If asked for a dish that gives a taste of the South, what would you serve? At Bubbles & Brunch, that dish looks like a bowl of smoked Gouda grits topped with fried green tomatoes and a choice of crab cakes made in-house or pork medallions topped with remoulade sauce. It’s just one of the creative offerings and items at the brunch spot just off Airport Boulevard in Westwood Plaza.
The restaurant is owned by DeAnna Chunn and Danna Grantham, a mother-and-daughter team. After running a location of Brick and Spoon for several years, they decided to exit the franchise and start their own brunch spot. After a few renovations, the restaurant opened in January 2024. The space sports cheerful yellow barstools at the bar and paintings by Lonnie Honeycutt, known as The Once Dead Artist. Low lights give the neutral interior warmth during the brunch rush and illuminate it in the darkness during private after-hours events. Chunn handles most of the food while Grantham covers the drink menu and preparations.
“I love brunch,” says Grantham. “Our menu is a range. We have eggs Benedict options, a build-your-own-bowl choice that’s been really popular and your traditional breakfast with eggs, meat, grits and bread. We also have lunch options like burgers and salads and sandwiches.” In addition to their Taste of the South, Bubbles & Brunch serves new and unique specialties. The Southern brunch linguine features shrimp, housemade tomato gravy and Conecuh over pasta and topped with smoked Gouda. The stuffed French toast, beignets and pancakes give those who have a sweet tooth a run for their money. While the overall menu is decadent, the avocado toast and salad options are perfectly balanced for those looking for a lighter meal.
Bubbles & Brunch wouldn’t be the same without, well, the bubbles. The restaurant is known for their mimosas, which are offered in over 10 flavors. A flight of three is available for the indecisive diner. Irish coffee, bloody marys, a mimosa margarita and spiked coffees round out their other boozy brunch beverages. “Our mimosa margarita is really popular, and really good,” says Grantham. “I created the recipe. It’s margarita mix, orange juice, a little bit of tequila and Champagne.”
Co-owned by Chunn, a veteran, the restaurant offers discounts for veterans, healthcare workers, firefighters and law enforcement. “We get a lot of people coming after church on Sunday, girls doing their Saturday bridal brunches and people coming in for their lunch break,” says Grantham. “It’s been so fun getting to create whatever food and drinks we want.”
On the Menu
TASTE OF THE SOUTH
This rich dish features a generous portion of smoked Gouda grits topped with crispy fried green tomatoes and your choice of crab cakes or pork medallions. A drizzle of remoulade finishes it off.
CHICKEN FLORENTINE EGGS BENEDICT
Thick biscuits carry poached eggs and a medley of grilled chicken, garlic creamed spinach and Parmesan cheese. It’s all topped off with hollandaise and a side.
STUFFED FRENCH TOAST
Who says breakfast can’t double as dessert? Available in blueberry lemon or strawberry, grilled brioche toast is stuffed with filling and doused in whipped cream and powdered sugar.
SOUTHERN BRUNCH LINGUINE
This lunch-leaning brunch item features shrimp and pasta topped with Conecuh and Gouda cheese. The housemade tomato gravy takes it to the next level.
Bubbles & Brunch • 7765 Airport Blvd. #120, Mobile. 287-6749 bubblesandbrunchmobile.com
Wed – Fri 7 a.m. – 2 p.m., Sat – Sun 7:30 a.m. – 3 p.m., Mon 7 a.m. – 2 p.m. closed Tue
