Rosebud
Sweet Corn Muffins with Preserves
The Half Baked – Bread Pudding Style French Toast, Sunny Side Up Egg, Maple Syrup
Fried Oysters and Grits – Smoked Bacon, Benne Seed Chicken Gravy, Poached Egg
ighly touted as a place for a boozy Sunday brunch and embraced heavily by the hip Morningside community Rosebud featured prominently in my last day in Atlanta for reasons both good and bad, or perhaps I should say the food and the service. Understandably a busy place on weekends but nowhere near full when I arrived at the requisite wood, exposed brick, and leather space just after 10am I was given the option of a seat at the bar or an hour long wait and opting for the bar it did not take long to make my menu selections – an appetizer, a sweet item, a savory…and yet still I waited an hour for the latter two as my waitress somehow managed to forget to give my order to the kitchen, much as she repeatedly forgot to do simple things like fill my water glass or even take the order of the couple seated to my right. Eventually speaking to another bartender as I’d finished the excellent cornbread nearly 20 minutes prior my next two courses would arrive simultaneously approximately a half hour later and as much as the situation was frustrating I’m glad I stuck around and only hope that the service does not often show so poorly because Chef Eyester’s cuisine deserves better, the light brine of a fresh half dozen oysters popping alongside the smoky bacon and melding with the grits perfectly and the “half baked” a veritable block of creamy custard infused bread crispy on the outside and bathed in pure maple syrup with a fried egg gilding the proverbial lily.
