RO Hospitality founder Ryan Pernice, executive chef Woolery “Woody” Back and the entire staff of Table & Main are thrilled to announce the launch of brunch on Sunday, January 20th. Table & Main looks forward to offering diners an authentic extension of Back’s southern cuisine through an array of brunch shareable plates, mains and morning-fit cocktails every Sunday from 11 a.m. – 3 p.m.
Menu standouts include, but are not limited to Monkey Bread (sweet dough, cinnamon sugar, vanilla anglaise, candied pecans), BBQ Pork Omelet (BBQ pork shoulder, cheddar cheese, caramelized onions, GA vinegar cabbage slaw), Green Tomato Benedict (poached eggs, cornmeal fried green tomato, cathead biscuit, remoulade hollandaise), Biscuits ‘N Gravy (homemade cathead biscuit, sawmill gravy), Shrimp and Grits (grilled Gulf shrimp, stone ground grits, Sweetgrass Dairy cheese, Creole brown gravy), and chef’s Chicken ‘N Waffles (southern-fried Springer Mtn Farms chicken, cornmeal waffle, hot honey). All pair nicely with the restaurant’s selection of Sunday sippers, including the T&M Bloody Mary (house mix, Buffalo Trace Wheatley vodka, garnish), Cindy’s Brunch Punch (Buffalo Trace Wheatley vodka, raspberry liqueur, pomegranate sour mix), the Southern Mulemosa (ginger liqueur, sparkling wine, orange), and Table & Main’s Cabin Coffee (Bailey’s, maple bourbon, whiskey whipped cream).
Walk-ins are encouraged, and reservations may be made via Table & Main’s website.
1028 Canton St, Roswell, Ga. 30075
tableandmain.com | 678.869.5178