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Food & Drink

Travels with Frenchie: Trio praises Tucker’s gospel brunch

Photo: Mark Jones, License: N/A

Mark Jones

You’ll thank the Lord for these chicken and waffles

Frenchie used superlatives in at least two languages when describing the eggs Benedict. Visually, they were works of art, cooked to perfection as Frenchie explained. The eggs were served over a savory sausage patty on top of a biscuit, and proved very satisfying to our group.

Carlos tried the ham and eggs. The ham looked more like an incredibly thick slab of bacon, which offended no one. The eggs were scrambled and accompanied with a side of sweet potato hash with onions and a dash of pepper. Carlos often eats portions fit for a Viking and enjoyed two, perhaps three plates of breakfast before rushing off to work. The rest of the group, as well as the other patrons, made semi-permanent roots while enjoying the bacchanalian Bloody Mary bar.

As a stranger to other Sunday morning “bottomless” Bloody Mary offerings around town, evidently Tucker’s is one of the few places that actually keeps them flowing if you so desire. Moreover, you can dress up your Bloody inside at the bar with a huge variety of options from vegetables and peppers to sardines and other aquatic life. I was more intrigued by the bartender’s artisanal re-imagining of “purple drank” with whiskey, grape soda and muddled berries.

The brunch ended with Frenchie quizzing us on the secret ingredient Cullum uses for his French fries. Through his culinary forensics, Frenchie has discovered the secret that makes the fries mysterious and popular, but he wouldn’t tell me.

What is old is new again at Tucker’s. Fusing excellent music, food and drink, the Kozy Korner looks to have a bright future under the stewardship of Cullum.

Tucker’s Kozy Korner

1338 E Houston
(210) 320-2192
Brunch served 11am-3pm, Sundays only

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