However, I thought this would be a good opportunity to share my thoughts about the Red Stag's brunch.
Sunday Brunch at the Red Stag
I enjoyed a simple daily scramble with seasonal veggies and toast. The toast was not buttered, nor was it served with preserves. I topped it with my eggs, and found the pairing to be simply sufficient. The hash browns were much too greasy for my tastes, but the Minnesota milled grits with goat milk butter were spot on. Go for the eggs and grits.
Gerg opted for the brioche French toast filled with candied walnuts, peach preserves, and farm cheese. Sarah Williams, the Red Stag pasty chef, bakes their goodies and breads. The brioche bread was good. The toast bread was good. The coffee cake starter plate was AMAZING. Best coffee cake in the Twin Cities. There, I’ve said it. When I tasted it, my eyes lit up. It was an experience. Go for any of the baked goodies.
Our side of Fisher Farms bacon was prepared perfectly - crispy, but not scorched. Go for the bacon.
Our server was gracious and delightful. I especially loved her eye-enhancing eyeliner, which made her blue eyes twinkle in the morning sunshine. Don't go for her. Her husband is handsome and has killer moves.
The Red Stag
[where: Local Food, St. Paul, Twin Cities, Minnesota]