The Driskill Grill
The Driskill Hotel, Seventh & Brazos, 474-5911
Sunday Brunch, 11am-1:30pm, reservations suggested
The elegant, wood-paneled dining room with crisp white linens and silk roses on each table makes brunch a formal affair at the stately old dowager Driskill Hotel. After a brief fling with a $35 four-course brunch, the Grill management revamped its Sunday offering and now features an a la carte menu with starters and entrées in the $7-$18 range and desserts at $6. If your appetite tends to the breakfast side of the brunch equation, start with Sliced Seasonal Fruit ($10) with mixed berries and fresh banana bread or the Driskill “Apple Crunch” Granola ($7) with berries and yogurt and finish with the Southwest Potato and Egg Fritatta ($10), Poached Eggs With Smoked Salmon Hashbrowns ($14) or Gingersnap Blueberry Pancakes ($10) with vanilla maple syrup. If you’re hungry for lunch, savory items such as Hickory Smoked Salmon ($12) with a goat cheese tomato Napolean and tarragon sour cream or Chilled Jumbo Shrimp ($12) with a pomegranate-mustard vinaigrette will get the meal off to a good start and the Grilled Sirloin on Roasted Garlic Mashers ($18) could provide the perfect finish. Long-range plans at the Driskill include a coffee shop and bakery to be built on the Sixth Street side of the hotel sometime in 2001. Look for both breakfast and brunch to move to that less formal location upon completion.
This article appears in March 16 • 2001.