Brunch at Carrollton Market starts Sept. 6. Chef Jason Goodenough says the menu was crafted following a successful Easter brunch at the Riverbend restaurant. It features elevated breakfast dishes such as pancakes, omelets and French toast, but also includes a burger made with 44 Farms beef and bacon-onion jam, and chicken-fried steak a la Milanese served with eggs and arugula dressed in bacon fat vinaigrette.

“It’s just going to be food that is absolutely delicious, no pretense,” said Goodenough, adding that he and his team are in the process of developing a cinnamon roll-croissant hybrid that he hopes will be “the best cinnamon roll in the city.”

One of the restaurant’s dinnertime signatures – Oysters Goodenough – does a cameo, popping up in an omelet in which fried oysters are tossed with creamed leeks, Benton’s bacon and bearnaise before getting wrapped in the omelet and served with salad.
Also on the menu: biscuits made with lightly fried cornbread topped with braised oxtail debris, poached eggs and spicy hollandaise.

Brunch is served from 11 a.m. to 3 p.m. Sunday


by Helen Freund

The Gambit