Most of the time going out for a South Austin brunch means one thing — a giant plate of breakfast tacos, chilaquiles, or migas to magically undo the damage from the night before. Still, while we would never malign the restorative powers of eggs, cheese, and tortillas, sometimes we don’t want to spend Sunday Funday clawing our way out of a food coma.
But before now, we either had to make our way north or scramble to turn a Kind bar and leftover pad thai into a suitable breakfast. Now you can have your eggs and eat them too at Aviary Wine & Kitchen’s new brunch beginning Sunday, December 10.
In October, owners Marco Fiorello and partner and culinary director John Coronado transformed the South Lamar space from a quirky home furnishings store to a neighborhood restaurant, but have thus far been focusing on happy hour and dinner. Now the pair are hoping to become a morning destination for the growing neighborhood.
The restaurant gave CultureMap an exclusive sneak peek at what chef de cuisine Thomas Calhoun and beverage director Alex Wheatly Bell have in store. Although there are plenty of options to satisfy big eaters, even the heaviest dishes have a brightness that sets them apart from the expected. If you have to prepare yourself to battle the holiday hordes, start with a dozen oysters from the raw bar and order the wheat berry and couscous salad with harissa yogurt, cucumber, and winter vegetables. Or opt for the house salad with seasonal greens, tossed with radish, capers, blanched veggies, feta, pine nuts, bread crumbs, and a red wine vinaigrette, and all topped with a soft boiled egg.
Heartier appetites will undoubtedly appreciate the Breakfast Sammich (scrambled eggs drenched in a green chili mornay sauce on a house English muffin), steak and egg (a grilled butcher cut and fried egg with a tangy romesco and an herb salad), or the lamb burger with arugula, fried egg, and a dollop of an aioli flavored with schug — an herbal garlic pepper sauce that is a staple of Yemenite Jewish cuisine.
On the sweeter side, Aviary will be offering one of Austin’s more intriguing French toasts with a brioche base slathered in a velvety chicken liver mousse instead of butter, and drenched in an ever-changing selection of fruit syrups. The offal averse can opt for the daily pastries, available by item or in half-dozen and dozen baskets. Both the brioche and pastries are made with grains from the locally-owned =(and local chefs' favorite) Barton Springs Mill.
And of course, brunch would just be late breakfast without the addition of a little booze. Aviary will offer bottle-service Cava mimosas (we are guessing they’ll skip the nightclub-style flares), Montucky Cold Snack micheladas, and a spritz made from Cappelletti (a wine based aperitif that is sort of a sweeter cousin to Campari) and heritage apple cider from Shacksbury.
Brunch will be offered on Sundays between 11 am and 3 pm.