I love what’s happening to the Valley lately! Oh sure, it’s always had “stuff”, but I’m loving all of the fun new restos and bars that are popping up – especially since they’re all walking distance from eachother. So I can go blow all my cash on organic yogurt at the Standard Market Co, and then do a Moreton Bay Bug Croque Monsieur as a chaser? Excellent!
Said dish can be found at Papa Jack’s, which has opened up right near James St, on the edge of the new M & A Lane complex. We popped by the for breakfast last weekend, and were immediately charmed by the southern vibe of the place – with its wooden paneling, gorgeous polished concrete flour, and decorative piano, we felt like we were in N’Orleans. The place feels more bar than restaurant, but that’s not a bad thing – and I bet it’s got an awesome fun vibe at night.
We started with coffees, which were excellent, then ordered the Pain Perdu ($15) and Breaux Bridge Benedict ($21).
The dishes took a little while to come out, but it was hard to get annoyed when both of our servers were so pleasant.
Pain Perdu is essentially french toast, and Papa Jack’s rendition came topped with a thick, rich Bananas Foster sauce and double cream.
If you order this dish, you must get it with bacon. I didn’t, and really regretted not having something salty to cut through the sweetness. The sauce was amazing but it was just way too much – the plate really only needed a drizzle, not a bath! Still delicious though.
D’s benedict consisted of pulled pork, poached eggs, ham, cheese, and a Creole hollandaise sauce. He definitely won for best dish – this was an awesome spin on a traditional benedict, and we especially loved the crunchy yet fluffy bread it was served on.
It’s awesome to see more southern American places popping up in Brisbane. I can’t wait to go back and try a Po’boy, some mac and cheese, and my beloved biscuits.
And why not, I’ll do a yoghurt chaser too.
Corner McLachlan & Connor Street, Fortitude Valley