Florida regional chain Po’ Boys Creole Café whips up bayou brunch in the sunshine state
Tallahassee, Fla. – Best recognized for its distinct New Orleans theme
and creative po’ boy sandwiches, Po’ Boys Creole Café is carving
another niche for itself with an inventive brunch menu that features
take-offs of Creole specialties.
The seven-unit restaurant chain’s Sunday brunch event has become its
weekend dining focus because it has evolved into one of the
highest-grossing meal periods for most of its seven locations.
“Brunch is a very lucrative meal period which most restaurants don't even bother with,” co-founder Charlie Youngs said.
Served from 10 a.m. to 2 p.m., the brunch menu at Po’ Boys Creole Cafe
features 17 dishes, most with a Creole twist. Brunch dishes range from
$6 to $8.
The inventive brunch entrées include The Crabmeat Benedict, lump
crabmeat and poached eggs served over two English muffins and topped
with hollandaise sauce.
The Jackson Square Sunrise is a spinach, egg and shallot medley served
over a flour tortilla surrounded by red beans, baked with provolone
cheese and topped with tomatoes, onions, green peppers and sprouts.
Among the top-selling brunch dishes is the Awesome Al’s Shrimp Omelet,
a fluffy omelet folded with shrimp, spinach, cream cheese, shallots,
mushrooms and topped with béarnaise sauce.
The Crabmeat Omelet a la Creole is combination of blue crabmeat, fresh garlic, shallots and onions smothered in béarnaise sauce.
The Swiss Baked Eggs are poached eggs served with a fluffy bacon cream
sauce and toasted French bread smothered with Swiss cheese and chives.
A deep-fried pastry covered with heaping amounts of powdered sugar, Po’
Boys Creole Café’s beignets are as authentic as the ones found in the
French Quarter. The mix is purchased from Café du Monde, a historic
coffee stand best known for its beignets and chicory coffee.
“Some people come in on Sunday just for beignets and coffee,” Youngs said.
Unique menu items, low prices and a laid-back atmosphere are the
components that have made the restaurant’s brunches a lucrative meal
period, Youngs said.
“Our brunch menu offers some truly unique brunch items that can't be
found anywhere, short of going to New Orleans,” Youngs said. “Some of
the items are our own creation and can't even be found in New Orleans,
like Swiss Baked Eggs, the Awesome Al's Shrimp Omelet and The Jackson
Square Sunrise.”
The brunch program was introduced eight years ago, five years after
Youngs and his business partners Carmen Calabrese and Jon Sweede opened
their first 24-seat Boys’ Creole Café with $17,000.
Today there are three Florida franchise locations in Gainesville,
Tampa, Brandon and most recently Jacksonville. Orlando welcomes its
first Po’ Boys Creole Café in March.
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Media Contact:
Krista Zilizi
Quantified Marketing Group
(706) 627-3204
(407) 936-1010
krista@restaurant-public-relations.com
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