Sunday breaks from that format entirely and becomes a dedicated Southern brunch, the kind of spread that's made this address a go-to for post-church crowds for decades. The regular menu leans Creole as much as Southern — gumbo, smothered short ribs, braised oxtails, red beans and rice — alongside the desserts regulars actually come back for: sweet potato pie, fresh fruit cobbler, red velvet cake, and a bread pudding finished with a brandy topping.
It's not a reservations kind of place (there aren't any to make), parking is whatever you find on Michigan Avenue, and the dining room itself won't win design awards — but three decades of a buffet line moving steadily out the door says more than decor ever could.
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