Muss & Turner’s is only a few miles up the road from me, and I don’t go as often as I should, but I’ve hit them up a couple of times over the last two weeks. The first time I went for some bar snacks and a few glasses of wine with Ed from Wine Tonite. The popular Vinings dining destination has recently updated their dinner menu, with an increased offering of small plates, perfect for sharing, and they always have a few unique selections of wines by the glass. We had a great time; I really enjoy sitting at their small bar, chatting up their friendly bartender, and trying a few new things.
The other visit was for brunch this past Sunday. They seem to do a solid brunch business – there’s always a good crowd, and they have very enticing selections. I usually have a hard time deciding what to order.
On this visit it easy. The special was a duck confit filled herb crepe, topped with two poached eggs and macerated blueberries. That’s quite the description, and the dish delivered on the special billing.
The crepe was stuffed full of plenty of tender, savory duck confit. They could have easily skimped on the duck, but they didn’t, and I thank them for it.
The blueberries weren’t doing a whole lot for me, but the poached eggs were perfect. I’ve been on a poached egg mission of sorts lately. I order them everywhere they’re available, and it’s amazing to me how many restaurants will serve a crappy poached egg – I’m constantly running into rubbery egg whites and solid egg yolks. I wish more places would take care in their preparation, a great poached egg is a beautiful thing (rant done).
Adding to the appeal of Muss & Turner’s brunch, they always have the giant Big Green Egg smoking near the restaurant entrance. The smell is intoxicating, it’s the Muss & Turner siren song calling me from across the parking lot, dragging me past all the suckers waiting in line for the brunch at J. Christopher’s.
