By Latria Garnigan | Photos by Shanda Crowe
We’ve always been told that breakfast is the most important meal of the day.
So why not make it the most delicious?
With many locations around the metro area, including East Lake, breakfast is the specialty at J. Christopher’s. Owner Jeff “Jay” McCann said breakfast is a hot concept right now in the restaurant industry as its biggest growing model.
“Everybody is starting to get into breakfast,” said McCann. “You have the full service restaurants, which we are, then fast food.”
The neighborhood-friendly vibe is felt when walking into a J. Christopher’s, and McCann said that coupled with quality food and affordable prices are what make the restaurant appealing.
I would argue that the food alone is all one needs to quickly become a repeat customer. J. Christopher’s take on the traditional brunch staple eggs benedict is decidedly my favorite and McCann agreed. The “Benny” features poached eggs and Canadian bacon on an English muffin, covered in Hollandaise sauce. It comes with a choice of grits or oven-roasted potatoes.
Not one to rest solely on tradition, J. Christopher’s offers delicious variations of the eggs benedict with the “Eggs Christopher” featuring smoked turkey, bacon and sliced tomato atop an English muffin with hollandaise sauce, and my second favorite the “Huevos Avocado” featuring sour cream, avocado, pico de gallo, a mix of melted cheese and poached eggs.
Tradition is not lost, however, and McCann said the biggest sellers by far are the bacon and eggs. While he said you can get those staples anywhere, McCann adds what pushes J. Christopher’s to the top of the list is its use of higher quality ingredients and bigger cuts of meat.
If you wake up in the morning with a bit of a sweet tooth, the “Blueberry Crunch Pancakes” might be the choice for you. Calling them “amazing, wonderful and tasty,” McCann said the crunch of the granola on top of pancakes offers a bit of differing texture.
Not to be left out, the omelette also gets some shine in the form of several different varieties. One popular version is the “Billy Goat,” which features spinach, portabella mushrooms, goat cheese and sun-dried tomatoes.
During the summer months, the restaurant offers seasonal items and McCann said one staple is always the “Pot Belly Benny,” pot roast on a biscuit with a poached egg and hollandaise sauce. For the health-conscious, there are several staples on the main menu, and McCann said they are adding gluten-free items as well.
With much competition in the market, McCann said it is a very challenging time, but “it keeps us focused on trying to make our customers happy.”
J. Christopher’s – East Lake
2100 Roswell Road, Marietta; 770.627.2499; www.jchristophers.com
There are also locations at Town Center in Kennesaw, on Powers Ferry Road in Marietta and on Johnson Ferry Road in East Cobb.