I’ve been going to New Orleans since the early 70s, so when I saw this Bourbon Street Omelette on the menu, I was skeptical. However when this excellently executed dish hit my tongue, boom, time travel – I was at my favorite breakfast café in the Quarter. The andouille had wonderful non-uniform texture and complex spicing which played nicely against the milder cooked shrimp. This yummy concoction was suspended in the fluffiest three egg wrapper I’ve ever seen. Add a side of creamy, stone-ground cheese grits and and you have Bourbon Street at it’s best right here in Nashville. The biscuits were exceptional and flaky with a nice crust. The homemade jams are mind blowing. They’re what started this whole wonderful place. Thanks, Gary! Nicely done.