Rachel Stone 2017-07-20 03:17:59
Brunch, lunch and dinner Oddfellows is not just for Sundays In a restaurant scene where brunch is king, Odd fellows made itself a magnet for mimosas and maple syrup. When the New Orleans-inspired Bishop Arts restaurant opened in 2010, the brunch set lined up to get a taste. It was such a hit that they started serving brunch all day with just a few lunch and dinner items. The beignets and pancakes will always be there for brunchers. But Oddfellows is coming into a new era with chef Anastacia Quiñones running the kitchen. Quiñones, known as AQ, joined the restaurant last year after her stint heading up Kitchen LTO, and she’s moving Oddfellows away from its brunch-centric menu. She’s sourcing produce from We Over Me Farm at Paul Quinn College and other local and regional farms. “It’s always fun to see them walk in the door, and you don’t know what you’re going to get,” she says of the farm deliveries. She’s added cool dishes to the summer menu, including avocado gazpacho with poached shrimp and watermelon salad with goat cheese. There’s also a baked burrata, a brined bone-in pork chop and house-made pasta. “It’s labor intensive,” Quiñones says of the pasta. “But it’s worth it because it’s delicious.” ODDFELLOWS Ambiance: New Orleans casual Price range: $8-$20 Hours: 7 a.m.-10 p.m. Monday-Saturday and 7 a.m.-3 p.m. Sunday
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