Photo by Carissa Gan on Unsplash
Weekend brunch has really come into its own in recent years in the capital city. Now that spring has sprung, it's the perfect time to enjoy a leisurely late weekend break.
The Manship Wood Fired Kitchen (1200 N. State St., Suite 100, 601-398-4562, themanshipjackson.com)
When: Saturday, 9 a.m. to 2 p.m.
What: Main dishes such as biscuits and gravy, sausage biscuits, fried French toast, and duck leg or pork belly and eggs; and sides such as house maple sausage, polenta, smashed hash browns and home fries.
Babalu Tapas & Tacos (622 Duling Ave., Suite 106, 601-366-5757, eatbabalu.com)
When: Sunday, 11 a.m. to 3 p.m.
What: Dishes such as torrijas (Babalu's version of French toast) and Baba-tine (the restaurant's take on poutine with housecut fries, Chihuahua cheese, Fresno peppers, green onions, braised beef short rib, jus and a sunny-side-up egg); desserts such as cayenne chocolate truffles and cinnamon bread pudding; and drinks such as the Bloody Maria (spicy bloody Mary mix with blue agave tequila, jalapenos, candied bacon and a Tajin-spiced rim).
BRAVO! Italian Restaurant & Bar (4500 Interstate 55 N., Suite 244, 601-982-8111, bravobuzz.com)
When: Sunday, 11 a.m. to 5 p.m.
What: Dishes such as breakfast pizza with a bechamel sauce, mozzarella, smoked bacon, Italian sausage caramelized onions and scrambled eggs, shrimp and grits, and crab cakes with tomato-tarragon beurre blanc, crispy shoestring potatoes and seasonal vegetables; a cocktail menu with drinks such as a screwdriver with Cathead vodka and orange juice; the Mississippi red dress with Cathead vodka, muddled strawberries, lemon juice, simple syrup and a splash of soda; and a bubbly menu with drinks such as the 1994 with chilled sparkling wine, limoncello, Cointreau and a lemon twist.
Estelle Wine Bar & Bistro (The Westin Jackson, 407 S. Congress St., 769-235-8400, estellejackson.com)
When: Sunday, noon to 3 p.m.
What: Dishes such as omelets, fried chicken biscuits, the butcher burger with bacon heirloom tomatoes, red onions and fried egg, pancakes, sweet potato pancakes, chicken and waffles, and a Lox bagel; sides such as cheddar grits and potato hash; and a special cocktail menu for brunch.
Saltine Restaurant (622 Duling Ave., Suite 201, 601-982-2899, saltinerestaurant.com)
When: Saturday-Sunday, 11 a.m. to 3 p.m.
What: Dishes such as a quiche, Scotch egg (an egg that's wrapped in maple breakfast sausage and then deep fried); cinnamon roll and pancakes with seasonal fruit, maple syrup and candied pecans; and drinks such as a mimosa, nitro cold-brew coffee and Saltine's blood Mary.
The Iron Horse Grill (320 W. Pearl St., 601-398-0151, theironhorsegrill.com)
When: Sunday, 10:30 a.m. to 3 p.m.
What: Waffle bar that includes toppings such as maple syrup, blueberries, strawberries, pecans and powdered sugar; and an omelet bar with toppings such as sausage, bacon, crab meat, mushrooms and bell peppers.
Table 100 (100 Ridge Way, Flowood, 601-420-4202, tableonehundred.com)
When: Saturday, 11 a.m. to 2 p.m.; Sunday, 10:30 a.m. to 2 p.m.
What: Brunch dishes such as buttermilk fried chicken, slow-roasted angus prime rib, Table 100 signature eggs Benedict (buttermilk biscuit, hickory-smoked pulled pork, poached eggs and a smoked-tomato-barbecue hollandaise sauce; entrees such as the Table 100 burger, fried jumbo Gulf shrimp and Ashley Farms chicken breast; and more.
Char Restaurant (4500 Interstate 55 N., Suite 142, 601-956-9562, charrestaurant.com)
When: Saturday, 11 a.m. to 3 p.m.; Sunday, 10 a.m. to 3 p.m.
What: Appetizers such as the "Sin City" barbecue shrimp with cheddar stone grits, mushrooms and a spicy creole garlic butter, and spinach crisp with a flour tortilla, spinach, bacon, mozzarella, baby greens and a tomato-basil relish; main courses such as croquet Madame with country ham, gruyere cheese, sunny-side-up egg, griddled bread and house-cut fries, and chicken and waffles; desserts such as pecan pie and a pecan-caramel butter crunch; and more.
See and add more at jfp.ms/brunch. For more food coverage, visit jfp.ms/food. Email [email protected] about ideas for food stories.
More stories by this author
Support our reporting -- Follow the MFP.
