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Thursday, February 15, 2018

Avo and Toups South add brunch options

Posted By on Thu, Feb 15, 2018 at 5:07 PM

click to enlarge Uptown Italian restaurant Avo has launched a weekly brunch service. - COURTESY AVO
  • Uptown Italian restaurant Avo has launched a weekly brunch service.

Restaurants Avo and Toups South are upping their brunch games in coming weeks.

Uptown, at chef Nick Lama’s Italian restaurant Avo (5908 Magazine St., 504-509-6550), a Saturday and Sunday brunch kicks off with baskets of house-made pastries and small plates, including pesto deviled eggs, meatballs and polenta, brown butter yogurt parfaits, and an everything spice bagel flatbread topped with smoked salmon, capers, red onions and leek cream. Larger plates include spaghetti carbonara topped with a poached egg, a tuna and orzo dish with avocado, olives and tomatoes, hanger steak with soft scrambled eggs, and “eggs in a hole in purgatory” — gnocchi alla Romana, topped with eggs, sausage, peppers and arrabiata sauce.

A build-your-own mimosa deal includes pitchers of orange, strawberry, white peach, or blood orange juice. Other brunch cocktails include Negroni sbagliatos, grilled pineapple mojitos, and bloody marys made with spicy beet-infused vodka. Drinks range from $8 to $10, and pitchers (which serve four) are $25 to $30.

Brunch will be served from 10:30 a.m. to 2 p.m. Saturday and Sunday. For more information, visit the restaurant’s website here.

Central City restaurant Toups South (1504 Oretha Castle Haley Blvd, 504-304-2147) is launching an extension of its Counter Club off-menu dinner series, this time for brunch. The Oretha Castle Haley Boulevard spot already serves brunch spread on Sundays, but starting March 11, the restaurant will host a limited-seating off-menu service in addition.

The Counter Club brunch will take place the second Sunday of every month and feature a four-course menu from chef Isaac Toups with bottomless mimosas ($50 including mimosas).

The menu will change each time, and might include dishes like pancake-battered smoked sausage with Tabasco mash hollandaise, a wilted greens salad with chopped egg, bacon, confit chicken hearts and ham hock vinaigrette, a shrimp and crab roll with yuzu mayonnaise and celery, smoked lamb chilaquiles, and sourdough biscuit churros with cinnamon ice cream and chocolate sauce.

Additional brunch-inspired cocktails will be available as well.

Seating is limited and diners should make reservations by contacting the restaurant (504) 304-2147. For more information, visit the restaurant’s website here.

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