Enjoy Big Bad Breakfast staples such as custom-created meats, fresh biscuits and preserves, locally roasted coffee and some of the best cocktails you’ll find anywhere.
Chef John Currence always had a love affair with breakfast. Whether it was scrambled eggs and toast before school with his family, his grandmother’s box mix pancakes with Louisiana cane syrup, bacon and egg sandwiches with his dad at Allgood’s diner in Uptown New Orleans or Sunday brunch at Commander’s Palace in the Garden District, the first meal of the day was always a driving forcing in our founder’s life.
