Another Broken Egg Cafe—Probably Worth It.

Today was day two of my tornado-related-power-outage-canned-food-diet. Because power will still be out at my abode for another whole day, I decided to travel North toward Birmingham to the suburban hamlet of Mountain Brook, Alabama.

Mountain Brook is the sort of place where nothing really too bad ever happens so I figured hot breakfast would go on there as usual. I was not disappointed. Just from looking at the folks at Another Broken Egg Café, in fact, you’d never have known there was total devastation not five miles away.

By way of background, Another Broken Egg Café is a chain of breakfast joints that hails from near my hometown in Louisiana. As it really only got rolling in 1996, the year I first moved to Birmingham, I never ate at one until it followed me here, opening this location in 2010. Today was my second visit to the Mountain Brook location.

I arrived at about 10:45 a.m. today and stood alone in the entry waiting to be seated. The place was not busy as it was a little late for breakfast and a bit early for lunch. Nonetheless, I was ignored by the first person to appear at the hostess stand. After few minutes, I was somewhat promptly given a table near the distant wall next to one of the waiter’s stands by an individual who seemed to greet me more out of pity than any actual interest in facilitating my meal. But hey, I was really hungry.

A waiter approached me almost instantly inquiring about my drink order. I asked about tea. He suggested unsweet. I asked about their hot tea selection. He mentioned Earl Grey, green, and spiced. I asked what brand tea we were talking. Demonstrating his complete disinterest in answering any questions that would require a trip somewhere else, he said, “I have no idea.” I ordered water.

The water was sullenly placed on the table a few seconds later as the taciturn waiter passed the table by. That was the last interest he expressed in my order for an inordinately long time—not even acknowledging my stares and subtle wave.

So operating on the theory that perhaps this waiter-of-few-words was not my actual waiter and definitely not to be dissuaded, I grabbed the attention of a second fellow who seemed to have tables in the vicinity. After a moment’s consternation, this hijacked waiter deigned to take my order and did so very pleasantly.

I ordered the Lakeshore Scramble—a mélange of scrambled eggs, baked bacon, onions, mushrooms, and ham smothered in melted Monterey Jack and cheddar, substituting fruit for the country potatoes, and served with a “crispy” English muffin.

There now, little waitstaff. That wasn’t so hard.

The food arrived after a short interval. And it was immediately clear the kitchen was not a stingy as the service.

The eggs were served in a large gratin with a generous side of blemish-free fruit and an English muffin that may be been a tad overbilled as “crispy.” In fact, the breakfast was far too much to finish, and you know I tried as it was delicious! The quality of the ingredients really shone through, and the cook’s execution was flawless (except the partially toasted muffin—but honestly, does toasting really improve an English muffin?). Even the whipped butter was fabulous (and I’m a big fan of butter, so I should know.)

In writing this review, I found myself in a bit of a quandary, however. You see, once when Foodiesaurus was a little girl, she had a little surgery to remove her appendix. It was back in the stone ages, so you understand this was no outpatient procedure!

During the week of recovery spent in the hospital, Foodiesaurus was given nothing to eat but green Jello. (She loathes Jello to this day.) Then one fabulous day, our favorite food-obsessed dinosaur in seven-year-old form was finally given her first solid food—a hospital hamburger and fries. I don’t know what Foodie would have thought of that burger under normal circumstances, but I can assure you, as things stood in that moment, that was the best hamburger she had ever eaten or will likely ever eat again.

Accordingly, I am forced to wonder if the food at Another Broken Egg was really as good as I thought or if it was just a heck of a lot better than canned tuna and pistachios. For now, I will consider the food at this place several notches above other chain breakfast joints, (I’m looking at you IHOP!) but with service that is every bit as snotty as any five-star New York eatery.

Wear your big diamond (or maybe your little one, I can’t tell), and enjoy!

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Jim ‘N Nick’s is Raising the Bar in Bar-B-Q

Barbeque is to Alabama as gumbo is to Louisiana as chili is to Texas and so on.  In other words, people living elsewhere generally think that’s what we do best (or possibly at all). 

So naturally when I moved to Birmingham in 1996, I was on the prowl for the best of the best authentic slow-cooked spare ribs I could find.  Then, as now, there were a large number of barbeque joints to choose from.  But having sampled the famous, like Dreamland Ribs, and the not-so-well-known, like Full Moon, Golden Rule, or Johnny Ray’s, there was one barbeque joint I kept coming back to—the then-10-year-old local chain, Jim ‘N Nick’s.

And that was weird in a way.  I mean, how does a restaurant owned by a Greek-American kid who worked his whole life in an Italian restaurant end up making the best barbeque in the biggest city of a state known for the stuff?  Who cares.  He just does—still—to this day—15 years later.

In fact, Jim ‘N Nick’s Bar-B-Q is better than ever and is no longer just locally known.  Everybody in the world now knows about Nick Pihakis (the aforementioned Greek kid).  He is a semi-finalist for the 2011 James Beard Award for Outstanding Restaurateur.  That’s right.  Pihakis v. Steve Ells of Chipotle, Roger Berkowitz of Legal Sea Foods, etc.

If a James Beard Award nominated barbeque joint seems impossible, it’s only because you’ve never eaten at Jim ‘N Nick’s.  The Hamburger Dave or The Burger 1920, a Company Salad with shaved Parmesan and pulled pork, a big, meaty rack of 14-hour spare ribs, an onion ring appetizer or side, creamed spinach or spinach and artichoke dip, the smoked pork hot links, hand-cut fries, lemon icebox or chocolate or coconut cream or pecan pie, and even the complementary cornbread muffins are all the best I’ve ever eaten anywhere.  Moreover, at a time in our collective culinary history when the norm is for quality to tank as expansion occurs, Jim ‘N Nick’s has done the exact opposite. 

Back in the day, 11 years ago, for example, my favorite Jim ‘N Nick’s was on Highway 31 near the Riverchase Galleria.  It was head and shoulders above the others.  And even as late as three or four years ago, the Highway 280/Greystone location was still my least favorite of the Galleria, Five Points South, or Highway 280 alternatives.  

But then an unexpected thing happened: the quality got substantially better at the Five Points and Highway 280 restaurants.  Now they are all my favorite locations.  Hmm.

In other words, as this chain has expanded, the consistency between locations has not only improved but the overall food and even the décor is now better than it ever was.  Could Jim ‘N Nick’s recent emphasis of locally-sourced ingredients have anything to do with it?  I think so. 

And diners are not the only beneficiaries of this constant emphasis on improvement at Jim ‘N Nick’s.  Jim ‘N Nick’s has also benefitted ’cause, let me tell you, a similar salad at another fine local barbeque establishment goes for a good bit less than the one at Jim ‘N Nick’s and yet no one cares.  People literally stand in line for the good stuff.

So, 25-year-old barbeque chain, exceedingly great food, local ingredients, higher than average prices, James Beard Award semi-finalist, and lines to get in the door.  Yup.  That about sums it up. 

In short, Pihakis and company have found a way to raise the bar in barbeque.  What’s not to love?

Buon mangiare!

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