Chef Stephen McGuffin’s new restaurant Café Highlands is now open and well en route to becoming a neighborhood bar-and-grill staple in Poncey-Highlands and the surrounding area. That’s exactly what McGuffin envisioned. Along with chef de cuisine Brad Allen, McGuffin delivers a progressive American menu drawing upon local sources and global inspirations. In-towners can stroll over and sit down to simple, satisfying lunch, dinner and weekend brunch featuring items such as duck confit with sweet potato masa cake and salsa negra ($11); double patty smash burger with pimento cheese ($11); black-eyed pea falafel with cucumber, fried green tomato and za’atar yogurt dressing on warm pita ($9); or seared catfish with grit cake, rock shrimp and smoked tomato sauce ($17). Brunch blends sweets and savories -- huckleberry pancakes ($10), chocolate French toast with peanut butter and bananas ($10), ox tail hash with fried eggs and chimichurri ($15) and buttermilk fried chicken biscuits topped with scrambled eggs and tarragon mushroom gravy ($11). Irresistible desserts include peanut butter bread pudding with banana chips and caramel ($7), dark chocolate budino ($5) and white chocolate crème brûlée topped with fresh berries ($6). “Liquid chef” Nick Moody directs a full beverage program of classic cocktails, cask-aged libations on tap and nitro beers. Café Highlands, located at 640 North Highland Avenue, brings new life to its home (formerly housing Café 640), a 1927 structure revitalized with a polished, industrial theme and a covered patio. Open for lunch and dinner daily from 11 a.m.-midnight. Weekend brunch services starts from 9 a.m. to 3 p.m. on Saturday, with the restaurant closing at midnight and 10 a.m. to 3 p.m. on Sunday, with the restaurant closing at 10 p.m. Reservations are not required; self-parking available on the street or lot shared with the Highland Inn. Call 404-698-3509 for more information.
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