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During the daylight hours, brunchers and light lunchers queue up at the refrigerated deli case to place orders for fancified eggs and toast—like a deep-dish strata with veggies and pesto or truffled eggs adorned with asparagus and Swiss—at SoBro's original foodie oasis. On sun-dappled weekend mornings, its outdoor tables are the most coveted spots in town, and the crowds continue until lunchtime, when a cone of garlic-flecked frites alongside the standard pear-and-Roquefort salad or curried chicken salad stand out among the perennial favorites (plus the most decadent little pot de creme). But on Wednesday and Thursday evenings, the kitchen goes all out with a dinner menu that trends toward heavy, aggressively flavored mains as elaborate as a center-cut filet (fortified with housemade boursin cheese, caramelized onions, and bourdelaise sauce) and a decadently fatty grilled bacon chop—pork's answer to the Porterhouse. A la carte sides range from chilled beets to a Greek orzo salad to Southern-style braised collards seasoned with smoked pork and banana peppers. A surprisingly adept bartender shakes up a handful of house cocktails behind the deli counter–turned–bar top.
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