Yes, right out the gate I’m preparing you for some of the best French toast you’ll have in all of Orlando at this newly opened Brunch forward eatery. Kentrail Davis (Former Milwaukee Brewers Professional Baseball Player) opened Brick & Spoon inside the Villages at Lake Lily located at 933 S Orlando Ave, Maitland, FL 32751.
The restaurant opened just weeks before “The Rona” got started with its raggedy a$$, messing up every damn thing. Brick & Spoon’s unique minimalist-industrial style design is expansive enough for some of the largest parties to safely dine inside or outside at tables spaced apart at the suggested social distances. The place was immaculately clean with hand sanitizer available and all servers and staff wearing face masks, including the owner. This was especially reassuring since it seems most of Orlando does not af about wearing mask.
But the food was so damn good, I wasn’t even thinking about “The Rona” once I started digging into my beautiful plate of bananas Foster French Toast. The deliciousness begins with the fresh baked Brioche bread from their scratch kitchen making me feel like the bread was made just for this dish, because in addition to being extremely soft, it also had a perfect crisp on the edges that acted as a boarder for the savory sweet caramelized bananas, pecan bits, and of course the syrup I poured that created a marvelous unification of flavors so good, I tore that s#[email protected] up.
After that French Toast experience, I knew that kitchen was playing games with no damn body.
Next, I had the pancake breakfast with bacon, which is proof that God is truly good. Loving the scratch kitchen concept, each pancake was simple—just eggs, buttermilk, melted hot butter, flour, and what I’m pretty sure was Madagascar real vanilla extract…..the real deal. The pancakes’ consistency is their true standout because the smoothness tasted like they were back there sifting through cake flour or maybe they are mixing by hand instead of using an egg-beater or machine. All I know is they are doing it right! Once you pour hot syrup (always request for your syrup to be warmed before pouring) on them, be prepared for pure breakfast decadence!
Moving on, we had a pretty standard breakfast plate of swine, eggs, and a flaky, fluffy, buttery, homemade biscuit. I simply put the ham, bacon, and egg inside the biscuit and smothered the grits on top of this constructed sandwich and went in on that bih! This plate conjured up fantasies of my grandmother listening to Mahalia Jackson on our farm in Savanah as she churned out fresh biscuits; when the truth is my grandmother was in Miami smoking a pack of Virginia Slims while screaming Betty Wright from the top of her lungs cooking salmon croquettes and grits, while cussing out her husband, but I digress.
The final plate, shrimp and grits, was my second favorite item on the menu. My reference point for this popular dish is the shrimp and grits dish served at The Real Milk and Honey in Atlanta, GA. Theirs is my absolute favorite in the nation. Well, let me tell you something, Brick and Spoon and The Real Milk and Honey are neck and neck. The shrimp and grits will have you dancing or at the very least shedding a tear because of its savory and rich flavor resonating from a homemade roux poured onto fluffy buttery grits that boast a surprising and welcomed chowder or bisque flavor.
Brick and Spoon will one day be a staple for tourist and locals. They provide amazing entrée creations, hospitable service, caring management, and a full bar churning out refreshing cocktails created with freshly squeezed juices, homemade syrups, and premium spirits. I loved how brother Kentrail was so humble as he tended to tables, cleaning floors, taking orders, bringing drinks, and leading his team of servers by example as the owner.
Oh, I almost forgot about the Deviled Egg. Lord Have Mercy. They call it on the Bayou Tasso Deviled Eggs, that comes topped with Fried Oysters & Sriracha Aiolid. This is too bougie for the cookout, so you might as well order and live it up while you’re already here because it was delicious. Lastly, the bar creates its own Bloody Mary mixes if that is your thing. I settled for their juice inspired cocktails rather than the Bloody Mary and was quite satisfied.
I am elated to now have a Black-owned space to have breakfast while I vacation in Orlando or to send friends and family when they visit the theme parks and look for a great spot to bring the entire family for good southern food with fresh from scratch ingredients. You can place an order by calling them at (407) 790-4345.