Carrollton Market (8132 Hampson St., 504-252-9928; www.carrolltonmarket.com) and Warehouse District newcomer Rebellion Bar & Urban Kitchen (748 Camp St., 504-298-7317; www.rebellionbarurbankitchen.com) now are serving brunch.
Brunch at Carrollton Market starts Sept. 6. 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 Milanese served with eggs and arugula dressed in bacon fat vinaigrette.
"It's just going to be food that is absolutely delicious, no pretense," says chef Jason Goodenough, adding that he and his team are developing a cinnamon roll-croissant hybrid.
One of the restaurant's signature dishes, oysters Goodenough, appears on a brunch plate in which fried oysters are tossed with creamed leeks, Benton's bacon and bearnaise, wrapped in an omelet and served with salad. Biscuits made with lightly fried cornbread are topped with braised oxtail debris, poached eggs and spicy hollandaise.
Carrollton Market serves brunch from 11 a.m. to 3 p.m. Sunday.
At press time, new American gastropub Rebellion was slated to begin brunch service Aug. 30. Brunch features creative twists on classics, mirroring the way Asian influences and global ingredients are incorporated on its lunch and dinner menus.
Korean-fried chicken and buckwheat waffles are drizzled with Tabasco syrup, braised yuzu apples and cayenne sugar; huevos rancheros are made with chorizo, black beans, smoked avocado and saffron rice salad and served with three-potato hash and salsa verde; and the "son in law" eggs Benedict is topped with kimchi, prosciutto, wilted Asian greens and duck fat bearnaise. There also are pumpkin spice and chocolate chunk cheesecake flapjacks topped with vanilla bean cream.
"We wanted to make sure we got something going before fall came and football season started," says Chef de Cuisine Steven O'Neill, who helped develop the menu with Rebellion Executive Chef David Dickensauge.
Rebellion serves brunch Saturdays and Sundays.