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A brunch for all seasons Uptown

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APOLLINE

4729 Magazine St.

Brunch is the perfect way to kick off a lazy Sunday fun day — unless you work in hospitality, the medical field, film, or any other industry where weekends often land in the middle of the week. Fortunately, Apolline offers brunch Tuesday through Sunday.

"A lot of people who have to work during the weekends are excited that we run the same brunch six days a week," said Keith Andrews, owner of Apolline.

The intimate, modern-yet-cozy vibe at this converted double shotgun complements its Louisiana contemporary brunch fare. Country-fried chicken thigh is the perfect topper for a maple butter, maple syrup, and powdered sugar- topped waffle. The meal is made complete with a potent Bloody Mary that combines two shots of vodka, housemade mix, bacon, a biscuit, boiled shrimp, spicy beans, okra, olives, celery, lemon, and lime. Flavorful dishes such as the avocado toast (which layers multigrain bread with smashed avocado, smoked salmon, capers, pickled shallots, and yogurt) don't land as heavy as some savory brunch classics can.

"We achieve a lot of flavors with spices and smoking things, rather than cream and butter," Andrews said.

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ADORE • SPRING 2018