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314.300.8111
FIDDLEHEAD FERN Cafe By: Amy De La Hunt Photog raphy: Car men Troesser
I t ’s s a f e t o s a y t h e r e i s n ’ t a n o t h e r c a f é q u i t e l i k e
syrups from nearby Heirloom Bottling Co.
this one in the entire metro area. Sure, others
There are a few breakfast options—eggs, yogurt
offer locally sourced ingredients, have brightly
parfait, house-made granola with fruit—and a
minimalist spaces and offer live music on
few soups and salads, but loaded toasts make
weekends. But owner Darcy Heine has concocted
u p t h e h e a r t o f t h e m e n u . C o n v e n i e n t l y, t h e s e
something uniquely her own that matches
are perfect brunch food: hearty enough to stave
her perspective on the Shaw neighborhood.
off hunger for hours, and flavorful enough to satisfy mid-day cravings with toppings like
8
Customers start arriving early in the morning
apples and brie with seasonal jam, avocado
for coffee from local roasters PERC and Coma
with tomatoes, chickpeas with radishes or a
or tea from Nashville-based Firepot Nomadic
B LT w i t h p e p p e r e d b a c o n . F o r b a k e d g o o d s ,
Te a s . O r, o n w e e k e n d s , t h e y m i g h t c h o o s e
the kitchen focuses on croissants and scones
i n s t e a d t o g o w i t h a m i m o s a o r b l o o d y m a r y.
while outsourcing cookies and other sweets to
G r a d u a l l y, g r o u p s o f f r i e n d s a n d w o r k c o l l e a g u e s
Whisk bakeshop. They’re just the thing to perk
b e g i n t o g a t h e r, s i p p i n g g l a s s e s o f w i n e o r
up a solitary work session or treat a hungry
experimenting with cocktails featuring natural
n e i g h b o r h o o d c h i l d o u t a n d a b o u t i n a s t r o l l e r.
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