Chef Wade Price is a dreamer. Like many professionally trained chefs, he dreamed of owning his own restaurant one day. He planned menus and concepts in great detail, outlining the spaces and flavors of his future. “I have tons of ideas I want to execute one day,” he admits, but a brunch spot was always a favorite. When a tiny corner kitchen at The Mill in downtown Fairhope came available, and rumor was the landlords wanted a breakfast spot, Price pitched his concept. He sold them on his vision, and Cereal Killer was born.
Price isn’t chasing down a dream alone, however. He and his business partner, chef Ilyzar Flores, met in culinary school and became fast friends and roommates. The two have much in common, but it’s where they differ that makes them the perfect team. “Wade is full of creativity and ideas,” says Flores, who goes by Eli for short. “He geeks out on the flavor combos while I obsess over execution. I want to present delicious, high-quality food every single time.” I guess you could say Price is the bacon to Flores’s egg, the milk to his cereal, the French to his toast … you get the idea.
It’s hard to single out the stars on this all-day brunch menu — so many options sing out for attention like an early morning rooster. It’s a fun mix of global flavors, with a few updated takes on traditional brunch dishes. Everything has a cool twist, chef Price’s creative stamp. And all the building blocks of these sandwiches and plates — I mean all of them — are made from scratch. Bacon, sausage, pickles, ketchup and mustard? You got it, 100 percent measured, stirred and concocted by Price and Flores in the tiny kitchen. The only thing not being cranked out by hand is the bread, and the duo says they are working on it. “We found a brioche that just can’t be beat, so we had to start with that. But ours is coming,” promises Flores.
The coffee is a custom, house blend from Fairhope Roasting Company, while the sodas are from Big Jerk, a Gulf Coast company out of Pensacola. The eggs are from pastured hens in Barnwell. Every piece of bread is toasted on the griddle in duck fat, an added touch you can taste. “Wade and I believe that we should put more money into the quality of our ingredients,” explains Flores. That commitment shows in every bite of this well-priced menu. Whether your brunch cravings lean toward sweet or savory, Asian or French, Cereal Killer will satisfy. And while a menu with such breadth might sound a bit haphazard, Price’s dream brunch menu hits all the right notes, no matter the time of day.
On the Menu
Breakfast Banh Mi
Braised brisket gets a kick from honey habanero hollandaise and crunch from pickled veggie slaw with sesame seeds, cabbage, carrots and daikon. Finished with fresh herbs and a duck-fat-grilled French baguette.
Delicate noodles, Sriracha-maple bacon, a turmeric-pickled egg and chopped scallions swim in a rich “buttered toast” tonkotsu-style broth, topped with a slice of roasted garlic truffle compound butter.
Boozy French Toast
Texas toast gets a crispy exterior from caramelized cinnamon sugar and crushed Fruity Pebbles. Another sprinkle of colorful cereal and a drizzle of bourbon maple syrup makes sweet breakfast perfection.
Churro Bubble Waffle
A unique waffle iron out of Hong Kong serves up soft cinnamon-sugar waffles that are topped with a drizzle of dulche de leche, whipped coconut, strawberry hibiscus jam and crispy crushed peanuts.
Cereal Killer • 85 N Bancroft St. • 10 a.m. – 2:30 p.m. T – Th, Su; 10 a.m. – 2:30 p.m., 5 – 8 p.m. F – Sa; closed Monday • 278-7970 • Average entree price: $9