RO Hospitality founder Ryan Pernice, executive chef Woolery “Woody” Back and the entire staff of Table & Main are thrilled to announce the launch of brunch on Sunday, January 20. As a dinner-only restaurant since its opening in 2011, Table & Main looks forward to offering diners an authentic extension of Back’s southern cuisine through an array of shareable brunch plates, mains and morning-fit cocktails every Sunday from 11 a.m. – 3 p.m. Brunch highlights include, but are not limited to:
Table Shares:
- Monkey Bread: sweet dough, cinnamon sugar, vanilla anglaise, candied pecans
- Deviled Eggs: smoked jalapeño, pickled onion, Nueske’s bacon, Levity Farms lettuce, paprika
- Cornbread Muffins: honey butter
- Meatloaf Meatballs: beef, brown sugar ketchup glaze
Entrees:
- BBQ Pork Omelet: BBQ pork shoulder, cheddar cheese, caramelized onions, GA vinegar cabbage slaw
- Cornbread Waffle: butter, seasonal fruit compote, maple syrup
- Green Tomato Benedict: poached eggs, cornmeal fried green tomato, cathead biscuit, remoulade hollandaise
- Biscuits ‘N Gravy: homemade cathead biscuit, sawmill gravy
- Shrimp and Grits: grilled Gulf shrimp, stone ground grits, Sweetgrass Dairy cheese, Creole brown gravy
- Chicken ‘N Waffles: southern-fried Springer Mtn Farms chicken, cornmeal waffle, hot honey
- T&M Burger: 8-ounce charbroiled, Stone Mtn Cattle Co. burger, pimento cheese, bacon jam, b&b pickles, fries
- Chicken Salad Sandwich: Nueske’s smoked bacon, lettuce, tomato, b&b pickles, croissant
Brunch Cocktails:
- T&M Bloody Mary: house mix, Buffalo Trace Wheatley vodka, garnish
- Cindy’s Brunch Punch: Buffalo Trace Wheatley vodka, raspberry liqueur, pomegranate sour mix
- Southern Mulemosa: ginger liqueur, sparkling wine, orange
- Cabin Coffee: Bailey’s, maple bourbon, whiskey whipped cream
Walk-ins are encouraged, and reservations may be made via Table & Main’s website.
