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Food Crush:

September 25, 2012

The Morning-After Chill

After a night of raging in the ATL, kick back and refuel with feasts from these Sunday brunch newbies

By Nancy Staab

Popular eateries STG Trattoria and The Lawrence debut decadent new Sunday brunch services for the ultimate “cure.”

Shrimp & calamari polenta, Aperol Orange Soda cocktail, and Eggs Benedict pizza from the brunch menu at STG Trattoria. Shrimp & calamari polenta, Aperol Orange Soda cocktail, and Eggs Benedict pizza from the brunch menu at STG Trattoria.

E.A.T. at STG Trattoria

Buckhead-based STG Trattoria has cut its teeth with toothsome pastas and pizzas from former Abattoir chef Joshua Hopkins. The well-oiled business team behind Bocado also run this Italian joint. Now they’ve introduced a hearty weekend brunch to their lineup from 10:30 AM to 3PM. Think: oven roasted duck hash with poached farm egg and arugula; sautéed zucchini bread with candied pancetta and marscapone; an eggs benedict pizza (yes, pizza) with prosciutto, arugula, poached farm eggs and aioli,  plus some rustic lunch pastas, pizzas and sandwiches to nosh on. Be sure to also partake of the signature Amarao Bar and brunch-friendly cocktails like the STG Blood Mary with smoked Tito’s vodka, Amaro Zucca and a house-made bloody Mary mix or the Mimoso with Amaro Nonino, Aperol, orange bitters, Prosecco and orange zest. For more info and the full menu visit:



"The Cure" ie. Eggs Benedict with Canadian duck from The Lawrence Brunch, Chef Devereaux, the "Lady Lawrence" cocktail.

Flapjacks with Foie Gras Butter and MORE at The Lawrence

Executive chef Shane Devereaux bring a playful modern spin to the new Sunday brunch at Midtown eatery The Lawrence. According to the press release, the brunch, which runs from 11 a.m. to 3 p.m., “will be comprised of dishes that keep with The Lawrence’s standard of refined classics with touches of unexpected edge. A play on eggs benedict features Canadian duck; traditional flapjacks are served with candied kumquat, sorghum and foie gras butter; and the "Kitchen Breakfast" includes homemade scrapple [ie pork scraps and trimmings mixed with cornmeal or flour] – a nod to Devereux’s Pennsylvania upbringing” as well as two eggs your way, bacon, sausage AND toast. Other playful menu items like herbed omelet with spaetzle, sweetbread and mustard; or pig ear perched atop a croque-madame are just the type of classic meets-clever–gutsy-and-good cuisine that Devereaux is known for. And if you want a pick-me-up with your brunch plates, celebrated mixologist Eric Simpkins will be more than happy to mix up just the right cure (I mean tonic). For more info visit:

THIS JUST IN:  The Lawrence is also offering a new custom tasting experience with Chef Shane Devereaux via a Kitchen Counter menu. Reserve now and enjoy a menu created exclusively for you and your guests. Your party of up to four people will be VIPs for an evening as you sit kitchenside and interact with the chef as he prepares your dinner. There are three menu options: 3 course for $45, 5 courses for $65 and 10 courses for $100 a person. Additional fees for wine pairings. Call 404.961.7177 to make a reservation