Weekend brunch is one of the joys of life. It's a chance to put the busyness of the week behind you and relax with a light meal. No need to wake up early because that's what brunch is all about -- sleeping in on the weekends and kicking back with a good Bloody Mary or a sweet mimosa and indulging in a breakfast you would not ordinarily eat. Brunch is an occasion to be savored.
Syrup and Eggs, located inside The Dwell Hotel, is a cozy place that's worth the wait if you get there at a busy time.
THE MENU
Expect the unexpected at Syrup and Eggs. Yes, you'll find syrup and eggs. Pancakes, too. But that's where things get interesting. Chef/owner Ocia Hartley turns pancakes into clever creations, such as a sourdough pancake grilled cheese with Swiss and cheddar served with creamy tomato basil soup. Or what about the blue cornmeal "taco" pancakes with eggs sunny side up, sour cream, pickled jalapenos and sweet maple pico?
Nothing against pancakes, but I love a skillet meal. The menu changes weekly, so you never know what deliciousness awaits.
My skillet brunch came together beautifully, as did its presentation -- a bowl filled with grits and topped with greens that were perfectly seasoned and not overcooked -- just right with a little crunch left in for texture. Sautéed mushrooms and an egg over easy completed the crowning.
The only thing I would suggest is offering a spoon to spoon up every bit of those grits. I asked for one and I was given an iced tea spoon. That just didn't quite cut the mustard -- or grits, in this situation.
And that all important Bloody Mary brunch cocktail? I didn't need the salt-crusted glass, but other than that, it was among the best Bloody Marys I've had lately.
(READ MORE: Choices for great breakfasts in the Scenic City)
THE SPACE
Syrup and Eggs is located in the rear of Dwell. The main entrance is off the alley in back, though you can also access the restaurant through the hotel entrance at 120 E. 10th St.
There are tables and banquette seating in the dining area, as well as a small bar with three barstools.
Outside, there's a covered porch with about eight tables for two. It's the place to be on a nice morning.
THE SERVICE
Once I had a table, service was great. Word to the wise -- and the hungry: If you hit Syrup and Eggs at the height of the weekend brunch hour, expect a wait. Even for me -- just one -- it took about 20 minutes to find a table on the patio. The thing about brunch is that no one's in a hurry.
However, the lounge area is large with ample seating so you don't have to stand in a long line. Just find a place to sit, and the host or hostess will come get you when your table is ready.
Once seated, my server came quickly, delivering water and taking my order. As the restaurant was packed, I expected a wait for my food, but it took less than 10 minutes for brunch to arrive.
Even with the wait for a table, I was in and out in one hour.
THE VERDICT
It was so nice seeing a packed house on a Sunday morning at Syrup and Eggs. But there's a reason for that, and Hartley has the right recipe: good service, an outstanding location and some really good food that goes beyond ordinary. I'm looking forward to a return visit with a tableful of friends. Is there a better way to brunch?
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
The Dish on Dining
— Where: Syrup and Eggs, 107 Custom St. (inside The Dwell Hotel, 120 E. 10th St.)
— Hours: 7 .m.-2 p.m. Monday-Friday, 8 a.m.-3 p.m. Saturday-Sunday
— Alcohol: Yes
— Entree price range: $6-$17.50
— Phone: 423-541-6500
— Online: syrupandeggs.net