"...Liliana’s chef and owner David Heide serves up an expertly executed Creole and Cajun brunch for both young and mature palates. Wake up the kids’ taste buds with an order of beignets—those chewy French doughnuts blanketed in powdered sugar. Jambalaya fans, fear not, for it’s used on the brunch menu to top a shrimp, andouille sausage and bacon omelet. Or have a couple of eggs made to order served with cheese grits, Nueske’s bacon and Cajun potatoes. Heide calls it “Breakfast Liliana” and makes a children’s portion for the little ones..."
Read the full article by Kathy Brozyna here.