Breakfast and brunch at Buttermilk Kitchen in Buckhead now includes bloody marys and mimosas on the menu. This is a first for the seven-year-old restaurant, owned by chef Suzanne Vizethann. It was previously booze-free.
The addition of brunch cocktails to the menu comes after an extensive renovation to the restaurant, known for its from-scratch biscuits — like the fried chicken biscuit topped with pepper jelly and served with a side of pimento cheese grits.
After renovating the kitchen last year, Vizethann focused her attention on making over the bar with a new countertop and stools, along with a fresh coat of paint throughout the restaurant. Buttermilk relocated its handicap ramp to the front of the building and has plans to eventually connect the two back parking lots to accommodate more cars.
“When we first opened, we didn’t see the need for alcohol since we were only serving breakfast, lunch, and brunch and we also didn’t have the space to incorporate it,” Vizethann says of the decision to serve alcohol. “As we’ve grown over time, brunch cocktails are in high demand from our customers, so we decided to expand the bar area and make room for our new cocktail program.”
Buttermilk is limiting their cocktails to a bloody mary skewered with vegetables and pickles, four mimosa variations containing everything from bourbon to beer, and a cold brew-based Russian made with half-and-half and Atlanta’s ASW Distillery Resurgens rye. Beer and wine are also available.
The monthly BYOB fried chicken dinners come with the option to order booze from the bar. Vizethann’s next fancy fried chicken dinner takes place on Valentine’s Day.
Take a look at the new beverage menu:
Valentine’s Day fried chicken dinner $95 per person. Reservations through Tock required.
Open Tuesday - Friday, 8 a.m. until close; Saturday and Sunday, 8 a.m. to 3 p.m.