Taste Of The South
Huckleberry’s Serves Southern Cooking With A California Twist.
PAUL MULLINS
From the Californian coast to the New Orleans bayou, Southern cooking staples vary by state. But a new brunch spot is expanding beyond its Pacific origins by fusing flavors from across the South. Debuting its first Texas location earlier this year, Huckleberry’s Breakfast & Lunch brings Southern variety to Keller.
Established in 2007, Huckleberry’s combines everything that characterizes handmade Southern cooking into one menu. From Louisiana Creole and Cajun cooking to Pennsylvania Dutch country, you’ll find all the soul, comfort and country food imaginable at this dining destination. At the same time, the menu emphasizes a California twist showcasing light bites and unique flavor combinations, such as hollandaise and balsamic over an avocado eggs Benedict.
You’ll feel right at home with Huckleberry’s wooden floors, booths, walls and awnings that retain a cozy country charm, while decorations such as a large cypress tree and caged alligator transport you to the Naw’lins bayou. Above all, Huckleberry’s doesn’t overlook what the South is most known for – hospitality.
“You wouldn’t believe how many people come in and say, ‘Oh, I can’t believe how nice everyone is here.’ And I think us as a society have kind of gotten away from that,” Keller franchisee Josh Calvert says. “To embrace that and treat everyone like a guest in our own home, it’s very unique for this day and age.”
Serving breakfast and lunch daily from 7 a.m. to 3 p.m., Huckleberry’s cuisine can satisfy any brunch craving, whether sweet or savory. If you’re looking for classic southern flavors, breakfast favorites like Tom’s Scramble feature a scratch-made biscuit topped with your choice of chicken fried steak or a sausage patty, scrambled eggs and Huck’s country gravy. For something on the sweeter side, the Stuffed French Toast grills two thick slices of New Orleans sourdough bread before they’re filled with sweet vanilla cream for a scrumptious bite.
When it comes to lunch, there’s no shortage of tasty options. The po’boys are made in classic New Orleans style with shrimp or catfish on a toasted sourdough roll with leaf lettuce, pickles, ripe tomatoes and sriracha aioli for a flavorful kick. For lighter bites, try Huck’s chicken salad made with fresh greens, avocado, tomato, cucumber, bacon and a hard-boiled egg. For a sweet treat at the end of the meal, sample Huckleberry’s signature Mardi Gras Beignets filled with vanilla cream and topped with peaches, strawberries, huckleberrys and powdered sugar.
“We want to make people happy, we want to make an experience for people… we want to help the community as much as possible,” Josh says. “We just want that symbiotic relationship where everybody is kind of helping everybody else. I just want to make people happy at the end of the day.”