Perfection, Over Easy

5 Point pops up the perfect Sunday brunch!

By Jan Walsh

Food Warrior, George Reis and his team have been fighting the good fight at Ocean and 5 Point Public House Oyster Bar since March. They continue to pivot with the pandemic, meeting each and every obstacle with new solutions.

Their latest idea is a popup brunch for two Sundays at 5 Point, August 23 and 30. Kev and I arrive for our 10:30 reservation for the first brunch and are seated at a window table, draped off from other tables for privacy and safety. The drapes are actually shower curtains with old barn door artwork, which fit the ambience perfectly. Nice touch.

We order cocktails Island 75 and Maria Bloody. The Island is a bright, fizzy sipper of Bacardi Rum, lime, pineapple, Angostura, and Prosecco. Not sweet. Just the right balance of beautiful flavors. And the Maria is among the best bloodies I have ever tasted. No showboating garnishes here. Celery inside and lime on the rim are all that is needed to accent this scrumptious synthesis of Luna Azul, house bloody Mary mix, and house hot sauce. And after one taste of each other’s drink, we had a second round but swapped drinks.

We also started with the Gravy and Biscuit and Bread Basket. Why are two bread options on the menu? Because executive chef, Richard Trent’s grandmother would whip him if he did not make gravy and biscuits. And after my first bite, I agree and would support her efforts. This large, warm, golden white cheddar biscuit is perfect for sharing. We tear it in half and drizzle all of the creamy, sausage gravy over it. I expected to stop after one bite and let Kev have the rest. But no way as I am comforted by every bite of this goodness. The basket includes a substantial cinnamon roll, beignet, and chocolate scone. They are accompanied by an Alabama green plum preserve and a divine strawberry butter, which Chef Trent made of their strawberry preserves. We slather the three breads with the strawberry butter and swoon over each one. We even ordered an extra helping of the butter.

While we enjoy our first course, the band, Moral Support’s musicians Tommy Trumpet and Steven McCullough begin to perform, “Ooh Child,” which brings a déjà vu moment for me—I was just singing this song to my dogs yesterday! I begin humming along the lyrics, “…Things are going to get easier… Things are going to get brighter” as they drift through the air, along with aromas of bacon from the open kitchen. Here cooks are swaying with the vibe as they plate baked oysters, low country quiche, and salmon Benedict. Suddenly an immense feeling of joy and happiness strikes my soul. And I am grateful to be here at this moment in time.


As entrees, Kev orders the Peach Stuffed French Toast, and I opt for the Crab Omelet.

But we don’t stop there. On the back of the menu are sides! Kev orders two eggs over easy, and I add the Aancho Chile Grit Souffle. Kev’s four slices of French toasted Hinkle bread are stuffed with fresh Chilton County peaches and a dreamy, creamy mascarpone. We drizzle a generous helping of a sensational house made syrup, made with the Alabama green plum preserves, over the bread. Oh, my! This fruity, creamy toast is to die for. Highly recommended! And his two farm eggs are perfectly prepared, as the yolk still runs. The oversized omelet is chock full of fresh crab and enhanced by leeks, avocado, and crème fraiche. And the farm egg flavor shines through along with the freshness of the sea in the crab—neither overpowering the other. Much like our musicians, the egg and crab highlight each other, while putting on a show. It is accompanied by a lovely peach salad. And my souffle rounds out and spices up my marvelous meal.

We end this perfect brunch experience with none other than a bowl of decadent Bananas Foster, which includes a pecan pound cake and buttermilk ice cream.

I suggest you make reservations now for 5 Point Public House Oyster Bar’s August 30 pop up brunch… It is sure to sell out.

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