We have some good news and some bad news to report. We’ll start with the bad. There’s a good chance that all this unseasonably warm weather is the result of climate change. The good news? Well, with the absence of winter this year, and a mild run-up to spring means that many of the city’s haunts with outdoor access are going al fresco a little earlier than in years past. Yesterday, Talula’s Garden began serving guests in its outdoor garden space. On Sunday, Aimee Olexy and Chef Sean McPaul will begin offering brunch, both indoors and out, weather permitting.
New brunch dishes include a warm crab toast with crumbled bacon and cucumber-golden beet salad; the “Garden Brunch”: seared scallops and farro salad with market veggies, lemon and chive vinaigrette; omelet of Kennett mushrooms with country ham, tender spinach and Cabot clothbound cheddar; and the “Butcher Shop Brunch”: smoky kielbasa, bacon, scrapple, potatoes, biscuit and scrambled eggs.
Also in outdoors news, Old City’s Revolution House will re-open it’s second story patio tomorrow. And Memphis Taproom has April 21 penciled in for the grand opening of its beer garden and hot dog truck.