51fifteen Brunch Review

51fifteen was an amazing brunch experience. The service is A1, and they even have a jazz band that comes in to really set the mood. Brunch starts at 11AM and goes all the way to 4PM. Luckily for me, it’s Houston Restaurant Weeks, so all of Houston is bringing out their absolute best.  Below is a picture of the brunch menu for Houston Restaurant Weeks: 3 courses of divine food for only $25. Can’t beat that!

 The Pre-Meal
Since it’s brunch, instead of serving typical bread for the table, there were blueberry muffins and mini biscuits with a star every butter. The muffin itself was moist and delicate with a fresh blueberry taste. Combine that with the strawberry heaven and you’re in butter. I’m not usually one for sweets, but I could have eaten that all day.

The Mimosa
51fifteen has bottomless mimosas for $12. Now, if you remember my older post about Cyclones, you’ll recall that they offer them as well for only $10.50. However, I definitely prefer 51fifteen’s instead; they are fresher with better quality champagne. I didn’t need too many of these to start feeling good, and it helped that the bartender never let my glass get empty.


First Course: Shrimp Pot Pie
The shrimp pot pie was a game changer for me. I love seafood, so as soon as I saw that on the menu I went for it. This wasn’t your typical pot pie. It could have used more veggies and a little more sauce, but the sauce was very tasty…a very good consistency. The shrimp was cooked perfectly– juicy and sizable, although I did wish there would have been more, but I was satisfied either way. The crust was crisp and buttery, but unfortunately a tad too thick for my liking.


Second Course: NY Strip Steak & Eggs
Now this was the Mecca of the meal. The fingerling potatoes were great and a nice side to the steak and eggs. However, the mini salad in the middle could have stayed in the kitchen. I didn’t feel like it added much to the dish. It looked nice as a presentation, but that’s about it. I ordered my eggs soft scrambled with a bit of cheese. They were creamy and seasoned perfectly. (If you’ve never had soft scrambled eggs, you’re missing out!)
The greatest part of the dish, the steak, was amazing! I ordered mine medium and it came with a Béarnaise sauce that I will absolutely practice all week trying to duplicate at home. The steak was so tender that I could have cut it with plastic utensils. [On a side note: let’s all grow up here and stop getting well-done steaks. It’s childish and you’re missing out on a lot of flavor and juiciness. There’s an appreciation for the cut of steak you’re eating and the effort put into aging it. Let’s appreciate it and stick to medium and medium rare steaks. Believe me, it’s worth it!]


Third Course: Domino Valley Cake
As I stated earlier, I’m not one for sweets. The cake was nice and had a good flavor but was packed with a lot of chocolate. Personally, I almost felt overwhelmed with the abundance of chocolate. I was looking for the vanilla ice cream to act as a saving grace of sorts, but it turned out to be nothing more than ice. The fresh fruit did provide a better take on the dessert, but the star of the show (the cake) didn’t shine in my opinion.  (I should have chosen the Butterfinger Trife instead. I’ll just get that next time.)

Overall, this is probably one of the top 3 brunches I’ve ever been to (the other 2 being located in Cali. I will have write ups on them soon). The high quality of food, outstanding service, and fresh mimosas leads me to give this place a 4 out of 5.

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Brunch Beverages for Every #Brunchaholic. Newcomers or Seasoned Vets

Mimosa– Orange Juice and Champagne.

They drier the champagne, the better. If making them at home and on a budget, use a Brut or anything Dry/Extra Dry. If you have a little extra to spend, then any top shelf champagne/bubbly/etc will do. My personal favorite is Veuve Clicquot. Mimosas can also be made with grapefruit juice. Half juice and half champagne is the usual mix. Less juice and more champagne of course if you’re not trying to waste your time lol.


Bellini-Peach nectar/purée and Champagne or Prosecco Sparkling Wine




Poinsetta – Champagne, Triple Sec (not always used), and cranberry juice


Bloody Mary – vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, cayenne pepper, lemon juice, and celery salt.

I am not personally a  big fan of Bloody Mary’s, but they are very popular and classic. Some people like theirs straight up and some like there’s spicy. Use your own personal judgement, of course, to find which works for you.

As you can see champagne is basically the main ingredient in the majority of these drinks. If you are not a big drinker, no one will frown over a water or a soda. If you want the “virgin” version of a drink,  just order any of the above with sparkling water.

Also, a lot of places that offer brunch will have their own special brunch drinks. So be on the lookout for those.

If you have any questions leave your feedback below.

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