fantastic quality and southern charm. ford fry's concept with chef bobby matos at the helm delivered a spectacular brunch for a recent family birthday. everything from appetizers to dessert was impeccably executed with precision without being pretentious. hush puppies with gulf crab, dusted with powdered sugar, and accompanied by steen's cane syrup butter, plus the deviledeggswith prosciutto and chives were memorable. my son loved the chicken fried chicken with sausage gravy, two eggs, and flaky biscuit. my choice for the day was the shrimp enchiladas with chili gravy, two fried eggs, rice and borracho beans. whatever your meal choices, please order at least one sticky toffee pudding with malted milk ice cream to share for dessert!