August 9th, 2018
Brunch gets a contemporary makeover at Stomping Ground. The chef takes classic morning comfort foods and adds modern flair, transforming each dish into something both new and familiar. Case in point, the buttermilk biscuits. The kitchen bakes fluffy biscuits, similar to the kind you’d find in a Southern kitchen, and then allows customers to “build their own” using toppings like house-made sausage, cheddar cheese, or smashed avocado.
You can also order your biscuit with fried chicken on top. It comes “classic style” with pimento cheese and house-made pickles or “not-so-classic style” with benne seed tahini, house-made hot sauce, honey, red onions, and za’atar seasoning. Patrons rave about the seasonal veggie hash with farro and a poached egg, but you can also dig into a breakfast grit bowl or the grain bowl of the day.