The Yard debuts delectable, pre-fixe, weekend brunch!
By Jan Walsh
The Yard is now offering brunch on Saturdays and Sundays. This well- conceived meal was planned by Elyton Hotel’s general manager, Chris Townsley and executive chef, Chris Moore. The duo wanted uniqueness in both fare and format. Thus, it is pre-fixe price of $30 per person for three courses per person or $40 for same three course offering plus mimosas for two people.
The Yard offers a brunch cocktail list for those who want something stronger. Maybe next time. Today, we opt for the mimosas, which includes a bottle of Wycliff Brut, “California Champagne,” and a carafe of orange juice. Kev loves mimosas, and I like my “mimosas” without the juice. So, this set up pleases us both. The well chilled bottle of bubbly is kept cold, at the table in its own ice bucket, which allows us to be in charge of our pours. We pair the bubbles with the first course, which is a “For the Table” Cast Iron Cinnamon Roll. This large roll arrives warm and generously iced. We cut off pieces and nibble on this sweet start to brunch.
For appetizers, Kev chooses Avocado Toast, and I select the Redmont Vodka Tomato Soup. Kev’s toast is a large and lovely piece slathered with avocado on a bed of lettuce, and topped with tomatoes, carrots, and a poached egg. This well-balanced dish has it all. Highly recommended! I love tomato soup, and admit I have never met many bowls of tomato bisque or soup that I did not like. But I have never had one with vodka… until now. The soup is piping hot, chunky, and boasts hints of heat without being too spicy. And forget Saltines the tastiest, chunky, salted biscuit croutons float in the center rounding out the bowl. It just might be the best tomato soup I ever had! Next time, we must try the Wood Fired Flatbread and Smoked Trout Dip, which also wooed us.
Our entrée selections include Prime Rib Benedict and Spicy Chicken with Red Velvet Waffles. Yet it is a tough choice because the entire array of entrees tempt from a big American Breakfast at the top of the list to Farm Yard Burger at the bottom, along with Daily Catch Fish and Grits, Lemon Ricotta Pancakes, Braised Pork and Eggs, and Smoked Carolina Trout Niçoise in between. Kev’s thick cuts of tender prime rib are served atop a hearty cat head biscuit and are crowned with poached eggs and an herbed Hollandaise. He is a happy man. My chicken is a beautiful bird, cooked perfectly crisp and golden on the outside, white and moist on the inside, and flavorful throughout. And the waffles are unique and festive, served with a rosemary buttercream and Sugarman maple syrup.