Cask & Larder is premiering a NEW Sunday brunch on September 16th with downhome classics featuring a C&L twist— griddle cakes, biscuits and gravy, steak and eggs, chicken and waffles, along with plenty of good ol’ grits. Sous Chef Jared Thate will orchestrate the Southern-inspired sitdown, along with Chef de Cuisine Dennis Bernard and Chef/Owner James Petrakis. Local farms like Palmetto Creek (pork) and Lake Meadow Naturals (eggs) will provide many of our ingredients, with other regional items coming from farmers and sources well south of the Mason-Dixon Line.

“I grew up eating food like this in Tennessee,” says Thate, who thrives on discovering new food sources from around the South. “I’m really excited to bring these kind of meals to Winter Park and Orlando.”

Pastry Chef de Cuisine Koralyss Henderson will bake up beignets, profiteroles, muffins, and brioche cinnamon twist. We’re churning our very own house-made butter. And you can expect classic cocktails with a C&L spin, along with house-brewed craft beers from C&L brewmaster Ron Raike. “I’m brewing beers just for brunch to enhance the flavors of the food, like a brown ale with vanilla, orange and ginger,” says Raike. “It will be cool to see how they complement the menu.”

Sunday Brunch: 10:30am-3pm

Reservations are suggested but not required. Open seating available in the bar and seating available for walk-ins at the oyster bar and communal table.

Cask & Larder
565 W. Fairbanks Ave.
Winter Park, FL 32789


Cask & Larder Brunch Menu may include:

Baked Grits

Beignets w/ bourbon caramel

Chicken & Waffles

Country Omelet

Griddle cakes & Pork belly

Ham Steak & Eggs

Pepper Biscuits & Gravy w/ collards & fried pickled okra

Pickled Shrimp & Fried Oysters

Profiteroles stuffed with Peanut Butter Mousse & Blackberry Jelly


Photos courtesy of Cask & Larder