The sidewalk doesn’t roll up for the weekend on Saturday nights in historic downtown Braselton. On the contrary, it leads right into Cotton Calf Kitchen where the new Sunday brunch rules the menu from 11 a.m.-3 p.m. Chef Javier Viera, well versed in the art of brunching, fills his menu with pleasers for all tastes. Jump on classics such as jumbo lump crab cakes Benedict with grilled asparagus or strawberry-stuffed French toast. Greet the day with Southern favorites like buttermilk biscuits and gravy, pan-roasted shrimp and yellow stone-ground grits or Southern fried chicken and biscuits, all served with tomato basil gravy and Applewood smoked bacon. Cut into a braised chicken burrito with scrambled eggs, cheddar and pico de gallo for a bit of Southwestern heat. Heading for the links at nearby Château Élan? Drive hunger pangs out of range with Cotton Calf’s center-cut sirloin steak and eggs, “Country Boy” breakfast or sunrise burger of Schweid & Sons ground short rib, Gorgonzola, Applewood smoked bacon, a fried egg, lettuce and tomato on a brioche bun sided by breakfast potatoes. Roasted red peppers, wild mushrooms, spinach and caramelized onions pile into the garden omelette. And there’s plenty more on the brunch menu ($12-$24). What’s the hurry? Relax with a craft beer, classic cocktail or a choice wine from the extensive selection. Who knows, you might want to stay on for dinner; service begins at 4 p.m.
NBC’s “TODAY” show weatherman Al Roker and the SORTEDfood
blog guys pulled into 10th
& Piedmont recently to investigate a hot spot shining on their
respective radar screens: chicken and waffles with a chance of sorghum syrup,
Sriracha and confectioner’s sugar. Roker knows his way around the kitchen as well as he does the weather map. The
SORTEDfood bloggers? They’re clocking miles across the U.S.A. on a
#LostAndHungry eating adventure, following lead suggestions from blog fans. All
three gents join chef Javier Viera and owner Gilbert Yeremian for table talk
and kitchen time to witness how Viera turns the tables on this dinner and
breakfast food combo. The unconventional chef dunks skewered chicken and smoked
bacon into waffle batter, runs it through the fryer and perches the crispy
wonder alongside the sweet and spicy dipping trio. Roker’s camera entourage
captured many a mouthwatering moment for the Wednesday, June 24 “TODAY”
show segment. Convinced that yes, breakfast and dinner foods can share a plate
and loving the “corn dog” approach, the SORTEDfood dudes are now chicken and
waffle converts. (#todayshow, #sortedfood)
Credit: Clayton Morey
On a mission to find the best chicken and waffles in
Atlanta, Travel Channel’s Chow
Master hosts, chef Sam Demarco and director Frank Coraci,
headed to 10th
& Piedmont. Coming hot out the kitchen was
executive chef Javier Viera’s spin on the dish. Paired with a dipping trio of
hot sauce, powdered sugar and North Georgia sorghum syrup, Viera marinated
chicken breast on a stick, wrapped it in applewood smoked bacon, submerged the entire thing
into homemade waffle batter and then fried it to a perfect golden crisp. After
competing against some of the best, 10th and Piedmont took home the title for
tastiest fried chicken in Atlanta and won the $10,000 prize! Catch the Chow
Masters Hotlanta Chicken episode and then head to
10th and Piedmont and try the winning dish available on the lunch, dinner and weekend brunch menus!
The more
Mushrooms & Merlots pairings you try, the merrier the evening will be
during this June 11-25 promotion at G’s Midtown. Earthy
mushrooms take on heavenly dimensions in Chef Javier Viera’s hands, especially
when paired with wines by the glass or bottle from Washington state or California’s
Mendocino County, Napa Valley, Paso Robles or Sonoma regions. The fungi begins
with shareables and pairings such as jumbo lump crab-stuffed caps ($8) paired
with Angeline Reserve merlot ($9 glass/$32 bottle); Sizzling Skillet Shrooms
with truffle butter, fresh herbs and French baguette crostini paired with
Purple Cowboy merlot ($9/$32) or merlot-marinated mushrooms coated
Italian-style, crispy fried and accompanied by caper rémoulade
and lemon, paired with Rolling Stones Forty Licks merlot from Wines that Rock
($11/$42). A beefy plate of Shrooms & Sirloin unites an eight-ounce top
sirloin steak with potato hash browns, caramelized onions, herb butter and
sautéed portobello mushrooms ($18) to pair with Franciscan merlot ($12/$45).
Twirl forkfuls of linguine al funghi ($16), fresh-made pasta studded with sweet
peas and crispy pancetta in Asiago cream sauce, divine alongside Castle Rock
merlot ($8/$30). Cap the meal with chanterelle rice pudding ($6).
