BRUNCH OF THE MONTH: POITIN

By Ryan Bellinghausen

Tucked away in Sawyer Yards is Poitín, a bar and restaurant from Ian Tucker that bears its namesake with an Irish spirit that predates whiskey. It may be a little ironic that a bar named after what some nickname “Irish moonshine,” specializes in down-home Southern classics with a twist. And, with all the winks to alcohol, it’s no surprise this dining hotspot is a perfect brunch choice, not only because the food menu is outstanding, but the drink menu is just as mouth-watering. 

When patrons first walk in, it’s hard not to take notice of the floor to ceiling windows flooding the restaurant with natural sunlight. Mid-century modern and art deco themes are echoed in the large, curved bar and leather banquettes and booths. Unique design elements like pops of peacock blue, metallic chandelier and funky monkey wallpaper add a playful ambiance. However, we suggest the best seat in the house is on the 1,200-square-foot patio with breathtaking views of the downtown skyline. 

The brunch menu is just as colorful and fun as the décor. Diners can expect Southern flare like BBQ shrimp and grits, a hearty Texas steak benedict with perfectly poached eggs and pico de gallo hollandaise, or the Southern-style grandslam, a breakfast platter featuring all the favorites like eggs, bacon, sausage, johnny cakes, potatoes and grits. More unique items on the menu include crispy pork belly confit with heirloom grits, the fall-inspired carrot cake pancakes and the FCS – a sandwich of chicken thighs, cabbage slaw and hot sauce aioli.

But as we all know, brunch is nothing without yummy drinks to wash it all down. We suggest trying Poitín’s take on mimosas with their Bromosa, champagne and a flight of three different juices. But if you need something a little more “intense” the Michelada-type cocktail, Hare-o-Dog, or the Corpse Reviver #2, a mixture of gin, vermouth, absinthe, orange liqueur and lemon, will surely revive you from the previous night’s shenanigans. 

Poitín is open for brunch from 11 a.m. to 2.30 p.m. on Saturday and Sunday