At the end of a busy week, there’s no reward quite like leisurely weekend breakfast. At Mamie Taylor’s—helmed by chef Tobias Grignon and co-owned by Ron Oliver and Simon Kaulback—the team takes the culinary art of comfort food seriously, and expands its menu today with brunch. The fare takes cues from various regional styles of the southern states: eggs and grits, served with white cheddar, jalapenos, scallions, and salsa verde; a Kentucky Hot Brown (inspired by the iconic Brown Hotel’s signature open-faced turkey sandwich with bacon and a Mornay sauce); chicken fried steak with charred green tomatoes and a drizzle of bacon gravy; and the aptly named Freedom toast—a nod to classic Americana—served with a pan-seared buttermilk biscuit, honeyed pears, buttermilk ricotta, and candied pecans.
Patrons frequent the joint as much for its food as for its cocktails. Included in the brunch mix is the Bloody Mamie; flavoured with a secret spice mix and garnished with a devilled egg and crispy chorizo, it’s an appetizer in itself. The restaurant’s decor has also become the talk of the town—first time visitors are welcomed, and surprised by, walls filled with taxidermy. Mamie Taylor’s currently has 14 pieces, with a striking bear skin rug along one wall. There’s plans to expand the space too, with a patio set to open this summer. It will be the first of its kind in the neighbourhood, just the right setting to while away the hours over a Mamie Mimosa, or two. Cheers to many laid-back summer brunches to come.
Mamie Taylor’s brunch is served on Saturdays and Sundays from 11:00 a.m. to 3:00 p.m.