There’s awesomely homey Southern breakfast at Brown Sugar Kitchen. It’s “good comfort food for a chilly day,” says gordon wing. Stone-ground grits and poached eggs with cheese are great—fluffy, almost creamy grits, perfectly tender eggs, runny yolks, and cheddar cheese to add a nice bit of depth. “The seasoning was satisfying but not over the top.”

Cornbread is great, too—it’s made in a cast iron skillet and served with brown sugar butter. The cast iron skillet gives it a real crust. It’s got just a touch of sweetness and richness; it’s not the all-out butter-and-sugar assault of cornbread at other places.

The chef and owner, Tanya Holland, says Brown Sugar Kitchen serves her interpretation of soul food—based on her African American heritage, and her formal training at La Varenne.

Breakfast is served from 7 a.m. to noon, and then lunch from noon to 3 p.m. Gumbo and ribs are on the menu, too.

Brown Sugar Kitchen [East Bay]
2534 Mandela Parkway, Oakland

Board Link: Brown Sugar Kitchen–West Oakland

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