Bold flavors and subtle twists on morning fare help you start the day at Big Bad Breakfast. We offer excellent lunch offerings too, and a full bar. We squeeze fresh juices daily, prepare custom made meats and house made jellies.
Chef John Currence has finally burst the seams of Oxford, Mississippi and joined forces with Birmingham's Fresh Hospitality Group to bring you Big Bad Breakfast. Currence holds the accolade of James Beard Foundation’s “Best Chef South” 2009 and is also the author of his own James Beard nominated cookbook, Pickles, Pigs and Whiskey. Leo Oliver is the local chef. And James Claborn is the operating partner.
Big Bad Breakfast's mission is to give the proper respect to The Most Important Meal of the Day. We make our own bacon, our own breakfast sausage, Andouille, and chicken sausage at Big Bad Breakfast. We also make our own jellies at Big Bad Breakfast. Who else does that? Just Us.
The 3,600-square-foot Big Bad Breakfast Birmingham restaurant seats 104 diners inside and another 60 on the tree lined patio. The restaurant includes a retail counter for those who want to take home Big Bad Breakfast's bacon, sausage, or their branded t-shirts, mugs, and Octane coffee.
American, Southern Breakfast
Visa, Mastercard, Discover, AMEX
Chefs Counter Table
Game Day Gatherings
Outdoor Seating and Dining, Child Friendly