Chinatown’s modern American restaurant to launch brunch service on Saturday, April 26, 2014
Since opening in August of 2013, Mamie Taylor’s has built its reputation on Chef Tobias Grignon’s contemporary comfort food and a thriving lounge and bar scene. It only follows, then, that Chinatown’s modern American restaurant offer a Southern-themed brunch, whether as an informal weekend stop-in or a much-needed and consoling pick-me-up for the day after the night before.
Served from 11 am to 3 pm on Saturdays and Sundays (beginning Saturday, April 26), brunch at Mamie Taylor’s will introduce Vancouver diners to unique regional specialities direct from the America’s southern states.
The Kentucky Hot Brown is inspired by its namesake, Louisville’s iconic Brown Hotel, where the hot sandwich of house-smoked confit turkey, tomato, crisp bacon and Mornay sauce has been welcoming weekend warriors since 1926. Egg and Grits, a staple south of the Mason-Dixon line, folds aged white cheddar into hominy grits. Topped with an egg and baked, it’s finished with tomatillo salsa verde, minced jalapenos, and scallions. Of course, no Southern-inspired menu would be complete without Chicken Fried Steak, served with charred green tomatoes and a drizzling of decadent white bacon gravy.