she tried to denying it, saying that the dish had “Benedict” no where in the title.  Officially, she ordered Eggs New Orleans, which was a plate of poached eggs served over crab cakes and popovers and topped with hollandaise.  “It’s not a Benedict!” Bunny continued to protest to a table full of raised eyebrows.  Regardless of whether it was or wasn’t, Bunny did say that the eggs were well poached and the crab cakes were excellently spiced and fresh.  The surprise on the plate were the Potatoes O’Brien, which were nice and crispy, well seasoned, and an excellent compliment to the dish.

As it was a special occasion (and because Brandy was grumpy about her under plated and simplistic omelet) the group decided to order desserts.  First, the Moon Pie, made of peanut butter fluff and crispy cookie, covered in chocolate and served with banana ice cream.  There was a surprising smokiness present on first bite, which the group discovered was due to the addition of bacon.  The second dessert was the Boca Negra cake, a rich chocolate torte served with freeze-dried rice and raspberries, as well as “benne” ice cream and a cherry gelee.  This one was very rich, with safe flavors countered by unusual textures from the torte’s accessories.

The whispers were definitely correct when it came to Big Jones.  So many surprises should surely have cost a fortune, but each of Our Ladies made it out of the restaurant spending less than $30 (keep in mind, that included tea, 2 appetizers, a main course, and a dessert).  This is a place to sit back and enjoy on a lazy weekend morning if there ever was one, and so authentically Southern that Biscuit and Birdie’s accents definitely seemed a lot stronger upon exiting the establishment.

The Short and Sweet Review: