Rising Son

Rising Son Restaurant Review:

Hudson Rouse, who grew up in Southwest Georgia, jumped on opportunity when a restaurant in Avondale Estates shuttered. He and his spouse Kathryn know a thing or two about breakfast cookery from his stint at popular Home Grown. Changing little in the already rehabbed venue, the couple fit right into this casual, comfortable place done in calm earth tones. We enjoyed a pair of perfectly poached (that is, soft) eggs with sausage cream gravy and a side waffle that was the size of a dinner plate. Homemade big fluffy biscuits are the preferred style here, and at lunch there are cornbread sticks as well. Good locally roasted coffee nicely wakes up the world before breakfast. Vegetarians and vegans may note the grits bowl with vegetables. Scrambled eggs surmount a generous portion of brisket, all topping a biscuit. At lunch, besides classic Southern meat and vegetables, consider grain bowls, salads and a burger. The collard greens are spot on. Desserts vary with the season but explore tradition as well. Example: A buttermilk pie with peach slices and a few strands of fresh basil. Adult beverages are available, but the choices are still a bit limited --- only a few well-selected wines, some craft beers (including local options) and cocktails.