Sunday sleepyheads, wake up and smell the fajita frittatas on the new brunch menu brewing at Jefe’s Tacos & Tequila in Brookhaven. Sunday-Funday brunch is 100 percent fiesta, 0 percent siesta. Doors open at noon. First things first: order a bottomless mimosa, $14.99 each from noon to 3 p.m., to imbibe while contemplating brunch “Especiales.” Share “Munchies,” $5 each, of avocado toast topped with goat cheese and pico de gallo or fruit empanadas with mixed berries, queso fresco and dulce de leche. Move on to a basket of tacos: The Pobrecito serves scrambled eggs, cheese, bacon and maple syrup on a pancake ($3.25 each), and salmon tacos fold in black beans, corn, pico de gallo and hollandaise sauce ($4 each). Substantial entrées like the fajita frittata, Benedict tostado, three-egg arroz con huevos and the breakfast burrito with chorizo, cheese and guac pack in the protein power of eggs and beans and the zest of spices, salsas or pico de gallo ($5-$10). And for those who think a fiesta is not worth its salt without a salt-rimmed margarita: relax, Jefe’s serves its popular margaritas and cold beer on Sundays, too.
Sunny Spain shines brightly into the evening hours, even considering the earlier sunsets, at Gypsy Kitchen Basque Sundays. Guests are all aglow, radiant from cardio toe tapping to flamenco guitar music chased by $6 cocktail quenchers and sharing bottles of wine from the expansive half-priced selection. A rotating selection of yummy pinchos and montaditos from executive chef and chief culinary travel director Matthew Ridgway enlighten each week’s Basque Sunday menu. Samba in for drink specials starting at 5 p.m.; flamenco music kicks in something fierce from 6:30-9:30 p.m.
Every dad has his day, and it’s almost here. Father’s Day is Sunday, June 21. Sure you can give him a card and a kiss, but do it over brunch, lunch or clinking beer glasses. Whether your guy is king of the drill, grill, bench press or French press, you’ll find an Atlanta restaurant befitting his honor and interests on our blog.
Admittedly, Kevin Gillespie -- Gunshow owner, chef and”Pure Pork Awesomeness” cookbook author -- is obsessed with all things pork. His quest to raise awareness about the versatile Southern staple continues during Pork Awesomeness, an Atlanta Food & Wine Festival Sunday Classslated for May 31 from 12:30-1:30 p.m. in the Loews Atlanta Hotel. Cuts, breeds, flavors, recipes and cooking techniques are all “fare” game in this class that’s stuffed tighter than a pig in a poke. For tickets and class registration information, click here.
There’s a seat for you in the dining car with the likes of fried chicken and champagne when a “Soul Train”-themed brunch chugs through MAX’s Wine Dive in Midtown on Saturdays in May. The show “Soul Train” ran from 1971 through 2006, giving MAX’s Wine Dive plenty of footage to roll along with executive chef Patric Bell-Good’s themed brunch menu of comfort foods, plus $5 Bellinis and $3 mimosas, served by the glass. Wanna jump on? Pull in Saturdays from 11 a.m. -
4 p.m. In months with five Saturdays, the last Saturday (#5) pulls a well-planned wild card theme (e.g., a New Orleans Big Easy brunch). Menus, specials and prices vary weekly. MAX’s traditional brunch menu will be available, and the regular brunch menu also is available on Sundays from
11 a.m.-4 p.m. Call 404-249-0445 for information and reservations or make reservations online. Themes to come: The Breakfast Club in June and Tex-MAX in July.
In Spain, no one says, “Paddle faster, I hear flamenco guitar music.” The mesmerizing notes of the flamenco guitarist invite listeners to hang out and appreciate the moment and the music. To, as they say at Gypsy Kitchen, Basque in the Sun. Totally doable. Come “Basque in the Sun” every Sunday between 5-8 p.m. on Gypsy Kitchen’s new, open-air patio overlooking Buckhead Atlanta. Sip a few glasses of tinto de verano, the “red wine of summer” spritzer adored by locals in Spain’s Southern regions and along the Costa del Sol, only $4 each. Tip back heady, fruity sangria at $5 a glass. Select dishes are half off; go ahead and order several plates for the table to share -- it’s the Iberian way. And, there really is a flamenco guitarist strumming away in the background. Olé!
