A full English breakfast, shrimp and grits and chicken and waffles are among the highlights
We all love to try new restaurants but we don’t want to forget the places that have stood the test of time, either. One of my favorite destinations is Kool Beanz Cafe, one of Tallahassee’s anchors, still going strong at 27 years. My husband and I joined friends for brunch today (7/2) and the food and service were excellent.
When we moved to the Capital City 10 years ago, friends took us to Kool Beanz, our first dining experience here, and we’ve been fans ever since. Owner Keith Baxter and his crew present an ever changing menu that continues to surprise.
One of the usual Sunday brunch staples is the full English breakfast. Keith is originally from London so I can’t think of a better place to order the classic British plate – with two plump pork bangers (sausage), delicious mushrooms, a half baked tomato and a sunny side egg atop baked beans on fried bread. It’s terrific and so filling, I took one sausage home for later.
Our table also raved about the perfectly cooked blackened shrimp and grits enhanced by a Creole tomato-tasso sauce and a bunch of crisp kale, a tasty touch and the BLT, made with fried green tomatoes, a lemon aioli and a fun version of home fries that looked like smashed slices of potatoes.
We shared a carafe of mimosas made with Prosecco, a light, bright complement to our rich cuisine. It’s always hard to decide what to order with so many tempting dishes, like chicken and waffles, another go-to pick, crab cake Benedict, French toast and pork belly hash.
I had to include a picture of baked Alaska (courtesy Kool Beanz Cafe) from pastry chef Sylvia Gould because, if it’s available, you’ll want to order it whenever you visit.
Sadly, the baked Alaska was sold out. It’s one of my best-ever desserts from Kool Beanz’ pastry chef, Sylvia Gould, a James Beard semifinalist for outstanding pastry chef in the U.S.
If you haven’t been to Kool Beanz lately, there’s now a large covered, wooden deck that will likely get a lot more use in the fall. The decor still has lots of art but it’s more sophisticated, and there’s an added room also used for private events.
Despite some additions, one of the constants is also the atmosphere. The Kool Beanz slogan remains in plain sight: Eat, drink and talk loud. You’re among friends.”
I had to include a picture of Sylvia’s baked Alaska (courtesy Kool Beanz Cafe) because you’ll want to order it whenever you visit.
For more information about Kool Beanz Cafe and owner Keith Baxter, visit https://www.tallahasseetable.com/kool-beanz-cafe-a-culinary-gem-for-25-years/
f you go …
Kool Beanz, 921 Thomasville Rd.; 850-224-2466
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