State Fare's new brunch menu is now live.
Start your meal with State Fare's Bloody Mary flight.
What's better than avocado toast? Elote-topped avocado toast.
State Fare's yogurt parfait truly stands out, featuring house-made granola and thick, creamy yogurt.
My personal favorite — the American-style smoked salmon.
This jumbo pancake at State Fare is enough for two.
Going crazy for State Fare's Loco Moco
Eggy BLT anyone?
Poached eggs are served over savory pork belly at State Fare.
A brunch classic — chicken and waffles
Since the first day State Fare flung its doors open for service, I’ve been awaiting the arrival of the Texas-centric eatery’s brunch menu. Partner/chef Jim Mills‘ and executive chef Armando Ramirez‘ down home lunch and dinner spread was proof enough that weekend brunch was sure to be something special.
So the moment I saw restaurateur and State Fare owner Lee Ellis tease the restaurant’s new brunch dishes on his Instagram account — fruit-topped French toast and a Bloody Mary flight to be exact — I knew I had to make a trip.
The great thing about this brunch is that not only is it offered both Saturdays and Sundays (we all know how hard it is to find a comprehensive Saturday brunch), but it also gives diners a broad range of menu items, ensuring that even the pickiest of eaters leaves satisfied.
If you’re craving lighter fare, go for the avocado & street corn toast, which marries the avocado toast trend with Mexican elote, crema, and tajin. The yogurt partfait is a standout, pairing thick yogurt and fresh berries with house-made granola — it’s not too sweet and never soggy.
The American-style smoked salmon also doesn’t disappoint, showcasing cooked salmon smoked in-house alongside potato pancakes and crème fraiche.
Of course, chef Mills’ bold Texas flavors also ooze throughout the menu with an array of heavier options like the huevos rancheros; poached eggs on crabcakes, pork belly, or short rib hash; fried chicken thighs accompanied by a yeast waffle; the big brunch burger; the eggy BLT, which touts a half pound of bacon; and the Texas loco moco, Mills’ riff on the classic Hawaiian dish — he subs the traditional brown gravy for his famous chili, queso blanco, and a fried egg.
Cocktail whiz Laurie Harvey drums up a bevy of brunch libations featuring everything from mimosa carafes in orange, pineapple, and grapefruit renditions to a petite Bloody Mary flight — vodka, tequila, gin, and michelada versions included.
Pro Tip: Don’t leave without a side of the jumbo cathead biscuits served with whipped butter and house-made jam. State Fare Kitchen & Bar, 947 Gessner Road, 832.831.0950