The Oakhurst Bloody Mary
Our bangin brunch cocktail
We admit to never having met local food photographer Thomas McGovern but somehow he keeps sneaking in here to take pictures for the local magazines. The latest was a full-page ode to our carrot-based “Oakhurst Bloody Mary” in the Spring edition of C-Ville Weekly‘s “Knife & Fork” publication.
Our kitchen staff dutifully force cases of fresh carrots through a juicer (the pulp goes into our muffins) and sends pitchers of product up to the tiny espresso bar, where the barista adds Tito’s Vodka, a couple garlic-stuffed olives, some house-pickled green beans and ice in a frosty low-ball. Breakfast of Champions has never tasted better, and the “bed-and-breakfast” package has never been more justified.