Enjoying the First Brunch at 1618 Seafood Grille

1618 Seafood Grille is probably one of the most raved about restaurants in Greensboro. After all it houses the Champion of Competition Dining Series’, “Fire in the Triad.”  One thing we knew they’d be able to do well, but hadn’t yet, is BRUNCH. So the waiting is over, just in time for Easter, and we got a group of other foodies together to offer you the following pictorial of 1618’s first official brunch. It was definitely your typical 1618 experience. Wonderful service, relaxing and of course, amazing, eclectic food. Take a look!

Muffins, 1618 Seafood Grille, Brunch

Complimentary berry muffins for the table

Cinnamon Roll as big as your face

Cinnamon Roll as big as your face

Sweet potato biscuit, roasted pork tenderloin, kale, tomato loganberry cream cheese spread

Sweet potato biscuit, roasted pork tenderloin, kale, tomato, poached egg, loganberry cream cheese spread. And shrimp mac & cheese on the side (yay!)

Napolean of beef tenderloin, poached egg on fried green tomatoes

Napolean of beef tenderloin, poached egg on fried green tomatoes

Buttermilk chive biscuit with canadian bacon, giaccamo's hot sausage, avocado salsa, grilled pepper and cheese and on the side---sweet potato and bacon hash

Buttermilk chive biscuit with canadian bacon, giaccamo’s hot sausage, avocado salsa, grilled pepper and cheese and on the side—sweet potato and bacon hash

Potato crusted halibut over bacon, spinach, cheese quiche, brussel sprouts w/ deviled egg

Potato crusted halibut over bacon, spinach, cheese quiche, brussel sprouts w/ deviled egg

Duck confit and house made nachos, corn and black bean salsa, chorizo,t opted with cheese and a fried egg

Duck confit and house made nachos, corn and black bean salsa, chorizo,t opted with cheese and a fried egg (that toppled upon delivery–oops!)

2 Eggs/Bacon for the kidlet

2 Eggs/Bacon for the kidlet….ask your server for pricing as this is “off the menu ordering”

Observations….as always, delicious. The tastes I got to try (napoleon of beef and my own, sweet potato with pulled pork) were amazing. My foodie friend, Amy, let me taste the sweet potato and bacon hash. Do yourself a flavor and get it as your side if possible. It was incredible.  Here’s a closer look…

Sweet potato and bacon hash

Sweet potato and bacon hash

See that sticky goodness all over that hash? MMMMMMM!

I love self-taught (self-taught!!) Chef George Neal’s innovative entrees.  I was excited to go back and take a few beauty shots as he was in the kitchen “cheffing.”

1618 Seafood Grille, Chef George Neal, triadfoodies March 2013

Chef George Neal

Sister foodie was a few tables away and enjoyed her meal as well. She was nice enough to send some photos our way. The table thought the Southwestern omelet was awesome. Her visitors from Indiana thought it was the best brunch ever.

Southwestern omelet over black bean cake with crispy duck confit and cilantro salad

Southwestern omelet over black bean cake with crispy duck confit and cilantro salad

Creamy stone mill grits

Creamy stone mill grits

French toast stuffed with berries and cream cheese with homemade syrup

French toast stuffed with berries and cream cheese with homemade syrup

You can rest assured that the innovative cocktails that 1618 is known for follows suit at brunch. Check out this Ossified Mary with Jameson Irish Whiskey, Great Divide Yedi Stout, lemon bitters and bloody mary mix. Refreshing! They even have a cocktail called “Bacon and Eggs” with bacon infused bourbon, maple syrup and egg whites. Hmmmm…definite maybe next time.

Ossified Mary

Ossified Mary

So there you have it. Many fans of 1618 Seafood have been wondering how Chef Neal would play at brunch. It’s definitely worth a go. There are plenty of items to suit all tastes. Take a look at the menu here. And of course, one day the foodies will be back to 1618 to give you the full details of dinner and libations. And talk about their calamari. It’s available at brunch but I needed to stay pure and hungry for my entree. For now, we’ll recover from brunch and you can go see for yourselves. I bet they may have a few tables left for Easter.

www.1618seafoodgrille.com
1618 West Friendly Avenue, Greensboro, NC
336.235.0898

4 thoughts on “Enjoying the First Brunch at 1618 Seafood Grille

  1. Cathy J.

    Bailey had the Bacon and Eggs cocktail and let me try it. You could taste every ingredient, especially the maple syrup. My favorite brunch cocktail was the Cardinal (co-owner Nick’s personal favorite), a NC gin, orange marmalade, lemon and simple syrup concoction served in a traditional short and wide brimmed champagne glass. It was quite refreshing and tasted like Spring. Thank you again for including us in your afternoon, Triadfoodies! We’re thinking we may go back next Sunday and try more of 1618’s unique Brunch creations!

    Reply
    1. triadfoodies Post author

      Cool! I want to try a cocktail at their brunch soon. I tried to get my sis and the rest of the fam to meet there again but not this time. So I guess I’ll have to try again in a few weeks. Wouldn’t it be fun to get some girlies together though? That’s a thought….

      Reply

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