A taste of the south at Duke’s Brew & Que
As a native Texan, I felt right at home walking through the doors of Duke’s Brew & Que for weekend brunch. The eclectic odds and ends, rustic wood bar and antler chandelier brought back memories of my favorite independent brunch and barbecue joints in Austin.
Duke’s American brunch menu features typical breakfast and lunch fare, such as eggs Benedict and chicken-fried steak. But our group of adventurous eaters honed in on the more interesting offerings.
I ordered Mister Frenchie’s Ravioli, thick French toast stuffed with cream cheese and American-style bacon. The “ravioli” received mixed reviews as we all tried it. Some thought it was too weird, but I thought it was incredible. The slightly soft bread in a cinnamon batter; gooey, unsweetened cream cheese; salty, crunchy bacon; and rich, sweet maple syrup created a harmonious mixture of textures and tastes – not too sweet and not too salty.
Another favorite was the omelet brimming with barbecued pork and beef, vegetables and cheese. The omelet tasted excellent and was something out of the ordinary, but the ratio of barbecue to veggies was a bit disappointing since Duke’s is known for meat. As a result, we were left craving more barbecue; perhaps that was the cook’s intention.
All in all, we enjoyed our experience. The food was good, and the servers went out of their way to ensure we had a pleasant meal.
I would love to go back some time to try the variety of barbecued meats and southern sides that I miss so much. My husband would like to return to try more of the beer; Duke’s brews suds through the Beavertown Brewery.
Tips: Reservations are not accepted for weekend lunch, so try to get there soon after opening. Reservations are highly recommended for dinner. Book online through Duke’s official website, or call after 4 p.m. to make reservations by phone. Because Duke’s has a large bar area, children under age 18 are not permitted in the establishment after 8:30 p.m. Make reservations for an early seating if you’re dining with the kids.