Down to Brunch at DTB

DTB stands for "Down the Bayou", but after this morning's brunch, we really want to call it "Down to Brunch" and will be adding it to our regular brunch rotation.

We started off with the fried cornbread (with ham hock marmalade, goat cheese, and jalapeños) and bloody marys/marias. For our entrees, the LA Crawfish Benedict, the Brisket Debris Benedict, and the Oak St. Breakfast.

While we were there, we got to try DTB's award winning cane syrup and blackberry trifle and chat with Chef John Hill about how they came up with this heavenly dessert.