Whist rolls out a Southern-style brunch
Looking to get your grits on? Beginning Sunday, chef Tony Disalvo at Whist is rolling out a new Southern brunch buffet. Forty-five dollars per person will buy you an unlimited procession of biscuits and gravy, shrimp and grits, fried chicken, green tomato salad, collard greens, cole slaw, mac 'n' cheese and house-cured Cajun salmon.
Or you can opt out of all the fun and stick with traditional favorites like eggs Benedict or French toast. For dessert you can fill up on peach cobbler, pecan pie, and banana pudding with vanilla wafers.
And no Southern brunch worth its (substantial) salt would be complete without a cocktail. Choose from a $10 list including a farmers market mint julep, a marmalade breakfast cocktail, and a savory bacon-infused Bloody Mary.
Whist at the Viceroy Hotel, 1819 Ocean Ave., Santa Monica. (310) 260-7511; www.viceroyhotelsandresorts.com.
Photos: Fried chicken, top right, peach cobber, bottom left. Credit: Whist