May 9, 2014
The hooch floweth on Sundays at J.J. Bootleggers, Restaurant School at Walnut Hill College graduate Bruce Santino’s recently opened bar and restaurant in Old City.
The already cocktail-heavy joint has introduced a Moonshine Brunch. Moonshine makes an appearance in several menu items, such as the Crab and Corn Frittata with heirloom cherry tomatoes, corn, shallots, and jumbo lump crabmeat topped with a moonshine beurre blanc and the brioche bun encased Lightin’ Burger layered with crispy onion strings, aged cheddar, bacon, fried egg and moonshine sauce.
Naturally, the bar will be pouring moonshine cocktails.
The Ole Smokey Tennessee Monshine product line spikes such drinks as The Bootleggers Punch (Ole Smoky White Lightnin’, fresh-squeezed orange, grapefruit, cranberry and pineapple juices), The Moonmosa (orange juice and choice of Moonshine) or Bloody Mooney (tomato juice and Ole Smoky White Lightnin’).
For those that prefer their drinks “legal” — or at least post-Prohibition style — there’s a full bar of liquor, craft beer and wine.
And, from the sounds of it, entrees like the peanut butter and banana stuffed challah French toast with smoked pecans and brown sugar and spice syrup really need no other accompaniment.
J.J. Bootleggers’ Moonshine Brunch
When: Every Sunday
Where: J.J. Bootleggers, 35 S. 2nd Street
Cost: Pay as you go
More info: www.jjbootleggers.com