This week, local municipalities began taking advantage of a new state law allowing restaurants to begin selling alcohol at 10 a.m. Sundays.
The bill, which gave communities the option to approve the earlier time, was passed by the N.C. General Assembly and signed into law by Gov. Roy Cooper in June. Since that time, it has been up for debate among town and city governments across the state.
Many area restaurants celebrated local approvals with specials on popular brunch cocktails, such as Bloody Marys and mimosas. Adam Iannucci, co-kitchen manager of Hell’s Kitchen, said that he and his staff have been preparing for the bill’s passage since they first caught wind of it.
“We started trying out brunch dishes and developing ideas weeks ago,” Iannucci said. “We wanted to be ready to roll out a new brunch menu when the time came.”
The new menu includes classic brunch favorites such as Southern style biscuits and gravy, shrimp and grits, a bacon, egg and cheese biscuit, a breakfast burrito and chicken and waffles. Vegan options, such as a vegan biscuit and gravy, are available.
In addition to new food items and an earlier Sunday opening time of 9 a.m., Hell’s Kitchen is offering a create-your-own Bloody Mary bar with more than 16 accompaniments, and condiments, including bacon wrapped shrimp ($2 upcharge), pickled veggies, olives and more. They’ve also created a “manmosa,” a twist on a traditional mimosa, with the addition of vodka and Grand Marnier.
Iannucci said the initial response to brunch service was strong, with folks praising both the passage of the bill and the new menu items.
“This is something new for all of us so we’re looking forward to our customer’s feedback,” Iannucci said.
Hell’s Kitchen is located at 118 Princess St.
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