New brunch menu makes a run for the border

The sun may rise in the east, but Mamie Taylor’s is looking west — Southwest, that is.

At the vanguard of Chinatown’s culinary renaissance, Mamie Taylor’s was the first to bring the delicacies of the Deep South to Vancouver’s brunch lovers. Now, the regional American restaurant is setting its sights on America’s Southwest by featuring a new brunch menu inspired by the sights, sounds and flavours of the U.S. border states.

Chef Tobias Grignon’s twist on regional specialties includes the Fried Green Tomato B.E.L.T.’s thick-cut hickory-smoked bacon, fried green tomato, arugula, fried egg and baconaise layered on sourdough toast; the Chili Braised Pork Shoulder skillet featuring Mexican-style pulled pork topped with a perfectly poached egg, hollandaise and house-made salsa verde and Ham Hock Hash that’s been braised for 16 hours, shredded and combined with baby potatoes, Brussels sprouts, and homemade herbed mustard.

Mamie Taylor’s hasn’t abandoned her roots, however. Guests will still be able to order Southern favourites such as the famous Biscuit Benny with thick cut bacon or vegetarian mushroom and kale; Fried Chicken and Waffles with Bourbon syrup, red cabbage slaw and pickled jalapeño; and the Steak and Grits — the only dish in the city that boasts traditional white, hominy grits, direct from down south.

Mamie Taylor’s brunch is served from 11 am to 3 pm on Saturdays and Sundays