100 Favorite Dishes, No. 4: The Kure at Jonathon's

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. At Jonathon's Oak Cliff, brunch is serious business. By 9:30 a.m. last Sunday, there was already a wait...

By Beth Rankin

September 14, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

At Jonathon's Oak Cliff, brunch is serious business. By 9:30 a.m. last Sunday, there was already a wait for a patio table, and the line soon grew long enough to require an hour or more wait. Even still, slow-moving brunch-goers didn't give up, because eating at Jonathon's is a pro brunch move. The menu is creative, the price is right and the restaurant is staffed by servers who move at the speed of light, somehow remaining friendly even while balancing a tray of mimosas in one hand and an armful of waffles in the other.

Jonathon's is famous for chicken and waffles, and for good reason, but on the morning after Dallas Observer BrewFest, we had no ordinary hangover. And that meant we needed more than an ordinary breakfast.

Enter The Kure ($12.50), a house-made biscuit stuffed haphazardly with bacon, pork sausage, pico de gallo and scrambled eggs swimming in Tabasco gravy that gives the dish serious hot sauce flavor without becoming too spicy. Jonathon's could just phone it in with so many of their brunch dishes, but the individual components of the dish — the fresh, hearty biscuit, the perfectly crispy bacon — each hold up on their own. Equal parts comforting and over-the-top indulgent, for the hungover masses, the Kure is exactly what it purports to be.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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