My husband had a mimosa and the Croque Madame (ham, comte, mornay sauce and fried egg) served with frites. He enjoyed this hearty dish, noting that the bread (possibly a sourdough) was really delicious, the egg was perfectly cooked, and the frites were crispy and tender. My son and his friend shared the Shrimp & Grits which included Anson Mills grits, plump shrimp and green onion. They polished that off quickly and moved on to an order of beignets; three enormous, puffy, billowy doughnuts topped with a generous amount of powdered sugar. I had to have one bite, just to make sure they were still good, and I am happy to say their quality is consistent. If anything, they have gotten larger in size over the years. Beignets are served here all day.
Keith Abate, who has been running Sunday Brunch, the charcuterie program and the daily specials, was recently named chef de cuisine. Compared to Sunday Brunch, épicerie's weekday and Saturday breakfast (which happens Wednesday-Saturday starting at 8:00 a.m.) offers a slightly different menu with items like Pulled Pork & Brown Rice (with fermented kale, soft egg and épicerie hot sauce) and Croque Monsieur. Just one more reason to keep coming back to rediscover this neighborhood gem.