Big Bad Breakfast Awards

Big Bad Breakfast Restaurant Review:

A deli case containing house-smoked meats is a good portent as you enter this spacious Mississippi import. French vanilla walls sport food-inspired artwork. John Currence, who owns the Oxford original, joined forces with Jim ’N Nicks founder Nick Pihakis and managing partner James Claborn to bring this popular breakfast and lunch diner to Birmingham, their hometown. A fluffy Creole omelet overflows with crawfish tails, andouille sausage, diced tomatoes, red onion and cheese. Paired with creamy McEwen & Sons grits, a crumbly biscuit and house-made strawberry and raspberry jams, it’s a beauty. The biscuits also prop up eggs Benedict with country ham and hollandaise. Pain Perdue, real french toast, is laced with brandy and topped with powdered sugar, whipped cream and strawberries. Lunch options feature daily specials such as fried pork chops with South Carolina mustard sauce and catfish with grits and tomato corn relish. Sandwiches include hefty burgers and The Elvis (bananas, peanut butter, BB bacon and mayo on wheat or white). The justifiably famous bacon is sugar-cured and touched with Tabasco. Flavorful Octane coffee is smooth, but Prosecco, craft beers and cocktails are also available. For Saturday brunch, chicken and waffles comes with a Bloody Mary or a mimosa. Pick up a package of that bacon (or other meats) to take home as you head out the door.