The Bread House

BRUNCH SPECIAL TODAY

The last time we served this dish, it sold out fast. If you missed it then, here’s your chance.

This is brisket done right.

No gas. No shortcuts. No gimmicks.

Just Prime Angus brisket smoked low and slow over carefully selected post oak wood, creating the clean smoke, rich bark, and deep beef flavor that only a real wood fire can produce.

Today we’re serving it sliced and piled high over our Roasted Hatch Chile Mac & Cheese, topped with crispy sourdough breadcrumbs toasted in beef tallow and brown butter, then finished with our house-made candied jalapeños for the perfect balance of smoke, richness, crunch, sweetness, and heat.

And because so many people ask for it, our Roasted Hatch Chile Mac & Cheese will also be available as a side today.