What better way to kickstart our weekend morning than with a frothy, hearty breakfast? Yup, a little hair o’ the dog action in the form of a beer-fueled brunch at Cypress Street Pint and Plate is just what the doctor ordered.
If there’s one philosophy that the folks of Cypress Street are advocates of, it’s that a beverage is just as integral as any other part of the meal. “We’re a cocktail culture, you should think about the way that things go together.” Rob Merrick, Cypress Street’s resident beer expert, makes a solid point. The humble backyard brewer then continued to tell us how he had discovered the perfect beer to drink whilst cleaning his garage – a kolsch-based Bloody Mary. “No frills, easy drinking – it was perfect.” (Sounds like we’ll have to give it a whirl ourselves.) Our point is this: Mr. Merrick is right – these days, there’s a perfect beer for every occasion. And since we find ourselves in the midst of a micro-brew renaissance, there’s a lot of information (okay, and beer) to soak up in order to make the proper drinking decision on a daily basis.
We don’t expect you to become connoisseurs on the fly – that’s where Cypress Street comes in. The best place to start? Why, the first meal of the day, of course. No weekend is complete without a froth-filled, beer bedecked breakfast – and Cypress Street? We’ll they’ve got just the thing. (By thing we mean a perfect eggs benedict and a beer Bloody Mary.) Located in the heart of Midtown, this fourteen year-old gastropub has certainly proven that they’re home to some of the best damn
hangover cure brunch in town, with first-rate, hardy breakfast eats that are a surefire way to cure what ails us. Trust us – if a big ol’ beermosa and one of their famous fried chicken biscuits doesn’t put everything back in working order, you should probably call the family doctor.
This shouldn’t take us off-guard in the slightest – the jovial crew of Cypress Street boasts an encyclopedic knowledge of all-things-brew, and they’re happy to share their wealth of knowledge. “Our job is to help our patrons realize that they’re just as much experts as we are. They know what they want – we just help them pin point it.” (Well stated, Mr. Merrick.) Our pick? Well, we’ve already name-dropped the famous fried chicken biscuit, but let us not forget their Southern Style French Toast. What makes it Southern you ask? Well bless yer heart, candied bacon of course (along with some caramelized apples and powdered sugar). One of those, on their lovely patio with a coveted beermosa in our hand? Well that’s a sure-fire recipe for a good day ahead. Hey, we’re starting to feel pretty well-versed in this whole day-drinking beer thing. (But that doesn’t mean we’re going to stop studying diligently any time soon.)