Capobianco is a seasoned chef with a flare for the food of his home state. The brunch menu appears delicious, offering up such favorites as Bananas Foster French Toast, Beignets, Chicken and Spinach Florentine Crepes, Shrimp or Crawfish Grits and Jambalaya Scramble, a plate that includes chicken and andouille jambalaya topped with scrambled cheese eggs and served with a Creole biscuit.
Capobianco is joined in the kitchen by Candice Hawkins and the general manager is Kelley Messer, also a trans man.
And you can’t escape the chef’s heritage. While Capobianco may have lived in New Orleans, he’s got Italian blood in him, which leads him to describe his restaurant as, “Atlanta’s only Cajun-Creole and Italian experience.”
The restaurant is dedicated to serving fresh, farm to table ingredients and offers plenty of vegetarian fare, including Red Beans and Soysage, Vegan Creole Tofu Scramblers and Vegan N’awlins Benedict.
There are also plenty of adult beverages to choose from, including a Bloody Mary bar “with everything from pickled green beans to pickled beets.” And, of course, you can purchase a Hurricane. Mimosas are also on the brunch menu.
The restaurant will be open 9 a.m.-4 p.m. Saturday and Sundays with opening day being Aug. 21.
Top photo: Chef Franky Capobianco (right) and Candice Hawkins of N’awlins. (Photo by KE.Luzny)