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Blackstrap BBQ has recently introduced a brunch menu on Sundays to fulfill your comfort food needs. Served alongside the full Blackstrap menu, here are the brunch options, available from 11 a.m. to 3 p.m. each Sunday:
libation station….choo.…choo:
- michelada: house michelada mix (contains shellfish), modelo especial, tequila ($8)
- bloody mary bar: lg and in charge, we give you the booze & you do the rest ($8)
- boozie smoothie: fresh fruit & booze of choice ($8/virgin $6)
- mimosa: classic & delicious ($8)
appetizers:
- savory bacon cornbread pudding: maple butter ($9)
entrees:
- biscuits & gravy: collard greens + eggs of choice ($11)
- fried chicken & waffles: maple butter & a whole lotta love ($13)
- cajun shrimp & cheddar grits: brown butter, bacon-red onion jam ($15)
sides:
- biscuits ($4)
- breakfast sausage ($4)
- bacon ($4)
- waffle ($3)
- white or rye toast ($2)
- one egg ($2)
- home fries ($4)
Plus, there's live acoustic music during brunch on the last Sunday of each month. On January 31, Chris Duggan will perform at noon, followed by Guillermo Ortiz at 1 p.m. and Brian Burke at 2 p.m.
Blackstrap opened in Winthrop in 2010, helmed by owners Chris Thompson and Kate Economides, alums of East Coast Grill, which closes tomorrow after 30 years. In 2014, Blackstrap underwent a big renovation, which included the addition of a full bar. The restaurant is inspired by a few different Southern regions, with Memphis-style dry rubs for ribs, Texas-style brisket, Kansas City-style baby back ribs, and pulled pork that draws from South Carolina and eastern North Carolina.