Issue link: http://maconmagazine.uberflip.com/i/765213
DECEMBER/JANUARY 2017 MACON MAGAZINE | 105 green peppers and mushrooms served with white wine pan gravy over stone-ground grits and cheddar. Or try the Steak and Eggs – far from the norm, the dish features prime Black Angus New York strip steak topped with two pan-fried eggs and hollandaise sauce and choice of potatoes O'Brien or pasta salad. 2242 Ingleside Avenue THE ROOKERY A Macon staple for many years, The Rookery is a popular destination for not only lunch and dinner, but is also well known for its weekend brunch. Here brunch has become a Macon treasure, bringing together an eclectic mix of Macon's diverse population for a brunch menu that varies from week to week, but is always classic. Menu items typically include the Rookery Omelet, Betsy's Omelet with pimento cheese and bacon, and the amazing Riverview Farms Sausage Benedict made with all natural, organic sausage from Ranger, Georgia. A variety of Bloody Mary concoctions is always popular with the brunch crowd. 543 Cherry Street DOVETAIL Upstairs from the Rookery, Dovetail serves uniquely crafted, Southern cuisine. With dishes inspired by seasonal availability and traditional Southern fare, the perfectly appointed atmosphere accentuates a brunch menu that features both breakfast and lunch entrees and includes locally sourced ingredients. A favorite here is the Corn Boudin Hash, lovingly prepared with roasted potatoes, manqué choux, grain mustard, poached egg. Dovetail's Market Veggie Omelet features fresh vegetables, and is served with Red Mule cheese grits and fruit. 543 Cherry Street BEARFOOT TAVERN | TIC TOC ROOM BRASSERIE CIRCA | EMERSON BALLROOM Making Restaurants in Downtown Macon for 16 years HOTPLATESRESTAURANTGROUP.COM O M MattOdom P H O T O G R A P H Y www.mattodomphotography.com | 478.318.7619 | info@mattodomphotography.com