Weekend Brunch: Coasters
- Urbend
- Mar 1
- 4 min read
320 Huff St, Aransas Pass, TX 78336
Brunch: Saturday & Sunday
10:00 A.M. - 3:00 P.M.
A winding road leads us to a soft blue building. We find a parking spot and take the path to the covered patio on the other side. A hostess greets us before leading us across the unsealed concrete floors and to a charming table made from two-by-fours, right next to one of the clear garage doors facing the water. Above us, a mermaid skeleton hangs between the exposed rafters. The unique sight imprints on my mind.
A perky brunette greets us with a smile. “Hi, my name’s Mia, I’m going to be taking care of you today. Can I get you started with something to drink?”
“Can I get a water and a mimosa carafe?” I ask.
Ryder has plans with his mother later today, so he orders a water since he will be driving.
My husband is excited because that means he can enjoy a few cocktails. “Is there a limit on carafes for the table?” He asks.
“No, unless I deem you’re too drunk,” Mia responds with a chuckle.
“Perfect. Can I get a screwdriver carafe and a glass of water?”
Our waitress steps away, and we catch up for a few minutes before our waters arrive. We can’t help but stare at the food as it comes out around us; it looks delicious. While perusing the menu and discussing the boats docked a few feet away from us, our carafes arrive.
I pull the sparkling wine out of the ice bucket and make a mimosa while my husband pours himself a screwdriver. Nothing says brunch like a mimosa at eleven in the morning. The cocktail is light, sweet, and goes down a little too easily.
“How’s your screwdriver?” I ask my husband.
“Perfect,” he says. “It’s balanced. It tastes like a screwdriver, not just orange juice or vodka.”
I usually walk into a restaurant knowing what I want, but the plates coming out of the kitchen keep swaying my decision. At this point, I’m teetering between the Southern Hash, Country Benny, and Classic Breakfast.
“Were y’all ready to order?” Mia asks.
Typically, we start with an appetizer or two, but unfortunately, there aren’t any shareable options on the brunch menu.
“Yes ma’am,” I say, even though I’m not one-hundred percent sure yet.
“What can I get for y’all?” She looks at me, and I point at Ryder.
“I’m going to do the Country Benny,” Ryder says.
“How would you like your eggs on that?”
“Over easy is fine,” he says, since that’s how it’s listed on the menu.
Mia glances at my husband.
“Can I do the Waffle Tacos? The one with bacon, scrambled eggs, potatoes, and cheese, and the other one with the fried chicken tender and candied bacon bits.”
“Alrighty,” Mia says, turning to me with a smile.
Since Ryder got the Country Benny, I eliminate that from my list of options. Glancing at the menu, I panic slightly and order the first option I see. “Can I get the Classic Breakfast?” My words are hesitant; staccato.
“How would you like your eggs?”
“Scrambled,” I say, accepting my fate as a basic b.
“And did you want to do ham, bacon, or sausage?”
Judge me all you want, but if I’m going to be basic, I want to try as much as I can. “Can I do the ham and a side of sausage with a waffle on the side?”
“Yeah, of course,” Mia says before taking our menus and assuring us it’ll be out soon.
We find ourselves discussing the cute nature of the restaurant, entranced by its unique identity and coastal charm. I mindlessly pour another mimosa, and our conversation floats from plans for the day, what the best type of cereal is, and upcoming vacation plans, when our food arrives.
Everything looks delectable. I’m not sure if it’s the plating, the way the natural light hits the food, or if the dishes are simply attractive by nature. I poke at a piece of egg and try it. It’s delicious on its own, fluffy and melting in my mouth. It doesn’t need anything, but I douse it in Cholula for no other reason than personal preference. The ham is juicy with a smoky element that doesn’t overpower the natural flavor. The sausage is a satisfying bite; it snaps and is somehow juicier than the ham. I dress my waffle, smearing butter and pouring warm syrup on top. It’s crispy while maintaining a fluffy interior. Although everything is delicious, the waffle is by far the star of my order.
“How’s it taste?” I ask the table.
“So good,” my husband says. “The salsa is like Mexican restaurant salsa, not picante.”
“And these potatoes are perfect,” Ryder chimes in. “They’re crispy but not greasy.”
When I say, “everything is delicious,” it’s not to be vague. It’s the best breakfast food I’ve had in years, putting every franchise to shame.
Ryder and my husband finish their meals before me, which is nothing unusual, but to my surprise, I polish off every bite, including the extras I ordered. We sit and chat for a bit while we empty our carafes. I realize we might have been overzealous in ordering a carafe each, but we manage to get through them.
Earlier in the meal, Ryder pulled the waitress aside and insisted on paying for himself, so we will be detailing both bills separately. For one classic breakfast, an order of waffle tacos, a side of sausage, an à la carte waffle, a mimosa carafe, and a screwdriver carafe, our total came out to $93.65 before tip. Ryder’s Country Benny came out to $19.49 before tip. We were expecting to spend about $150 for everything we ordered, so staying below that was a pleasant surprise.
All in all, Coasters’ weekend brunch is one to attend and something we will be adding to our regular routine. Coastal charm, presentation, and food that’ll blow your taste buds away, Coasters is the perfect addition to any weekend.
