But how has the restaurant managed to pull off a consistently good breakfast year after year? Chef Richardson says a lot of it has to do with ingredients.
That’s an impressive list.
Ashley’s has been around a while — but in the past year or so, many other restaurants in the upper tiers have started offering breakfasts as well. But why?
“Maybe it's less expensive to have meetings over breakfast than lunch or dinner. A business meeting can be held over an upscale breakfast and cost a company less than having the same meeting over lunch or dinner.” says Richardson. He continues. “I think it may just be that people are becoming more ‘food aware‘ in terms of where it comes from, how it was raised or grown and the Food Network has got them more interested in the techniques and preparations. I think the simple emergence of more satisfying options has begotten the emergence of more satisfying options. More and more people are caring more and more about the quality of the food that they eat.”
“Similarly our bacon and sausage are unique as is the corned beef hash, but we are definitely the only place around making grits out of rice.”
I had the opportunity to spend a morning in the kitchen at Ashley's. It changed my mind about a few things. More here.