There were six in our party, but a few duplicated orders, so we had four entrées to speak of. There wasn't a lot of sharing going on (unusual for our family, but I think we were all hungry and very focused on what was in front of us), so the comments on the entrées other than mine are from trusted family members. My oldest son and his grandfather had the Fried Quail and Grits (Homestead Gristmill grits) with bacon gravy. The Texas quail was crispy and well prepared and was complimented by the creamy grits. My husband and his mother had the Crispy Redfish and Shrimp Hash served with carrots, onions and hollandaise sauce. The redfish was lightly fried and cooked to a flaky tenderness. I had the Smoked Salmon Fritatta with spinach and crème fraîche. This was a beautiful dish to behold. The eggs were very fluffy and the seasoning was spot on. It was surprisingly light, when you consider the smoked salmon and crème fraîche, yet very satisfying.
The graduate was feeling adventurous and tried the Black Pudding and Eggs with griddled tomato, sunny-side eggs and home fries. Upon ordering the dish, he asked our server about the blooding pudding (which was served as a blood cake), and she asked him if he wanted to know the details before or after he ate it. He decided to find out more after he tried it. He polished his plate and enjoyed every morsel. He said the blood cake was rich, hearty and satisfying and the eggs were cooked just right. After the meal, our server explained the process of making blood cake using coagulated pig's blood mixed with oatmeal and other ingredients to create this dish that is common in England. For dessert we tried a couple of items. The famous award winning Cafe 909 Frozen Pistachio Parfait with burnt honey caramel and pistachio was a must. I often times order this pistachio treat that never disappoints; a definite favorite. My in-laws were very happy with the Texas Pecan & Bourbon Pie served with Amy's Mexican vanilla ice cream. It had a nice crust and the pecan filling had wonderful flavor from the bourbon. Our server was engaged and very cordial and made our celebration even more enjoyable. This was my first time to try brunch at Blackbird and Henry (see my first visit here with more details about the dinner menu and Chef Schmidt). I still need to try their Wednesday night curry and their happy hour that happens Tuesday-Friday 3:00-6:00 p.m. I look forward to return visits very soon.
Please note: Blackbird & Henry has closed since the publication of this post.