Rumcow, the Grace Street restaurant serving sharable plates and entrees inspired by its owners' travels, will soon expand its dinner service to seven nights a week and add an additional brunch service on Saturday.

Joseph and Abigail Ovbey are from the South, and they say they enjoy creating dishes that play on Southern classics but with an international twist.

Much of Rumcow’s original menu was inspired by the Ovbeys' travels in Asia, and a recent trip to Greece has them working on several new menu dishes.

Joseph Ovbey said that beginning in July, he is planning to offer a new regional menu each month featuring three to five items, likely a few appetizers, an entrée and a dessert.

A steady increase in Sunday brunch patrons has prompted the Ovbeys to begin offering their brunch menu on Saturdays as well, starting early next month. 

Rumcow’s brunch menu features Nashville fried chicken and waffle sliders with Sriracha hot honey and maple butter; breakfast tacos; açaí bowls; shrimp and grits with crispy pork belly and chimichurri; and a brunch burger topped with a fried egg, crispy onions and bacon aioli. 

Notable brunch cocktails include Rumcow’s signature bloody mary served with bacon wrapped shrimp, olives, a lime and a smoked sea salt rim, and a variety of mimosas and bellinis prepared with prosecco and fresh fruit. Their most popular brunch cocktail, however, is But First, Coffee, made with fresh cold brew coffee brewed at its sister bar, Whiskey Tango Foxtrot, mixed with Maker’s Mark bourbon, Grand Marnier, maple syrup and a dash of cream.

In a twist on a classic rumcow, a cocktail featuring dark rum and cream for which the restaurant is named, the bar has created the cereal rumcow collection, available in three flavors: Cinnamon Toast Crunch, Cocoa Puffs or peanut butter crunch. The milk for these drinks is flavored by the cereal overnight then mixed with rum and demerara syrup as well as a splash of black vanilla. They are topped with cinnamon and a bit of cereal.

Rumcow is currently open for dinner beginning at 5 p.m. Tuesday through Saturday and for brunch from 11:30 a.m. to 3:30 p.m. on Sunday. It will be open seven nights a week starting in July, with Saturday brunch service beginning in July as well.

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