The Weathervane restaurant in Chapel Hill, NC
The Weathervane is A Southern Season’s connected cafe. The first few times I visited A Southern Season, I thought the attached restaurant looked very small, and probably only served coffee and pastries. But actually going in and eating there today, I discovered the menu is very diverse, and the restaurant is fairly large, able to seat about 200 people inside, outside and upstairs.
I made reservations for three at 12:30pm on a Saturday. It probably wasn’t necessary to make reservations, but I didn’t see many open seats when we showed up. We were seated immediately. Shortly after, we ordered drinks. They have a wonderful selection of coffees, teas, juices, wines and cocktails. I wish I had tried the hibiscus mimosa, it sounded interesting. Maybe next time. I just got the flavored ice tea of the day, peach, and I chose “sweet”. I should have picked “unsweet”, as it was really sugary. My husband got a coke and my son got an orange juice.
The restaurant was very accommodating for our son, offering a reasonably priced kids menu with lots of good options for him, and some crayons. The kids drinks are served in the same glasses as adult drinks though, so if you’ve got a younger child you may end up having to hold it for them a lot.
Our drinks were brought to the table in a reasonable amount of time, and then we ordered the food. There are different menus depending upon whether it’s lunch or dinner, weekday or weekend. We were there for Saturday lunch so most of the foods on the menu were either breakfast type, salads or sandwiches. We got the grilled baby lamb chops as an appetizer, my son ordered the kid’s french toast, I got the classic eggs Benedict, and my husband ordered the grilled rib-eye steak sandwich with sweet potato fries. It was really tough to decide as there were so many great foods on the menu, and when I go back I’ll make sure to try the artisanal cheese plate or the seared scallops. Everything sounded so appetizing!
We were brought three soft, warm bread sticks as an appetizer, and a small plate of olive oil to share. The bread sticks had some lovely aromatic herbs on them and they were delicious. The baby lamb chops arrived soon after. There were three very small lamb chops on the plate, with some peas, pearl onions and mint sauce. The peas and onions weren’t particularly good but I suppose they might just be there for decoration. The lamb chops were tender and tasty, but very tiny, and I wondered if perhaps the cheese would have been a better choice.
The kid’s french toast was served next. I like it when restaurants serve the kid’s food first, as it gives me an opportunity to cut it all up before my food arrives and most children don’t like waiting. The serving size was 4 half-slice triangles of very large french toast bread, with a small cup of butter and a small cup of syrup. It’s was more than enough for a 4-year-old, though he certainly tried. He liked it so much he probably ate about 3 of the 4 triangles, and wanted so badly to have room for the last. I was able to taste a couple pieces, and I thought it was very good. Definitely worth the $3 for the kid’s plate.
Classic Eggs Benedict
About 10 minutes later my husband and I got our food. The Hollandaise sauce was really well done, with a creamy, yet tangy flavor that really added to the overall dish. I had made eggs Benedict way back when, as a short order cook, but I’m ashamed to say the restaurant I worked for always used a powder mix for the Hollandaise. It wasn’t until years later, when I made my first Bearnaise, that I learned what the difference was between a powder mix and a real egg/butter emulsion. The Weathervane makes the real deal, and you can tell. The eggs were perfectly poached, and the canadian bacon was also very good, but probably could have been sliced a little thinner so as to better balance with the eggs and english muffin. The muffin wasn’t dry toasted, it seemed to be pan fried with butter, which in my opinion is the absolutely best way to make this dish.
The sides were a cheesy hashbrown casserole and fresh fruit salad. Casserole is one of my dirty words, and since I don’t like my cheese cooked or my hashbrowns soft, this wasn’t going to be a favorite of mine. I’m sure it’s appealing to many though. The fruit salad was a nice way to end the meal. All the fruit was free of bruises or other defects, and all very fresh tasting. I was pleased with the amount of blueberries included, usually most restaurants try to be cheap and serve mostly melons.
Grilled Rib-Eye Steak Sandwich with Sweet Potato Fries
The grilled rib-eye steak sandwich didn’t come out looking that good. Frankly I don’t think there’s a lot of ways to make cooked tomatoes and caramelized onions look especially appetizing, so perhaps this sandwich should have been served closed. I didn’t have an opportunity to taste the sandwich myself, but I’m told it was a bit bland, and could have used either more steak sauce, or a stronger sauce. He ate the whole thing so it must have been fairly good. I tried a few of the sweet potato fries and they were perfectly cooked. I really liked the fries, and would definitely get them again when ordering a sandwich.
The service was decent at the restaurant. The server wasn’t overly friendly or attentive, but it seemed very busy. The atmosphere was more distinctive than most restaurants in the triangle, as it all seemed specifically designed from the start to be for The Weathervane and Southern Season. We were able to get in and out of the restaurant in just over 45 minutes, which is good if you’ve got a young child, or if you’ve got a short lunch break. I’ll be coming back here in the future to try more dishes, since there’s so many others that sound really good. At $11-$13 a plate for lunch entrees it’s a bit on the pricey side, but the $3 kid’s entree balanced that out.
The Weathervane is in the University Mall in Chapel Hill, connected to A Southern Season. You can make reservations online and view the menu on their site: http://www.southernseason.com/cafe.asp
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