If you’re a fan of the seafood-laden lunch menu at Holley’s Seafood Restaurant and Oyster Bar, you’re in luck because their new brunch service is rolling out all of the lunch favorites as well as some new breakfast items.
“NOLA Style” Oysters. Image by Erika Kwee
Start with a mimosa (for a signature Holley’s twist, you’ll find grapefruit juice instead of orange juice) and an order of their “NOLA Style” oysters that will arrive at your table bubbling and bronzed with parmesan and garlic butter, coupled with crispy, buttery bread.
Citrus-Cured Smoked Salmon-Topped Potato Pancake. Image by Shanna Jones
The prix fixe brunch menu called alluringly with appetizers like the citrus-cured smoked salmon-topped potato pancake or peanut soup with glazed shrimp, followed by entrees like a fried quail-topped sweet potato waffle, southern eggs benedict (with roasted pork tenderloin debris), a seafood take on a Spanish tortilla, or Eggs Rossini (a triple threat of flank steak, fois gras and truffled eggs). Prix fixe prices range from $30-$37 and include a dessert.
However, we went a la carte and paired a side of their buttermilk biscuits with local Texas honey (all the while eying the fluffy benne seed parker house rolls accompanied with poblano pimento cheese, smoked drum mousse and pickled veggies at the table next to us) with the crab roll, which came with freshly fried chips alongside. Although the roll was heavy on the chile-lime aioli and light on crab, the lightly sweet rolls were the perfect foil.
Down South Coconut Cake. Image by Ericka Kwee
We were almost too full for dessert but luckily made a last-minute decision to order the most-ordered dessert: the Down South Coconut Cake, which quickly made the list of one of my top 5 favorite desserts in Houston. An airy and white cake so tender it almost falls apart on your fork is layered with whipped cream, rolled in toasted coconut, and topped with thick drizzles of salted caramel and spiced pecans. Suffice it to say it is the only way you should end a leisurely brunch at Holley’s.