Brunch
Pecan sticky buns, biscuit eggs benedict, and shrimp and grits, with a Blood & Smoke bloody mary or bottomless mimosas for the table.
- Sat & Sun10:00 AM to 2:30 PM
Chef David LeFevre's seasonal cooking, from bacon cheddar biscuits to prime ribeye grilled over white oak. Generous plates, a lively bar, and a dining room the neighborhood has made its own since 2011.
M.B. Post opened in 2011 with serious cooking, generous plates and a room that feels like the neighborhood. Fifteen years later the menu still follows the seasons, the biscuits still come to the table warm, and the bar is full of familiar faces.
Michelin-starred chef David LeFevre built the menu around his travels and California produce, and much of it is meant to be passed around the table.
Read Our StoryPecan sticky buns, biscuit eggs benedict, and shrimp and grits, with a Blood & Smoke bloody mary or bottomless mimosas for the table.
Served in the bar and lounge. Sesame focaccia with hot honey, the MB Post burger from the white oak grill, and cocktails, wine and draft beer at happy hour prices.
Hamachi crudo, house-made pastas, and a 20 oz prime ribeye grilled over white oak.
Featured in the MICHELIN Guide
Gift cards are available in amounts from $10 to $4,000, including e-gift cards, through the Simms Restaurants store.
Shop Gift Cards →New seasonal menus, special events and holiday offerings, including Thanksgiving To-Go when it returns each fall.
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A Diestel turkey, all of our fixings and pies from the holiday bakery, ready for pickup on Wednesday, November 25.
Order Thanksgiving To-Go →