Sunday Brunch at South Main Kitchen is full of adventurous food and cocktails!
On a recent Sunday, we were able to walk right in for brunch with no wait! I love the rustic decor and laid back feel of South Main Kitchen. Plus the music is perfect – not too loud and songs you know from the 80s and 90s. Plus our server, Karma was outstanding. Ask for her when you go there.
Even if you do have to wait for a table, it’s not a bad thing. There’s an inviting bar area and the drinks are spectacular. There are a dozen house cocktails which include a Bloody Mary and a Mimosa. If that’s your brunch thing, go for it, as SMK has their own spicy Bloody made with green chili vodka. But I’m so glad I ventured out and took our server, Karma’s recommendation, the Twilight in Tulum. The tequila based drink is matched with pear syrup, cassis noir and domaine canton, a ginger-flavored liqueur. I’d like to go back and try the Frida cocktail, another well-balanced sounding cocktail good for brunch. It’s made with lavender-infused gin, suze, carpano bianco, saint germain, and rosé syrup.
Normally, I wouldn’t begin brunch with a salad, but the SMK salad with peaches and candied pecans was calling my name. And, I’m not sure what is in their citrus-based dressing, but it is divine. Another starter we tried was the tostada stack. The crispy corn tortilla, black rice, creamed lima bean and feta make quite a filling meal.
I have to take a second to mention one side – the creamy coriander grits. I don’t even like grits at all! But these are heavenly! I highly recommend getting them whether or not you like grits, and give them a try. I’m pretty sure you’ll fall in love with them.
As tempting as the four different kinds of omelettes on the menu at South Main Kitchen, including a Three Pigs omelette with, you guess it, bacon, sausage and ham, are, it was the Short Rib Crepes that caught my eye and I didn’t regret my choice. The short rib are no doubt cooked on the Big Green Egg South Main Kitchen has outside. Then it is topped with a phenomenal garlic sauce. Inside is caramelized onion, bacon, spinach and goat cheese. This dish is one of the best things I’ve eaten this year.
I don’t know about you, but brunch isn’t a weekly thing for me. It’s more like once every six or eight weeks kind of thing. So, when I do go out to brunch, it’s my main meal of the day. I really go all out with brunch cocktails, starters and even dessert. And South Main Kitchen was no exception with their desserts. Make no mistake, we were quite full, but thankful the dessert portions were reasonable.