The So&So Brunch Is Ready For Action This Weekend

Chilaquiles - IPA braised porkby Steven Doyle  photos by Steve Bither

So&So’s, which just opened recently (find our first look article here) will launch Sunday brunch service this weekend, and not a moment too soon. We have been anxiously awaiting chef Nick Amoriello’s brunch menu since he mentioned he had a special blueberry pancake ready for us. Thank you, chef.

The brunch menu offers items like the Mother Child Reunion, is chicken fried chicken, poached eggs, strongbow bacon gravy and honey butter grits. Those promised Blueberry Pancakes include 3 flapjacks, fresh blueberries, lemon cured and Fernet maple syrup.  

Blueberry pancakes -lemon curd creamBlueberry Pancakes


Mother child reunion - chicken fried chickenMother and Child Reunion

Biscuits and gravy - two cream cheese biscuitsBiscuits and Gravy

Other items include ‘Merica’s Scramble which includes scrambled eggs, bell peppers, sausage, bacon, ham, tomato, mushrooms, avocado, house fries;. Also looking loverly are the Chilaquiles with IPA braised pork, peach rosemary jalapeno salsa, sunny side up eggs, avocado, and queso fresco.

Executive Chef, Nick Amoriello has created a menu that is atypical for the usual Uptown late-night hot spot. Co-owner, Brandon Hays says, “ His food is fresh, seasonal, simple but a bit more sophisticated than expected.” Chef Amoriello explains, “I wanted to create dinner and brunch menus that are a little unexpected for this neighborhood, but still approachable. It’s important to us that we are food-forward. When people walk in expecting bar food and end up seeing beef tartare, hamachi crudo, chicken liver pate, gnocchi, pork chops with bacon grits and preserved figs, red snapper with English peas, grilled onions, mint pistu, pea tendril salad and more, they are pleasantly surprised and love it. I am having a lot of fun with our menus and will continue to change them up on a frequent basis.”

Chef Headshot 1

Chef Nick Amoriello, a graduate of The Culinary Institute of America in New York (2004) – has worked in a number of respected Dallas kitchens. He was sous chef at Nobu, executive chef Meddlesome Moth, executive sous chef under Graham Dodds at Central 214 and also held a chef position at both Mot Hai Ba and Driftwood before being named executive chef of So & So’s.

So&So’s Brunch Menu


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