Catfish and grits, pound cake waffles, and stacked fried chicken breakfast sandwiches are coming to Southern stand-out Yonder. Eater Young Gun Maya Lovelace will start serving brunch August 3, ditching its all-day menu and sticking to the pimento cheese sandwiches and collard greens after 4:30 p.m.
Much of Yonder’s brunch menu is centered around biscuits: studded with wild huckleberries, served with whipped sorghum butter, or loaded with fried chicken, eggs, bacon, and cheese. That breakfast sandwich is known as The Behemoth — with both American and cheddar cheese, hot sauce, and a fried chicken thigh any style, the sandwich is certainly not for the faint of heart, though it is available without chicken “for the timid.” The Hot Mess is similarly hearty: Lovelace’s version of a smothered-and-covered Waffle House hash brown comes with onions, American cheese, sausage gravy, and two fried eggs, with a biscuit on the side for good measure.
Of course, Yonder’s breakfast menu is also fried-chicken heavy, whether it’s served alongside hash browns, sausage gravy, and fried eggs or tossed in an iceberg salad with buttermilk ramp vinaigrette. Sweet-leaning diners will likely stick to dishes like her pound cake waffles, brown sugar pound cake batter cooked in a waffle iron.
As for drinks, Lovelace is revamping some of the restaurant’s evening cocktails and adding new hits like the Rise & Shine, with house-infused moonshine and bubbly. The restaurant’s version of a Bloody Mary will use the collard greens’ potlikker — the liquid left behind from her bacon-braised greens with bourbon-barrel-aged hot sauce. Non-drinkers can stick to her sassafrass tea or Stumptown coffee with house-made sorghum molasses creamer.
Yonder will serve brunch from 10 a.m. to 3:30 p.m. Saturdays and Sundays. Scroll below to take a look at the restaurant’s brunch menu.