BRUNCH POP-UP: Sat/Sun Mar 16-17 & 23-24

Avaughn Wells brings a taste of Cleveland to The Dep with this menu of American Soul Food classics remixed for brunch.

“When my grandparents traveled North to Ohio, they brought their Southern flavours with them. My mother would have made some of these items; others were from my grandmother. This menu is my own twist on food that I grew up on.”
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Classic Breakfast  9
2 eggs any style – roasted tomato – buttered toast – fruit preserves

Biscuits & Gravy   9
Hand-cut buttermilk biscuits – house-ground sausage gravy – preserves and whipped butter

Chicken & Waffle Benny  16
Buttermilk corn waffle – country fried chicken – charred collard greens – 2 poached eggs – cayenne hollandaise

Hash & Eggs  14  #GF
Smoked pork shoulder – skillet potatoes – roasted onions and peppers – 2 eggs any style

Cheese Grits & Sausage  14   #GF
3-year cheddar grits – hand-formed sage sausage – 2 eggs any style – red-eye gravy

Grits & Succotash  12   #vegan #GF
Hominy grits – charred collard greens – roasted corn succotash – red-eye gravy

all dishes come with choice of baby kale salad or skillet potatoes

Stuffed French Toast  11
Vanilla cream cheese filled Texas toast – macerated berries

Sides  4
2 eggs, sausage, sausage gravy, cheese grits, biscuits, collards, succotash

Toast & Whipped Butter  2

Bottomless Coffee  3  |  Juice  4

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Chef Avaughn Wells began cooking in 1992 as a highschool student in Cleveland, Ohio. Over the next 24 years, Chef Avaughn worked his way up through various hotels and upscale restaurants to the helm of such kitchens as The Amsterdam Brewhouse, Real Sports Bar & Grill, Rec Room and Coq of the Walk, as well as consulting and pop-ups through his own culinary brand, ONYX Hospitality

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The Depanneur is showcase for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.

Learn more about The Depanneur