Last Sunday and almost exactly a year after Pssst's seminal post, I finally had a chance to try the brunch at Memphis Minnie's in the Lower Haight. At 11:30am, we were just ahead of the crowd. Soon after people were waiting for tables to turn over and there was a quite line to order.
Because my Texas friend had been disappointed with parched, carbonized ribs on a previous visit to MM's, I squared up with the cashier when it was our turn to order. "You guarantee that those rib tips won't be dried out now, doncha?", I asked. "At this time of the day, naw, they won't be dry", he promised.
So, we ordered up a rib tip plate and a brew for him (his idea of brunch) and the beef brisket hash topped with a couple soft poached eggs and a sweet tea for me, plus a side order of biscuits and sausage gravy in case either of us was still hungry. No chance of this with the ample portions here.
The brisket hash studded with chunks of waxy potatoes and pieces of red and green bell peppers was dressed with some medium spicy barbecue sauce detonating a ton of flavor impact at first bite. Smoky, buttery tender, satisfyingly fatty, and deeply beefy, the cubed brisket as good as I've ever had here. At first the egg topper seemed like overkill, but I really needed them to tone down the huge flavors on this plate. There was almost too much intensity for so early in the day.
I really liked the crunchy grits thingie on the side. Not sure what it's called, not a muffin but shaped like one with a crusty buttery exterior containing coarse, sandy and deeply, deeply corn-y grits.
The rib tips were great too, to my relief, restoring my friend's faith in my recommendations. So succulent and moist with smooth textured sweet smoky pork to be nibbled off the cartilage. Nice crust on those also.
I had a small taste of the B&G, just to try 'em fresh. Fluffy, high-rising biscuits and about as good a cream gravy as any around here with some pale ground sausage. I enjoyed this much more reheated the next day for lunch, and amazingly, the biscuits held up well and stayed moist and tender.
Stuffed to the gills, I still took a moment to admire a gorgeous order of bacon on the next table on our way out . . .
Saturday and Sunday brunch, 9am to 2pm