On a quaint corner of Fort Greene Park sits the friendly neighborhood Walter's. The sister restaurant to Williamburg's Walter Foods, Walter's serves a menu similar to the original beloved location. Chef Josh Goldstein doesn't disappoint with brunch, offering tasty alternatives to the usual eggy brunch dishes.
Though Walter's does have its share of Benedicts and omelets, one of the main reasons to trek out to the Fort Greene location is the Fried Chicken and Waffles ($15). Unlike the rendition in Williamsburg, the waffles here are made with stone ground corn meal for a lighter, crispier waffle. Sweet-tart cider syrup is served on the side in lieu of maple or honey, and a pat of sweet brown sugar butter tops it off.
The chicken is marinated in sambal chili paste and buttermilk, then rolled in a mix of panko crumbs, mustard powder, cayenne pepper, paprika, and Old Cay seasoning before frying. The crust is delightfully crispy, with just enough spice to eliminate the need for hot sauce.
Another winner is the Blackened Catfish Sandwich ($12). Seasoned with blackening spice that includes black pepper, oregano, cayenne pepper, and chili, this juicy cut of catfish has the taste of char right off the grill. A red cabbage slaw mixed with whole grain Creole mustard brightens the fish and keeps the pillowy kaiser roll from tasting dry. It's served with a hearty helping of crispy fries that are meatier than you'd think.
For something lighter, go for the flavorful Smoked Trout Salad ($11). A generous heap of arugula and frisée is mixed with pickled red onions, Granny Smith apple slices, and spiced pumpkin seeds. It's finished off with a chunky walnut vinaigrette made with Dijon mustard and shallots. The trout is smoky but not overly fishy, and the salad makes a fine meal for one or a shared appetizer.
To minimize your wait time, head to Walter's before 11 or after 2, or grab a seat at the handsome cherry wood bar. The menu seems innocent enough, but it's easy to see why the crowds come for brunch.
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