Caboose Tavern has long separated itself from the brewpub pack with a menu of elevated Appalachian farm-to-table dishes. Since the pandemic hit, it’s been helping to set a path for other restaurants with its use of contact-free ordering through the GoTab app. On Monday, the Vienna eatery entered the breakfast game with a fun-filled bill of fare from executive chef David Rabin.
As the above photo indicates, one of those treats is Breakfast on a Stick, a pork sausage skewered, dipped in pancake batter, and fried. Its side of real maple syrup makes it a new morning staple worthy of a voyageur. Homemade biscuits and bagels from H&H Bagels in New York are the base for some serious breakfast sandwiches. The biscuits are extra flaky thanks to the inclusion of lard, just the first element in the indulgent stacks. The Smothered Meat Lover’s Biscuit includes a pork sausage patty and crispy applewood-smoked bacon in a waterfall of sausage gravy. The fried-chicken biscuit is a hearty meal on its own, but with the option to add egg, cheese, and sausage gravy, it can become a gut buster.
Diners can order buttermilk pancakes filled with bacon, blueberries, chocolate chunks, or all three. Biscuits and gravy is served in its classic form, but some dishes receive a chef’s touch. One example: the potato hash, dotted with pickled jalapenos and drizzled in cilantro-lime aioli. For those who can’t resist the charcuterie board trend, it’s possible to start your day with nibbles including cured meats and Goot Essa cheeses served with homemade spent-grain crackers.
Breakfast is served at Caboose Tavern seven days a week, from 8 a.m. to 11 a.m. // 520 Mill St. NE, Vienna
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