Restaurant news: Block & Grinder now serving brunch
Tuesday, Apr. 22, 2014

Restaurant news: Block & Grinder now serving brunch

    Duck hash is one of the Sunday brunch options at Block & Grinder.
    George Lainis - NAN AND BYRON’S
    A grilled-cheese sandwich is featured on the Nan and Byron’s kid’s menu.
    - CHUY'S
    A frozen blackberry margarita is on tap at SouthPark’s Chuy’s.

Block & Grinder

Sunday brunch is back and served at Block & Grinder from 10:30 a.m. to 2:30 p.m.

Entrees include: duck hash, pesto eggs with ham, and steak and eggs. Small-plate offerings include biscuits and gravy and deviled eggs with goat cheese and prosciutto. On the side is sourdough toast, Anson Mill grits, butter-wilted spinach and pan-fried corn.

A variety of handcrafted brunch cocktails also are available from the bar. Can’t make brunch? Dinner is served 5-9 p.m. Sundays as well.

•  Block & Grinder

2935 Providence Road


Nan and Byron’s

South End’s Nan and Byron’s has launched Kids Eat Free Days 5-7 p.m. Sunday through Wednesday.

Children eat for free from the kids’ menu, which offers child-friendly options such as spaghetti, grilled cheese, beanie weenies, plain hot dogs and burgers.

Nan and Byron’s also serves brunch both days of the weekend, either buffet or a la carte. The buffet features assorted breads, eggs, fresh fruit, salads, breakfast meats, shrimp and grits and more. A la carte offerings include a selection of Benedicts, as well as omelets made to order with a choice of cheese, vegetables and meat.

Brunch is served from 10 a.m. to 4 p.m. Saturdays and Sundays. On Saturdays, the lunch menu is also available.

•  Nan and Byron’s

1714 South Blvd.


Wolfgang Puck’s Pizza Bar

Wolfgang Puck’s Pizza Bar in Phillips Place will host a beer dinner, “Cook, Corked and Poured,” 7 p.m. April 24.

The four-course menu will be paired with beers from Raleigh’s Big Boss Brewery. The menu includes a spring vegetable salad, wood oven roasted pheasant paired with Big Boss Centaur, and “Operator” malt-rubbed lamb loin paired with Big Boss Big Operator.

Banana custard with salted caramel and candied macadamia nuts is the dessert, paired with Big Boss Monkey Bizz-Ness. Cost is $50 per person, with a portion of the proceeds going to Second Harvest Food Bank. Call for reservations.

•  Wolfgang Puck’s Pizza Bar

6706 Phillips Place Court


BLT Steak

Chef Ben Miles will teach a Spring Harvest Cooking Class and Tasting at uptown’s BLT Steak from 2-4 p.m. April 26.

The class, open to the public, will focus on Miles’ fresh cooking with finds from the Matthews Farmers Market. The cost of $45 per person includes an interactive cooking demonstration and a three-course lunch. Call 704-972-4380 to reserve a spot.

•  BLT Steak

110 N. College St.


P.F. Chang’s

P.F. Chang’s, which has a location in Phillips Place, has been ranked the No. 2 Most Allergy-Friendly large restaurant chain by AllergyEats.

The gluten-free menu includes chicken lettuce wraps and egg-drop soup for starters, and lemon chicken, shrimp with lobster sauce, beef with broccoli and ginger chicken for entrees.

A flourless chocolate dome is featured for dessert, along with ginger panna cotta served with strawberry sauce.

•  P.F. Chang’s

6809-F Phillips Place Court



Bordeaux bing cherries are featured at Brigs of Ballantyne for the month of April.

Pancakes, French toast and Belgian waffles can be ordered topped with the cherries.

Crab cakes also are on tap this month. Try them in a Chesapeake Benedict or crab cakes basket with two eggs any style and choice of toast or English muffin, and home fries, grits or fruit.

Major holidays excluded, Brigs serves breakfast for $5.99 7-11 a.m. Monday through Friday.

•  Brigs

12239 N. Community House Road



Chuy’s in SouthPark is serving up blackberry margaritas for a limited time.

The frozen drink is made with Jose Cuervo silver tequila, triple sec, blackberry syrup, frozen blackberry puree, sugar and lime juice. The blackberry margarita is $6.95 regularly but $5.95 on Tuesdays.

•  Chuy’s

4310 Sharon Road


Jenny Brantley is a freelance writer. Have a story idea for Jenny? Email her at

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