Anything happening before 2PM on a Saturday or Sunday means morning in my mind. The best part of those “mornings” are the many edible options this town so lovingly has to offer. For a moment in time, mimosas flow like water and breakfast tacos of all kinds become your tried and true dogma. We refer to these magical hours as brunch.

It’s not the easiest thing in the world to join the brunch bandwagon in this city. Competition is steep, but Dos Jefes is attempting to pull this thing off. Previously known as the popular eatery, Nick and Sams Grill Uptown, owners Joseph Palladino and Nate Paul have completely revised the space and menu with an influence on Asian and Mexican fused dishes.

Officially premiering their brunch menu in late June, a few of the signature dishes include: chifa style fried rice, a marriage of carnitas, chorizo, shrimp, daikon, peas, carrots and sunny side eggs. If you want something a little more hands on, try the build your own omelet station. Faithful Nick and Sam’s Grill brunch lovers can take special pleasure in forking down on the pan dolce, their classic Captain Crunch coated French toast that the establishment is known for.

There is no such thing as brunch without mimosas. It can’t be done. And when the carafts are 10 bucks, it has to be done. At the encouragement of my lovely waitress, we opted to tinge or champagne with pineapple and grapefruit juice. I immediately thought I was on a beach dancing in the water. I may never return to OJ again.

After one caraft and seriously considering another, it was time for grub. Mother Darling set her sights on the falda picadlillo a dish that mixes tomato, jack cheese, avocado and brisket. Since eggs and I have never really partied together, I went for the barbacoa y juevos tacos, sans the juevos of course. The four small tacos are about the size of my palm. Barbacoa is tender, flavor is subtle, but gets a nice punch from the black bean and Oaxaca cheese inside. It’s good, but doesn’t take my tongue by storm. On the other hand, Mother Darling simply adored the falda picadillo, exclaiming the tender brisket, soft avocado and runny egg really complemented each other in flavor and texture.

With a trillion brunch offers in Dallas, a place really has to speak volumes. Dos Jefes mimosas, service and atmosphere definitely produce a loud echo. But when it comes to food, so far things still taste a little muted.  Stay tuned for my rundown on How to PM with Two Bosses coming soon. TXmB