Bud & Alley’s restaurant has been serving good food to good people with good times for many years, as the longest established restaurant in South Walton, helping launch the careers of many chefs in the area, like Ed Reese of Edwards in Rosemary Beach, and Irv Miller of Jackson’s in Pensacola.
A new concept has been added to their menu, a farm and Gulf to table inspired breakfast served 8-11am, where one can awake the senses and savor the cuisine with breathtaking views.
Dave Rauschkolb, the restaurant’s owner says, “Like all the food we serve here at Bud & Alley’s, our breakfast will be made with the freshest possible ingredients and served with gracious hospitality,”
Rauschkolb and his culinary team traveled the coast and throughout New York City sampling various breakfasts and brunches before finalizing their new menu.
It features a twist on Bud & Alley’s favorites such as the Crab Cake Benedict along with new flavor combinations such as the Duck Confit Hash with Fried Egg. Additional breakfast items include an assortment of seasonal fresh fruits, grain cereals, locally sourced farm fresh egg dishes prepared in a variety of ways as well as hearty breakfast sandwiches served on artisan breads. Sip on hand-crafted espresso based beverages as well as sparkling wine, mimosas and Bloody Mary cocktails from the full bar.
The menu will evolve and change with the seasons.
Photo: Moon Creek Studios