The Eberhard opened in late 2016 and hasn’t looked back. I’ve been going back consistently since New Years when I first tried the place. From its cool and collected atmosphere to a very prompt and accommodating staff, The Eberhard is the place to be for brunch.
The omelet is well.. the omelet. it’s not going to blow you away but you won’t be disappointed either. Well executed by the kitchen staff but it’s an omelet and speaks for itself. You know why you’re here.
Now the chicken and waffles have potential but I already think its cliche as it is. Even so, I decided to give it a try. The chicken is seasoned quite well but could be much more tender. I believe it could stand a little more marination time for more tender chicken, but the chicken actually saved the dish. The waffles were very dry and brittle. I felt like I had to keep asking for the syrup to make the meal work. They have since changed their menu since I had the chicken & waffles but I’ve heard the same continues.
Now I pride myself on my shrimp and grits, so ask around. With that being said these are very good. The grits are creamy and made with love. The shrimp is cooked perfectly and nicely flavored as well. The sauce the grits sit in are an amazing compliment and really bring the dish together. My only quip is the chorizo. I was expecting some real chorizo flavor but instead got miscellaneous pieces of sausage that didn’t add much to the meal in my opinion. They should definitely work on that but I enjoyed the meal none the less.
Now as I mentioned earlier, The Eberhard has changed their menu up quite a few times. From my count, at least 3 times since I’ve started going here. Their last rendition might be one of my favorites. I’m sure the thought has crossed your mind but using a pancake as a taco shell for a breakfast taco?! Let me tell ya…. game changer. You can get your eggs cooked however you want and the taco is stuffed with bacon and sausage. Served with syrup, but if you’re anything like me you sub it for some of their homemade salsa. May not work for you, but I love it!
Smoked Trinity Hash
Saved the best for last! My favorite meal at The Eberhard is the Smoked
Trinity Hash! It has amazing flavor and tender juicy brisket. Well seasoned potatoes with a nice runny egg on top. Can’t beat it! I have to talk myself into trying other stuff I love this thing so much. The only thing I would add is a little more of the demi glace but other than that I highly recommend.
Now you all know I gots to have an A1 mimosa, and it’s safe to say Eberhard doesn’t disappoint. I’ll say this now. The Eberhard has the best mimosas in Dallas, TX. You heard it hear first. The price and experience cannot be beat!
AS you can see from their very own Instagram post they have a mimosa bar.
You get a carafe of bubbles for $8 then can dress it up however you like. You can even go glass by glass and change it up as you sip. The only catch is… the mimosa bar is only available on Sundays. If not, Sunday then you get the above mimosa carafes which bring the pain regardless.
All in all, I love this place and will be back time and time again. Thank you, Eberhard, for saving me from mediocre brunches. You guys get a Brunchaholics certified 4 out of 5!
Stirr, the hot new restaurant in Deep Ellum Texas. Open daily and features a live DJ Saturday night and Sunday after 3. Every time I’ve brunched here, it’s been on a Sunday afternoon. Walk in go upstairs and choose your area. (Open Seating). Be sure to ask for Natalie, she’s usually up there anyway but she’s the best. Takes care of me everytime I’m there. The manager is a real cool guy too. Now let’s get down to the business at hand… Brunch.
This being my second time here I had to be sure this wasn’t a fluke. And I’m happy to say it wasn’t. I started off the meal with the hangover tacos. I mean who can go wrong with chorizo and eggs? The natural flavor of the chorizo and the crema bring this taco together. Although they could use a little more salt I was definitely pleased.
You can never hit brunch alone, so of course, the crew had multiple tastes for the day. Stirr makes brunch fun with offerings like cinnamon rolls and homemade donuts. So, of course we had to try.
The made from scratch donuts rival your local breakfast stop. Covered in cinnamon in sugar they melt in your mouth. Made fresh as soon as you order, none of that heat lamp ish.
As you can see from the multiple pics above, the mimosas were flowing all afternoon. They have pitchers for $15. Some may call it pricey but they’re definitely not lacking in potency or flavor. With fresh squeezed O.J. you can’t go wrong.
As far as the taste it had a balanced level of sweetness. The cream cheese icing had the appropriate amount of gooeyness and it’s flavor wasn’t too overwhelming. Would’ve liked them to have actually been warmer. Although, it was just an appetizer the portion size coulda been a bit bigger. Not the amount of cinnamon rolls but the actual size.
The turkey sammich (I forgot the real name) was pretty decent. Would I order it again?… eh.. maybe but I wouldn’t tell anyone to stray away. I wish the sandwich would have been hotter but the balance in taste give it a very refreshing boost to your palette.
The brunch burger seems to get ordered each time by everyone but me. That’s changing on my next visit. Some of the comments included “This is pretty damn good” and Natalie, as well as the other waitress, both recommended it as their favorite. Don’t say a burger isn’t brunch. Brunch is a combo of lunch and breakfast. Never forget.
All in all, I am simply in love with Stirr and will probably be going back this week. Stirr gets a certified Brunchaholics 4 out of 5
The Bruncholics favorite in all its glory! Enjoy this at home and sound off in the comments on your results!
4 cups water
Salt and pepper
2 cups stone-ground grits
3 tablespoons butter
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
2 tablespoons chopped parsley
1/2cup chopped bell pepper
1/2 cup onion
1/2 cup chopped celery
1 cup thinly sliced scallions
1 large clove garlic, minced
Cook down bacon in a large frying pan. Remove bacon and leave grease.
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Stir in heavy cream. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove bacon.
In grease, add all veggies except garlic and saute for 5-10 minutes. Add shrimp and cook until pink. Add flour to soak up grease then add water until desired consistency. Cook until all lumps of flour are out.
Add chopped bacon, parsley, scallions, and garlic. Cook for 3 minutes.
Spoon grits into a serving bowl. Then place smothered grits mixture on top
The age old questions continues. Butter and Sugar or Salt and pepper? Sweet… Or Savory? As a child, I loved sweet grits with butter and sugar, but then I grew into a man and discovered the greatness of savory grits. With shrimp and grits being my favorite as some of you already know. Can you really blame someone for liking sweet grits? Grits are so versatile anything can come from them.
Donna Battle, a food writer for Eb0ny magazine as well a food historian is here to break it all down for you.
Trash can beer pong? Check. Bubble battles? Check. Brunch? Check. Free on a Saturday or Sunday morning and need something to do? Check out Social House where you literally have no choice but to be… social.
With multiple locations in the Dallas area, you can pick your poison. If you want to actually play the games, then Uptown is your best bet.
I have been to Social House twice. The first time the food was underwhelming and just not to my liking. But this second time…man oh man. Talk about a comeback story. I ordered the short rib hash while my friends had chicken and waffles as well as the beignets.
The short rib hash had a decadent gravy with tender short ribs, and they weren’t stingy about it at all. With a fresh over-easy egg on top with a perfectly cooked yolk, I was impressed. The only thing I would change is the “hash” portion of the meal— it actually needed some more hash. Outside of that, I loved it and will be ordering again.
The chicken and waffles were decent. I had a small taste but my friends raved about how good it was and ordered it twice. So safe to say, you shouldn’t be dissapointed.
I’m not much of a sweets person but the beignets were not only displayed beautifully, they tasted the way that they looked.
As you all know, I’m a frequent participant of mimosa indulgence. I’m here today to tell you that social house probably has the most variations of mimosas, as well as some of the strongest. I’ve literally been knocked on my ass both times I’ve gone. When you walk in you can see them pouring bottle after bottle of champagne into a huge dispenser. When carafes are ordered they fill the carafe 3/4, then the rest is the juice of your choice: orange, peach, pineapple, cranberry, etc. They only charge $1 for carafe refills.
I truly enjoyed my experience this time around and I recommend you all go to Social House at your earliest convenience. I wasn’t joking in my previous post about Dallas having better brunch. Looks like I’ll be moving here in about 2 weeks.
Social House receives a 4 out of 5
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Even Brunchaholics have to eat things other than brunch from time to time. When I’m in the mood for tacos I use my own personal recipe to crank them out. Check it out below and leave a comment with your results!
Cut Flank Steaks into large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the steaks (in batches if necessary) on all sides until browned. Transfer meat to the slow cooker.
Grab a bowl then combine the onions, cilantro, garlic, cumin, oregano, chili powder, paprika, beef broth, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on LOW for 8-10 hours, until meat shreds easily. You can also cook on HIGH for 4-6 hours if you wanna cut the time down. I highly suggest low and slow to bring out the deeper flavors of the meat.
Once fork tender and ready to pull apart, remove bay leaves. Remove the beef and shred using hands (if you can stand the heat) or two forks. Return beef to slow cooker to cook for about 10 more minutes, or until ready to serve. Great on nachos, tacos, burritos, quesadillas, sliders, etc. Basically whatever you want to use it for, but try the tacos first. I’m sure it won’t be your last time!