5/5 Jordan W. 2 years ago on Google
While
I
typically
find
brunch
to
be
my
least
favorite
of
all
meals,
a
bit
of
decisional
purgatory
for
me,
I
always
found
this
place
to
be
one
of
the
better
offerings
around
the
Baltimore
area.
Not
having
been
here
for
over
a
couple
years,
I
was
glad
to
see
they
survived
the
shut
downs
over
the
same
period.
Having
revamped
the
space
of
their
corner
Butcher
Hill
restaurant
which
a
more
contemporary
feel,
it
still
retained
a
portion
of
the
charm
that
I
recollect.
With
the
chef
in
the
exposed,
open
kitchen
and
serving
up
some
tasty
southern
style
dishes
that
the
area
has
a
lack
of.
On
this
particular
day
the
group
ordered
just
about
3/4
of
the
dishes,
which
allowed
for
a
nice
tasting
of
each.
With
three
of
the
dishes
served
with
a
side
of
grits,
it
was
a
bit
of
an
overload
there.
But,
the
cauliflower
steak
was
prepared
tenderly
with
a
flavorful
season
and
spice,
the
shrimp
and
grits
had
a
tasty
tangy
sauce
served
with
a
delicious
piece
of
homemade
cornbread
that
I
just
loved.
The
least
favorite
of
the
bunch
was
the
charred
octopus
and
scallop
dish
which
just
didn’t
fit
much
in
the
scheme
and
seemed
to
be
more
a
dish
best
served
at
supper.
My
favorite,
ever
since
my
first
visit,
Is
the
sweet
potato
polenta
served
below
a
freshly
prepared
bed
of
fresh
veggies,
eggs
and
goat
cheese.
For
me
everything
about
this
dish
works
as
it
melts
a
lovely
blend
of
both
the
lunch
and
breakfast
worlds.
The
sweetness
of
the
polenta
combined
with
the
savory
remaining
items
brings
this
atop
the
list
of
dishes
to
try
here.
Make
a
resy
should
you
plan
to
visit
as
there
is
quite
the
limited
space.