After spending a whole Saturday filled with cooking, preserving and baking, my dining partner was “cooked-out,” and not able to fix our breakfast on Sunday morning. My partner was in need of a break. I found just what she needed at Wellington’s Restaurant in Johnson City, and invited the dine-around bunch to join us there for Sunday brunch.
Wellington’s Restaurant fairly basks in an aura of fine dining, gently enfolding its patrons in old oak, crystal and linen. Immersed in such elegance, evocative of a more gracious era; the breakneck pace of today’s holiday season seems far away.
Our server, Angela, conducted my friends and I to our requested table, located directly in front of Wellington’s open plan kitchen (my dining partner wanted some entertainment to go with our Sunday brunch). While classic and contemporary holiday music played softly in the background, my friends and I studied our menus, comments and questions traded in friendly discussion.
Omelet with spinach, mushroom & feta: For the holidays, the Retiree had joined the Dieter in counting some calories of her own. Our friend had Angela bring her a two-egg omelet filled with spinach, mushrooms and feta cheese ($10) with whole wheat toast and some of Wellington’s excellent home fries.
The eggs were scrambled just so, then folded over sautéed mushrooms and fresh spinach leaves, and then topped with crumbled Greek feta cheese. Each forkful was filled with the earthy tastes of spinach and mushrooms, coupled with the salty smoothness of the feta, with the nut-like flavors from the home fries adding their own counterpoint to the taste bouquet.
Quinoa wrap: The Dieter was looking for something vegetarian for her Sunday Brunch, choosing a Wellington’s quinoa wrap ($8) with a side order of home fries. Her wrap was a spinach tortilla wrapper filled with fresh quinoa and farro, combined with coarsely chopped red cabbage leaves, sliced avocado and red onion, and Cholula mayonnaise daubed here and there to add a bit of spicy fun.
A less-than crunchy dill pickle spear brought the only flat note to the Dieter’s quinoa combo, (no big problem as our dieting friend is not a big fan of dill pickles). All in all, the Dieter was pleased with her choice for Sunday Brunch at Wellington’s.
Biscuits and gravy: My dining partner’s choice for Sunday Brunch was Wellington’s take on the classic Southern breakfast standby, good ol’ biscuits & gravy. ($9) Two fluffy buttermilk biscuits, smothered in thick sausage gravy are joined by two strip of Applewood-smoked center cut bacon, two eggs (over medium well, at my dining partner’s request) and sided with home fries. My dining partner was in breakfast heaven from the first bite of her properly prepared, over-medium-well eggs to the last bit of sausage-laden gravy. The smoked bacon was my favorite part of the tasty morsel my partner offered me.
Omelet with sausage, onions and jalapeños: I was mildly surprised that, with two different burgers and a steak sandwich on offer for Wellington’s Sunday Brunch, the Carnivore chose a two-egg omelet ($10) filled with chopped onion, jalapeño peppers and Wellington’s locally sourced breakfast sausage; toast and some home fries were its side orders, some ketchup to hand if needed.
After two bites of the omelet and some of the home fries, my meat-eating was grinning broadly, burgers and steak sandwiches forgotten (for the moment, at least) in his enjoyment.
Angus cheeseburger & salad: While the rest of the dine-around bunch was busy enjoying their breakfast choices, I wanted lunch; specifically Wellington’s Angus burger ($12) with American cheese, lettuce, onions, dill pickles and mustard, and a Wellington’s side salad to replace the home fries ($6 extra). Ordering my cheeseburger medium rare got an appreciative grunt from the Carnivore. My salad arrived table-side in layered form, the mixed lettuce medley topped first with a layer of sliced cucumbers and then one of julienned carrot; there were also a few red grape tomatoes in evidence.
The Angus cheeseburger was properly prepared and excellent in all respects, the salad adding its own pleasant tastes and textures to the meal.
The bottom line: As we were getting ready to leave, I got a warm squeeze and an appreciative “Thank you, it was just what I needed,” from my dining partner.
The nods of approval I got from the rest of the dine-around bunch confirmed that there was nowhere better to take a break from the holiday rush than Wellington’s at the Carnegie Hotel, especially for Sunday brunch. Why not give them a call and reserve a time so that you, your family and friends can enjoy fine food in elegant surroundings and take a holiday break of your own?
(located at the Carnegie Hotel)
1216 W. State of Franklin Road
Mon-Fri 6:30 a.m.–2 p.m. & 5 p.m.–10 p.m.
Sat-Sun 8 a.m.–2 p.m. & 5 p.m.–10 p.m.