Brunch Bites

Craveable Cajun Deviled Eggs at Brick & Spoon

Kick off brunch with this kicky little treat at new hotspot Brick & Spoon.

By Katharine Shilcutt March 18, 2014

Deviled Eggs on the Bayou at Brick & Spoon are topped with tasso, Sriracha aioli, and fried oysters.

The allure of Brick & Spoon, which opened in the old Bocados space on West Alabama this past November, is two-fold: the Cajun-influenced dishes on the breakfast and brunch menus feature terrifically creative twists throughout, such as chorizo breakfast tacos served in wonton shells or French toast sliders stuffed with cream cheese and topped with a bananas foster-style syrup. Second—and most importantly—Brick & Spoon offers those breakfast and brunch menus from open to close, seven days a week.

Brick & Spoon
1312 West Alabama

I couldn't pass up the opportunity to indulge in brunch on a rainy Tuesday afternoon recently, and the sheer fact that brunch was on offer on a rainy Tuesday afternoon was enough to brighten my day. And while not all of the dishes I tried at Brick & Spoon that day hit high notes (those wonton shells on the tacos were fine, though the shredded lettuce and tomatoes on top of the chorizo weren't; the corn and crab crepe was good but oversauced), I came away most impressed by a dish called Deviled Eggs on the Bayou.

Here, classic deviled eggs are perked up with the addition of tasso, a Sriracha aioli, and fried oysters. The Lafayette-based chain employs tasso in several of its dishes; the spicy smoked pork also hows up in a Killer Creole Omelet as well as a Shrimp & Tasso Mac 'n' Cheese. But it was the pillowy fried oysters on top that set the dish aloft for me, crispy batter giving way to a perfectly soft center. Sure, they're pricey at $11.50 for the plate, but in the words of Donna Meagle and Tom Haverford, sometimes you gotta treat yo self

Forget about the wonton breakfast tacos; it's the grits you want here.

A less expensive and equally satisfying treat can also be found at Brick & Spoon, which is currently serving my favorite bowl of grits in town: stone-ground so they're coarse yet creamy, and thickened up with kernels of fresh corn, white Cheddar, butter, and a scatter of green onions. At only $3, I'm afraid I'll be adding them as a side to everything I eat at Brick & Spoon from here on out.

Though I hear the weekend breakfast and brunch crowds pack the tiny place pretty tightly, that's when I'm headed back next—because that's when I want to sample the build-your-own bloody marys, which can be dressed up with nearly anything you can imagine, from tasso to habanero Tabasco sauce. And yes, you can even top your bloody mary with a deviled egg.



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