If you go
› What: Flying Squirrel’s Saturday brunch› When: 10:30 a.m.-3 p.m., bar open 10:30 a.m.-close; dinner service starts at 5 p.m.› Where: Flying Squirrel, 55 Johnson St.
When it opened in May 2013, the Flying Squirrel became a go-to spot for people looking to have a few cocktails in the one-of-a-kind building. The space is known for its long, well-stocked bar fronted on one side by huge windows that can be opened for added ambiance.
The original menu included a variety of appetizer-size items that could be shared or enjoyed alone. As the number of Southside residents and visitors grew, the menu also evolved, growing to included more full-meal options.
Owners Dan Rose and Max Poppel heard the requests of their patrons and eventually added a Sunday brunch open to all ages to their dinner- and adults venue. Starting this weekend, Saturday brunch will also be available with the same hours and menu as Sunday.
“We are psyched to extend this to our customers,” Poppel says. “We heard from our customers that this is what they wanted.”
Local musician Dan Pinson will curate the Saturday live music schedule, while Christie Burns will continue to do the same on Sundays.
He adds that this move represents the largest operational change for them since they opened.
In addition to their popular Sriracha Bloody Mary and Mimosas by the glass or carafe, Saturday brunch will feature the full bar and 15 entrees on the menu. Many selections are made from locally sourced foods such as cheese, bread, bacon and coffee.
These include Pimento Cheese made from Sweetwater Valley cheddar, a Curry Tofu Scramble with cremini, kale, red bell pepper, red onion, sweet potato, radish arugula and dry Niedlov’s Italian toast; Shrimp & Grits, made with Riverview Farm grits, trinity mirepoix and spicy chipotle cream; and Trout & Eggs featuring Pickett’s Ranch trout, soft scrambled eggs, carrot salad and toast.
Other choices include a Falafel Sandwich and Ben’s Breakfast with roasted farm vegetables, coconut rice grits, Thai curry, and peanuts with the option to add an egg. If your tastes run a little more toward something sweet, the Blackberry Shortcake features rose macerated Southland Farms blackberries, chantilly cream and house biscuit.
The downstairs interior of the Flying Squirrel.“We have a lot of shareable items on the dinner menu, but brunch is totally different,” Poppel says.
“We do now have a hamburger, which we’ve never had before, and, of course, the whole family is welcome. I love the feel of it,” he says of the brunch atmosphere.
Chef Ben Park created the menu, including the Brunch Burger, which is based on The Luther, a sandwich created in Atlanta purportedly for singer Luther Vandross. It features a glazed doughnut as the bun. Park pairs that with Black Angus beef along with pepperjack cheese, a house-cured bacon and Velo coffee-based aioli mayonnaise. He gets the doughnuts from Koch’s Bakery.
“They are a littler firmer, but I cool them as soon as I get them. I remember going down to Flip Burger in Atlanta years ago, and they had it. Ever since then I’ve wanted to do my own.”
He says adding a Saturday brunch gives him and his staff more time to finesse the offerings.
“I think it’s going to give us a chance to get everything just right,” he explains. “For me, when you only do brunch one day a week, there isn’t always time to perfect it. With the extra day, we can give it a little more attention and make it really exceptional,”
Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.