Delicious

Breakfast anytime

Jonathon’s oak Cliff

1111 N. Beckley 214.946.2221 jonathonsoakcliff.com

AmbiAnce: cAsuAl cAfe

Price rAnge: $6-$13

Jonathon’s

Oak Cliff serves up hearty breakfast that won’t leave you feeling sluggish all day. Chef Jonathon Erdeljac’s lighter way of cooking captures the indulgent flavors of fatty ingredients such as butter and sausage, but without overloading the dish. “I let the food speak for itself,” he says. “People just like honest food. We don’t pull any punches.” He and his wife, Christine, opened their dream restaurant in May, recognizing the need to serve breakfast all day. Erdeljac puts his own twist on Southern comfort-food staples, including the fried chicken and waffle, chicken salad (on top of a salad), pancake-battered sausage links known as Danger Dogs and good ol’ chicken pot pie. —emily Toman

Hours: 8 A.m.-3 P.m. sun.; 7 A.m.-10 A.m. Tues.-fri.; 8 A.m.-10 P.m. sAT.; closed mon.

TiP: THe bloody mAry bAr oPens during bruncH 8 A.m.-3 P.m. sAT.-sun.

Jonathon and christine erdeljac opened Jonathon’s, their dream restaurant, in may. fried chicken and waffle is one of their signature dishes. Photos by mark davis

Of Bubbly

Viudas brut rosé, Spain wine has traditionally been something the business loved to hate. Save for expensive Chambubbly from the Champagne region of France, the only stuff allowed to be called Champagne on the sparklers are hard to sell except at this time of funny thing has happened since the recession in 2008. Lots of producers from some odd places making sparkling wine, and it seems to be selling. the massive subsidiary of the Gallo empire, bubbly. So does Yellow Tail, the Australian wine

Each has recognized that there is a market sparkling wine that is a little sweet and doesn’t cost lot of money.

Which shouldn’t be a surprise to anyone who regularly reads this part of the magazine. I’m not a fan of those wines, because I think you can better quality for more or less the same price. the Barefoots and Yellow Tails, which are solid wines, have opened the sparkling market people who never would have tried a $45 Champagne — which is a good thing.

So as you look for something to toast the holidays, keep in mind that bubbly doesn’t have to cost a fortune:

This cava (what the Spanish call sparkling wine) may be my favorite bubbly, even more than my beloved Cristalino.

It’s cheap, it’s got lots of tiny, wonderful bubbles, and it pairs with all sorts of food.

Unusual Australian bubbly made with sauvignon blanc, with sweet tropical fruit but not as much citrus as one would expect. Less tight and bubbly than cava, but not as soft as some Italian sparklers.

This is the real thing — Champagne at about as reasonable a price as you’re going to find. Look for yeast and crème caramel aromas and some apple flavor. It’s very straightforward, but not as simple as it seems. —Jeff

Siegel

With Your Wine

Acadiana pralines

If pralines aren’t the perfect holiday treat, what is? These are a little creamy, but not as much as those you’ll find in Texas kitchens or Tex-Mex restaurants. And if they aren’t easy to make, they’re worth the trouble — and they do pair nicely with bubbly.

GROCERY LIST

3 c light brown sugar, packed

1/8 tsp salt

1 c milk

2 Tbsp white corn syrup

2 Tbsp butter

1 tsp vanilla

1 1/2 c pecan halves

Directions

1. Mix sugar, salt, milk and corn syrup in a heavy 3-quart saucepan and cook to soft ball stage (about 235 degrees on a candy thermometer). Remove from heat and work quickly, since the caramel hardens quickly. Add butter and vanilla, and mix well. Finally, add pecans as the mixture hardens.

2. Drop the mixture by tablespoons onto wax paper or parchment paper. Cool until firm.

Makes about two dozen, takes about an hour

Ask the wine guy

I see the word “brut” on sparkling wine. What does that mean?

Brut signifies that the wine is dry. If the wine is sweet, it will say “extra dry.” No, this doesn’t make sense, but it’s one of the charms of Champagne and sparkling wine. —Jeff Siegel

ASK THE WINE GUY taste@advocatemag.com