Milktooth

Milktooth Restaurant Review:

The flavors flow in this former gas station-turned-restaurant that is putting chef/owner Jonathan Brooks and his wife Ashley on the culinary map. Brooks takes breakfast and brunch dishes to a new level with city ham and Gruyère Dutch baby pancakes; cranberry walnut and raclette grilled cheese topped with a sunny-fried-up local duck egg; and Carolina Gold Rice congee with a poached egg and miso-brushed sablefish. Sweet tea-glazed fried chicken wings with cornmeal mush, a fried egg and garlic-braised greens can become addictive. Want a designer cocktail with your brunch? No problem. Or stop at the coffee bar for a cup of Java and sweet potato donut holes. A cross between industrial and comfortable, the large open area has tables along the windows, a long communal table and seats at the counter that offer a view of the creative food being prepared. Milktooth servings are so satisfying, it may be necessary to get a house-made sourdough chocolate croissant or Chinese black rice and plum scone to go.