Saturday brunch at Newton’s Saddlerack. Think mimosas and crème brulee French toast.

By SARA VANDEN BERGE

Saturday mornings are made for two things: Sleeping late and brunch.

So after you drag yourself out of bed this Saturday morning (as in June 10), brush your teeth and head to Newton’s Saddlerack where you’ll find Chef Mike Newton in the kitchen whipping up chicken fried New York strip and eggs, homemade biscuits and sausage gravy, creme brulee French toast with Texas pecan syrup and stacked enchiladas.

You’ll want to wash all that yumminess down with a nice mimosa, Bloody Mary, glass of champagne or hot cup of Texas pecan coffee.

Sound fabulous?

Make a reservation by clicking here.