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!

Complimentary berry muffins for the table

Cinnamon Roll as big as your face

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

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

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….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

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.”

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

Creamy stone mill grits

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

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