Twin sisters offer breakfast, brunch and lunch in a bright new space in Grandview Yard.
Brekkie Shack, located in a patch of new development on the northern end of Grandview Yard, offers a modern take on the great American diner. Options include all-day breakfast alongside copious amounts of Instagram-worthy smashed avocado.
Owned and operated by Lisa and Lindsey Rusch, twin sisters and Columbus natives, the restaurant showcases bright floor-to-ceiling windows in brick environs that mirror the contemporary architecture throughout Grandview Yard’s massive development. The interior includes blond wood and soft tones of coastal blue as well as a pineapple logo painted on several walls.
With ample seating inside and out, a kids’ menu and libations on offer, the diverse crowd is composed of families, brunching millennials and a dress pants-clad office crowd from the businesses housed within walking distance of the eatery, which opened last fall.
Brekkie Shack shows a commitment to local purveyors, with offerings from Lucky Cat Bakery at the heart of the restaurant’s bread-based options. The bakery’s brioche is used in Brekkie Shack’s French toast, and a hearty slice of its focaccia is served alongside salads. Middle West Spirits, Crimson Cup Coffee & Tea, Snowville Creamery, Land-Grant Brewing Co. and Seventh Son Brewing Co. are also featured on the menu.
The best offering is the Classic Egg Sandwich ($8), a hearty square of egg with melted white cheddar cheese and smashed avocado on a warm bun. I found the dish comforting in the choice of a soft bun to anchor the egg instead of the usual bagel or toast.
The orzo salad ($11) is more salad than orzo, with specks of rice-shaped pasta dotted amongst peppery arugula. Gorgonzola, sunflower seeds and dried cranberries are intermixed, and the oil-based dressing gives a hint of basil when sniffed. A slice of Lucky Cat focaccia is served on the side.
The unique chicken salad tacos ($12) pair a mayo-based chicken salad dotted with celery, walnuts and dried cranberries with a layer of cheese and soft corn tortillas. Fries accompany the entrée.
The plant-based hash ($12) couples two sunny-side-up eggs with roasted sweet potatoes, Brussels sprouts, butternut squash, radishes and onion. For me, the more pungent vegetables overpowered the dish, but the eatery’s boozey iced coffee cocktail ($8), featuring OYO Honey Vanilla Bean vodka and hazelnut liqueur, quickly soothed my palate.
Be sure to opt for the drool-worthy pastries by the register, which are made in-house daily. Different each time I visited, the baked goods are a reflection of the Ruschs’ love of baking. Interesting options include a blueberries-and-cream coffee cake, cinnamon-sugar doughnuts and a carrot cake blondie.
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