The steak and eggs is a dressed-up weekend staple, seared prime ribeye on a bed of roasted mushrooms and spinach with hot house tomatoes and country potatoes, all topped with a spicy chimichurri and a sunny-side up egg. It’s messy, yet satisfying, and we reckon it’d cure the rowdiest of hangovers. It's also a prime rib-eye dish for 14 bucks — that's bananas. Ask for hollandaise on the side — it’s not brunch unless you’re eating hollandaise, dammit.
But the star of the show is the fried chicken biscuit, because that bad boy is a mile high. Sous chef Bud Porter (previously of Queenie’s Steakhouse) says he spends three hours in the morning making the biscuit dough from scratch, and the hard work is evident in layer after layer of flaky goodness. An oversized chicken breast is breaded and deep-fried, nestled on a peppered biscuit half and topped with a decadent chipotle bourbon queso and a sunny-side up egg. This is an open-faced sandwich if we’ve ever seen one. Anyone try to eat it without a knife and fork would probably end up wearing half of it. And that would be a shame.
Other menu offerings: an agave pork breakfast taco, a short rib grilled cheese and stuffed French toast with Nutella, rasberries and sweet cream cheese. If you're looking for the hair of the dog, their brunch cocktail menu looks pretty promising as well. Chef Porter says he’s working on smoking his own sausage in-house, and it will likely be a featured addition soon.
940's Kitchen & Cocktails, 219 W. Oak St., Denton