Danny Meyer’s Blue Smoke Is Finally Doing Brunch

Chef Jean-Paul Bourgeois will be starting brunch at the Southern-inspired barbecue spot February 7 and 8
Staff Writer
Danny Meyer’s Blue Smoke Is Finally Doing Brunch

Blue Smoke

Southern brunch? Expect lots of biscuits and Andouille sausage.

Shake Shack isn’t the only uber-successful Danny Meyer eatery. Blue Smoke, the Louisiana Southern barbecue joint in Battery Park City, New York, just got a star from The New York Times, and now the restaurant has announced that it will be starting a weekend brunch.

With acclaimed chef Jean-Paul Bourgeois at the helm, Blue Smoke will be doling out authentic Southern and Creole brunch favorites like a biscuit and fried egg sandwich with Andouille maple sausage, baked eggs Sardou, and a brisket burnt-ends sandwich topped with scrambled eggs and white lily waffles. The menu will also feature pastries like scones, beignets, muffins, and biscuits prepared by new pastry chef Emily Isaac, formerly of Union Square Café.

Here are some more of the most intriguing dishes on the menu: bananas foster oatmeal, Delta Scramble (scrambled eggs mingled with Louisiana crawfish, Andouille sausage, and Benne seed crackers), and the Blue Smoke take on a breakfast burrito and the famous Blue Smoke burger, as well as a selection of meats from the pit (available after noon). You’ll also be able to order a Corpse Reviver, or one of the daily juice concoctions made from fresh fruit juices, collard greens, and seltzer. 

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