Big Bad Breakfast brings scratch-made breakfast and Southern hospitality to Buckhead!
In November, James Beard Award–winning chef John Currence brought his breakfast and brunch concept Big Bad Breakfast, founded in Oxford, Mississippi, to Howell Mill Road in Buckhead. The restaurant emphasizes BBB’s signature homemade comfort food and warm hospitality, along with nods to Atlanta, says Currence.
What drew you to Buckhead for the Atlanta Big Bad Breakfast location?
I immediately fell in love with the neighborhood when I first visited. Fellini’s on the corner did not hurt at all; I’m a huge fan. The spot was cozy and just seemed to check all the boxes we look for. I love that traffic slows to a crawl right through where we are located, and the neighborhood feels organic and joyful. It feels like a wonderful, peaceful bubble inside the chaos that a huge city can feel like at times.
What dishes are unique to Atlanta?
We came up with a dish called “Shiitake On A Shingle,” knowing there would be greater call for vegetarian/vegan dishes. We also worked up a Peach/Blueberry Coffee Cake for a sweet offering.
What felt important to preserve from the original concept?
Everything about the original concept is preserved. What makes us entirely unique is that we still do absolutely everything from scratch, from our biscuits to our jellies and jams.
How does the menu strike the balance between tradition and reinvention?
The original idea was to create a chef’s version of a traditional Southern breakfast/lunch diner. We wanted to apply the philosophical principles, technique and quality ingredients normally reserved for full-service fine-dining to breakfast service, while paying tribute to the mom-and-pop diners that have vanished from the American dining landscape.
BIG BAD BREAKFAST
bigbadbreakfast.com
@buckhead_bigbadbreakfast
BY Claire Ruhlin
