101 Steak Opens Doors to Weekend Brunch

Rise ‘n shine, but not too early, for weekend brunch now offered at 101 Steak from 11:30 a.m.-3 p.m. Saturday and Sunday. Executive chef Joe Ahn, an astute judge of appetites, bridges a.m. and p.m. desires with a menu that’s sure to please everyone at the table. Starters like house-made ricotta doughnuts with pear compote and lemon curd and specialties such as bananas Foster buttermilk pancakes are sweet eye-openers. Hungry after a late night out or morning workout? Order the wagyu pastrami hash with sweet peppers and onions, sunny side up eggs, potatoes and grainy mustard sauce; “Steve’s” Hangover Home Fries piled high with sausage, jalapeños, bacon, pimento cheese, red onions, tomatoes, avocado and sour cream; or the “Park Avenue Breakfast” featuring an eight-ounce filet served with a lobster and crab omelet topped with caviar crème fraîche and a side of home fries. If the brunch edict requires Benedicts, go for crab cake Benedict or steak Benedict. Kids like brunch, too, and the 101 kid’s brunch menu features favorites like the kid’s wagyu cheeseburger; buttermilk pancakes with maple syrup; “Lil’ Ga Morning” with scrambled egg, bacon and toast; and a chicken biscuit with fries or fruit. Over 21s can indulge in brunch cocktails like The Trashley, Old Pavilion Cooler, Pimm’s 101 Cup, spiced apple martini or 101 Fizz; the Libation Station where guests can add bubbly, vodka, tequila or gin to house-made purées, syrups or bloody mary mix; or choose nose-tickling sparkling wines and Champagne. Do brunch this weekend; call 770-805-8855 for reservations.

Café Highlands Now Open and Serving Georgia-Grown Cuisine in Poncey-Highlands

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.