Cinco y Diez deserves it own post one of these days, but for now Ryman wants to focus on the brunch at this Five Points gem.
Cinco fills a major gap in the Athens’ culinary world by offering a Saturday brunch. In town, Saturday breakfast options are pretty much limited to egg biscuits that take an hour at Big City, standard grits, bacon, and eggs at Mayflower, waiting in line at Mama’s Boy, or a great meal at Heirloom (more on this favorite another day). Cinco y Diez has brunch beginning at 10:30 on Saturday and Sunday, and it is completely feasible to eat two days in a row and still be satisfied.
Former Farm 255 (R.I.P.) chef, Whitney Otawka, has created the perfect brunch menu with small plates for sharing, large plates for hangover nursing, and tacos and tortas for indulging. For me, the real star of the brunch menu are the tortas, Spanish sandwiches. I’ve tried them all, and picking a favorite would be like picking a favorite child.
There are 3 options:
- The Cubano – The newest flavor with grilled ham, shredded brisket, housemade pickles, and mayo & mustard. It is hands down the best Cuban sandwich I have ever had.
- The Hormiga – Made with pork Milanesa, guacamole, queso fresca, black beans, and jalepeno.
- The Ahogado – Covered in an arbol salsa, this torta requires a fork and knife. Inside you will find scrambled eggs, chicken, and avocado.
Is your mouth watering yet?! Cancel your plans next weekend, and make a date for brunch at Cinco y Diez. You won’t regret it.