With Honors and With Reservations
Our Heroes’ Sunday Brunch is well planned for Dyron’s Lowcountry.
By Jan Walsh
Veteran’s Day week is special for Kev and me. His Youth Leadership Development Program’s annual patriotism events kick off on tonight and last through Monday evening. Congressional Medal of Honor recipients and their families come to town for and are honored at the events. Prior to these events, we bring some of the early arrivals to Dyron’s for Sunday brunch. Like everything about this week, our brunch was well planned weeks ago… with reservations.
As we drive up the street a little early for our 11:00 a.m. reservation, we see people waiting outside for the restaurant to open, which it does promptly. Yet some of these people do not have reservations for this fully booked brunch. I hear others calling in to learn the same. Yet our Table 1, which I requested, is waiting. And although I am disappointed for the folks who have to wait or can’t get in, I am delighted to see the restaurants getting back to their normal, reservation needed crowds. So, make reservations for Dyron’s Sunday brunch. It is fit for heroes!
Knowing we all have time for a nap in the afternoon, we start with a bottle of French crémant, mimosa, and bloody marys. The drinks are paired with an array of starters: Gulf Crab Claws, and House-made Beignets and Buttermilk Biscuits. The plump claws are fried in a light cornmeal crust and served with a divine house cocktail sauce. While the others are busy dipping beautiful, sugarcoated beignets into rich chocolate ganache and sweet strawberry cream or slathering biscuits with fig preserves, raw honey, or gravy, I keep reaching for the claws… Soon I am embarrassed by the number of meatless crab fingers on my plate. Those darn things give me away every time. Thus, I pass the remaining claws around the table and settle in with a fluffy biscuit and creamy gravy.
For entrees we have Seafood Gumbo, Chopped Romaine Salad and Fried Oysters, McEwen and Son’s Farm Egg Omelet, Fried Red Snapper, and Dyron’s Southern Style Breakfast. The gumbo is a gorgeous deep, dark rue of Gulf shrimp, jumbo lump crab, Bayou la Batre oysters, Conecuh sausage, and basmati rice. So memorable that you will crave it later. A variety of textures and flavors synthesize in the splendid salad: farm egg, bacon, radishes, cucumbers, cherry tomatoes, tome, and golden oysters in a lovely buttermilk-herb dressing. A lovely cooked to perfection omelet is stuffed with lump crabmeat, enhanced with caviar (Oh, my!) is accompanied by thick, speckled cheese grits and mixed lettuces. I double down on two thick, generous pieces of golden red snapper that arrive on a bed of gribiche. They are moist and glistening on the inside and boasting with freshness of the Gulf. Their side of colossal, crisp potato wedges are simply divine! If these stay on the menu, they are bound to become famous. And the crunchy, tangy slaw is perhaps the best I have ever had. Talk about knowing where your food comes from… On the breakfast platter, Kev’s choice of perfectly poached eggs were laid on the same Shelby County terroir, where the grits were grown and ground: McEwen’s in Wilsonville. And the sausage is from South Alabama’s Conecuh. And if this weren’t enough, this man pleasing big breakfast also has crisp bacon and a scrumptious potato hash.
Dyron’s made me proud… Each and every dish is highly recommended.
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