The Brunch Chronicles: CBD Provisions' New Brunch Menu Plays with Meat and Tradition

The world needs more breakfast tamales.EXPAND
The world needs more breakfast tamales.
Cody Neathery

If you want a standard Ron Swanson breakfast of eggs and bacon, you can grab that just about anywhere, and CBD Provisions at The Joule is no exception. But this is no place to play it safe. Chef Richard Blankenship's brunch menu packs a brass knuckle punch of originality.

As anyone who's dined at the downtown restaurant knows, Blankenship has a penchant for meat, so much so that the carnitas taco platter comes complete with an entire pig's head. Shifting gears to brunch, he takes a similar approach and also plays with Southwestern-inspired dishes with a selection of traditional morning items that soften the menu's meaty edge.

Pop in on a weekend to try one of Nancy's Tamales. While the filling shifts regularly from chicken or pork, the savory corn exterior garnished with avocado, cilantro and pickled roughage makes this a non-traditional must for starters. Pair this with the smoky tones of the spiced Bloody Mary and you'll want to fit tamales into your regular breakfast repertoire.

You want this quiche. No, really, you do.EXPAND
You want this quiche. No, really, you do.
Cody Neathery

Chorizo is a recurring ingredient under the mains, but the flavor profiles vary wildly within each dish. The potato and chorizo quiche comes as a thick slice decorated with greenery. The crust's texture finds that sweet spot of support; not too doughy, not too crispy, yet perfectly browned. The cabrito and egg pie came with a heavier crust filled with steaming and flavorful ground meat, gooey cheese and egg. Sweet corn Johnny cakes replaced the previous menu's version of pancakes with finely sliced pieces of applewood-smoked bacon hidden underneath.

This bacon stands out more than most here, with an intense smokiness. Although they come cheesy to a fault, the grits lacked the excitement found among the other flavors on the menu. You'll also spot dishes like green chile migas, braised tripe and country pâté banh mi. 

Thanks to chefs Ruben Torano and Sarah Green, there are some seriously great carbs to be had at CBD.EXPAND
Thanks to chefs Ruben Torano and Sarah Green, there are some seriously great carbs to be had at CBD.
Cody Neathery

Pastries and breads from chefs Ruben Torano and Sarah Green come in the form of a banana nut muffin, avocado toast and pecan buns with cream cheese icing. These paired well with the Bluth Banana, an iced drink with a banana and coffee liqueur.

On a recent Saturday morning, downtown Dallas was bustling, a city alive, and spots like CBD Provisions — pumping eggs and bacon through our veins — certainly contribute to the lively weekend vibe.


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