For lunch today, Shannon, Sheridan (her younger sister), and I went to South Congress Café. There was about a 30 minute wait at 1pm, so we killed some time at the nearby vintage shop, New Bohemian, where Sheridan found a Rastafarian belt and necklace, while I purchased a western-style shirt. 
When we returned to the restaurant, there was still a short wait, so I enjoyed a pomegranate margarita in the bar area. I usually don’t like to substitute a fruit (strawberry or watermelon, for example) into the margarita, as the sweetness tends to detract from the tart lime flavor. But a pomegranate is just sour enough to accentuate the tequila and lime. I’m a big fan, even ordering a second one after we sat down.
For an appetizer, Sheridan suggested the baked brie, and we readily agreed that sounded like a good way to start the meal. The brie came in a puff pastry that was baked just right, with the crispy crust flaking off as you cut into it. A habanero jelly accompanied the brie, and this proved an intriguing innovation to the traditional dish. I usually like to enjoy my brie with a touch of honey, and the jelly provided that sweet element, while also kicking us hard with its habanero bite. My mouth was still burning five minutes after we’d finished the plate. But since we are all spice lovers, we agreed that the chef had chosen well in going for the five-alarm fire of the habanero instead of a milder jalapeno or serrano.
For my main course, I continued with the spicy theme, choosing the smoked brisket hash. Tender chunks of brisket marinated in a chopotle adobe were accompanied by sautéed fingerling potatoes and corn. This delectable concoction was then topped by two medium eggs, making it a hearty brunch. A side of rajas salsa allowed me to adjust the spice level to my desired setting.
Meanwhile, Shannon chose the warm goat cheese salad, substituting the prosciutto for cherry tomatoes (although she asked for pear or strawberry, the cooks apparently decided that tomatoes would work better, and Shannon seemed satisfied with the final result). The predominant feature of the salad, which consists of field greens, balsamic vinaigrette, and pine nuts, is the goat cheese. The creamy, warm cheese is tucked inside a thin, slightly crispy layer of fried breading.
Sheridan picked the angel hair salsa fresca. This pasta dish contained a wide variety of cooked vegetables, including: tomatoes, onions, zucchini, eggplant, and bell peppers. Sheridan thoroughly enjoyed it, although she was slightly disappointed when she left her to-go box, as it would have made for an ideal dinner of delicious leftovers.
Especially on a beautiful spring day, South Congress Café is a great choice for lunch. After taking a break inside, you can return to the bustle of South Congress with its quirky and eclectic array of local stores and markets.
-Chris
Note: We’ll be taking a break from blogging for the next week, as we’re leaving for Cabo San Lucas tomorrow morning. But we’ll take pictures and be back with some articles about the trip. Have a great week and thanks for reading!
