The Quick Fix
Everything is illuminated with new table lamps
Oct 24, 2010 | 3:16 pm
all day, every day
A River Oaks-area restaurant is making changes designed to give it all day appeal. Eloise Nichols Grill & Liquors has adopted a more casual format.
The changes, which will see the restaurant serve breakfast daily and the same menu for both lunch and dinner, solidify Eloise Nichols as a family-friendly, relatively affordable dining option for residents of places like Afton Oaks and Highland Village. While it remains full service, the shift brings it more in line with sister restaurant Adair Kitchen, the popular all-day cafe with locations in Tanglewood and West U.
Changes include removing the restaurant’s raw bar and dropping dishes like cast iron chicken and fish and chips. In their place, Eloise Nichols has more shareable items and a simplified cocktail menu that’s grounded in classics. The restaurant’s interior and patio have been refreshed, too.
“Our intention was to be a go-to neighborhood destination with a laid-back atmosphere, high-quality food and classic cocktails,” said Nick Adair, president and co-founder of Eloise Nichols’ owner Adair Concepts. “The enhanced interior and merged menus are a natural evolution to an all-day café, which is predicated on great meals and fun times with friends and family in a stylish and relaxed atmosphere. We want our customers to feel as comfortable as they would in their own living rooms any time of day and stay as long as they’d like.”
At breakfast, which is served until 11 am on weekdays, diners will find dishes such as avocado toast, salmon Hoppin’ John, breakfast tacos, and a biscuit breakfast sandwich. Things get a little more robust at weekend brunch with choices that include a biscuit benedict with pulled pork, chicken and waffles, horchata toast, a French toast riff with horchata custard, blueberries, cajeta, and maple syrup.
Turning to lunch and dinner, customers can start with items like split pea hummus, venison sausage, and the Not Jennifer Aniston’s Salad that’s made with farro, pistachio, chickpea, parsley, mint, cucumber, olive oil, feta, red onion, and lemon. Eloise Nichols’ chicken and dumplings use a family recipe, as does the Betsy’s favorite pasta that includes linguine, olive oil, sun dried tomato, and cheese.
Entree choices include sandwiches (cheeseburger, crispy chicken, turkey club, or fried fish) along with salads and bowls. In addition to pastas, look for grilled salmon, a bone-in pork chop, and two steaks.
Beverage options include wines by-the-glass, carafe, or bottle, draft beers, and classic cocktails such as a gin and tonic, margarita, and martini. Drawing on Adair Concepts’ experiences at both Adair Kitchen and Bebidas, diners will find a full coffee program and a cold-pressed juice.
Eloise Nichols opens for breakfast Monday-Friday at 7 am and for weekend brunch at 9 am. Happy hour, served daily from 3-6 pm, features a $5 burger, $7 glasses of wine, and other specials.