Grain Bowl: farro verde, hakurei turnips, chicories, andouille, egg
Grain Bowl: farro verde, hakurei turnips, chicories, andouille, egg

It’s a (5&)10!: Brunch Edition

Both Athens locals and visitors recognize Five and Ten as the place to go for premier Southern cuisine. You’ll be inspired throughout dinner by their mouth-watering masterpieces, which are skillfully prepared and artistically executed, as well as just down right delicious. A favorite time of ours to eat at Five and Ten is brunch. Without question, it mirrors the decadent beauty and style of their evening dishes.

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The layout is clear: you have the “smallers” and the “biggers”. When it comes to the smallers, think of basic breakfast go-tos, except add “baked cinnamon” in front of the toast and cheese, green onion, and fried sage to the locally sourced Dayspring Farms grits. The bread for the toast is house-made and delicious. Just take a look for yourself.

CinnamonToast
Baked cinnamon toast: crushed sumac berries, bittersweet chocolate

For Five and Ten, there is a certain elementary ode to the classic brunch favorites, which is exactly what you’ll find in their “biggers”. The 5&10 Benedict and Open Faced Omelette give a familiar nod to the morning classics, but with a fresh, special touch. The items then take a slight unique turn with the pan fried chicken thigh, grits and gravy, house-cured bacon lamb hash with sweet potatoes and oyster mushrooms, grain bowl with farro and turnips, and fried John Dory tartine. The pictures provided are enough to make your head spin.

Omelette
Open faced omelette: asparagus, morel mushrooms, Ossau-Iraty cheese
Pan fried chicken thigh: daysprings grits, white gravy
Pan fried chicken thigh: daysprings grits, white gravy

From 10:30 to 2:30 every Sunday, enjoy these exquisite dishes at Five and Ten. We promise that regular “brunching” will be ruined for eternity. Ps. They don’t forget about the sweets. Just look at that long list below!

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