2023 James Beard Award-nominated chef Deborah VanTrece‘s restaurants Oreatha’s at The Point and Twisted Soul Cookhouse & Pours are offering special Brunch menus this Easter Sunday.
Each menu has been expertly curated by executive chefs Christian “Lucke” Bell and Robert Butts, respectively, in collaboration with VanTrece.
Oreatha’s menu is inspired by classic comfort food dishes made by mothers around the world, with a classic Southern influence.
Key dishes at Oreatha’s include Waffle Battered Chicken Wings with Hot Tamarind Honey Glaze, Sunday Short Rib Pot Roast with Root Vegetables, Shrimp and Lobster Etouffee, and Bailey Brioche French Toast w/Praline Syrup.
The brunch is $45 per person and $20 for ages 10-14. To book your reservation, visit Oreatha’s at the Point on Resy.
Twisted Soul’s menu features the modern, global soul food cuisine for which Chef VanTrece has become internationally recognized.
Twisted Soul’s Easter Brunch features a carving station featuring Garlic Rubbed Roasted Beef Tenderloin with Horseradish Cream & Rosemary Demi, a hot station with dishes ranging from Vanilla Bean Mixed Berry Waffles Mint Bourbon Syrup and Catfish Nuggets with Green Goddess Remoulade to favorites from the bestselling Twisted Soul Cookbook, including Southern Marinated Fried Chicken with House Hot Sauce and Bacon Praline Mac n Cheese. A cold station will also be available, with salads, smoked salmon, and Cajun Shrimp Cocktail.
The brunch is $55 per person and $20 for ages 10-14. To book your reservation, visit Twisted Soul on Resy.
Both brunches will be held on Sunday, April 9, from 11am to 5pm. For more information on Oreatha’s, visit oreathas.com. For more information on Twisted Soul, visit twistedsoulatl.com