Since we spent both Friday and Saturday nights lounging around the house, we decided to go out to brunch on Sunday afternoon.
Some of our usual favorites are Spot of Tea (we always split their Monte Cristo and enjoy some signature strawberry tea) and Kitchen on George. We wanted to try something different, so I suggested revisiting Café 615.
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The first and only other time we dined at 615 was our “Fancy Schmancy Christmas party” back in 2008 or so. Though the company and ambience were marvelous, we were extremely disappointed in our dinners. I can’t remember our appetizers and drinks, but our pork medallion entrée was awful. It was incredibly expensive and so overcooked that it was like slicing through rubber.
With that said, you may wonder why we decided to return! Well, I’m always willing to give second chances, and it’s been many years since that first visit. Chefs and staff come and go, menus change, and this particular brunch has consistently been rated “best brunch” in local publications.
Though we arrived just after noon to a crowded bar and dining room, we were seated within 10 minutes, just as advised by the hostess.
Shortly after being seated, our drink orders were taken. We both chose the bottomless $5 champagne (with orange juice for mimosas, of course), but I have to say the trademark Bloody Mary bar looked spectacular. For $3 each, diners receive a glass of vodka and select from various accoutrements (Bloody Mary mix, limes, lemons, Worcestershire sauce, green beans, celery, Cajun seasoning, even Sriracha) and mix to their preference.
The menu is $19.99 prix fixe, and each entrée includes 2 eggs, 3-cheese grits, potatoes, either a biscuit or English muffin, and bread pudding. Mark opted for the BBQ shrimp, and I took a gamble on the crab cakes.
Moments after our orders were taken, our bread pudding arrived. We thought it was strange to serve dessert before the entrées, but we sampled a bite and were delighted with the flavor. I’m not sure if this was a signature pudding or if the sauces change periodically, but the pudding was topped with a pineapple/mango glaze, which was unusual but delicious.
Our entrées arrived fairly quickly, and I have to say the portions were a bit intimidating. I have a big appetite, but I didn’t come close to finishing my plate. Though the amount of food is reasonable for the price, I wish they’d reduce both the portion and the price (to $16.99 or so) to a more moderately sized meal.
My crab cakes were topped with a fruity mango/corn salsa and spicy rémoulade. The cakes were a bit mushy, but I attribute that to the abundance of crab and minimal breading, which I prefer. My scrambled eggs were bland, but most restaurant eggs are. Though a bit salty, the thinly-sliced potatoes were crisp and the grits were thick and flavorful. The highlight of the plate may have been the homemade biscuit.
Mark’s shrimp were slightly overcooked. I tasted the sauce and enjoyed it, but Mark expected the more traditional New Orleans BBQ sauce (butter, lemon, herbs, etc.) described by our waitress as opposed to the mango-chipotle sauce that “resembled teriyaki” (his words). We counted 10 plump, medium-sized shrimp (an impressive number), which seemed to be local rather than imported. Because of all the sauce, Mark’s grits tasted like BBQ and his potatoes were soggy.
The best part of our meal was the truly bottomless champagne. The champagne fairy (dressed in wings!) performed the single duty of topping off diners’ glasses (which were large to begin with). They served Cooks brand champagne, which I felt was a reasonable choice for the price.
I guess I’m glad we gave Café 615 another go. While we may return to some new brunch spots or old favorites for a while, I would return one day, maybe to try their Saturday brunch (regular menu) or weekday lunch. Perhaps the weather will be warm enough to enjoy the lovely courtyard dining area.
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My two complaints, or suggestions, rather, are for the staff to be more consistent and attentive to detail and to consider refreshing their menu a bit.
I feel there’s no excuse for overcooked seafood at local restaurants along the Gulf Coast. Also, there was very little presentation to our plates—everything was just piled on, with some components (my eggs) served a bit cold.
As for refreshing the menu, I think they would benefit from adding some fresh fruit as a side and maybe incorporating some sautéed vegetables (peppers, mushrooms, onions, etc.) into the potato dish. Although brunch is supposed to be somewhat indulgent, I would’ve equally enjoyed some variety and nutrients along with all those simple carbohydrates!
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