Westword: Brunch of the Week: The Lobby Never Stops Serving Brunch

“Welcome to the Lobby, where brunch is served all day, every day. The ballpark neighborhood restaurant just recently started opening at 9 a.m. on Fridays — so now there’s even more brunch.

The Lobby has been open since 2009, but is now owned by South Carolina natives Christian and Meg Batizy, who took over in 2012. Meg is the general manager and notes that her husband keeps in touch with his friends back home to see what new and traditional dishes he can bring to Denver. “We have been making from-scratch food since we took over five years ago, and we are really proud of that,” she adds.

On the traditional side, the Bayou Benedict appeals to notions of Southern fare, and for the new, the Car Bomb French toast is made with three types of booze. The Bayou Benedict comes with poached eggs perched on top of grits cakes instead of the more familiar English muffins. The grits are cooked thick and sliced into squares before being topped with fried green tomatoes. Something magical happens in that kitchen, because the breading on the tomatoes maintains its crunch despite sitting on top of moist cakes, under poached eggs  topped with Hollandaise. The dish comes with a side of tater-tot hash with a little Southern spice for a playful twist on another brunch standard.

The Car Bomb French toast is a conversation-stopper from Christian’s creative mind. It’s made with challah soaked in a mixture of eggs and Yeti imperial stout (from Great Divide Brewing just across the street), with a topping of Jameson-spiked honey and Baileys whipped cream. It definitely evokes the beer-and-shot combo the dish is named after, but then takes it into comforting brunch territory with a sprinkling of candied almonds….”

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