By Jayde Taylor and Meagan Sanders
Brick & Spoon is changing the game of breakfast by attracting students and residents of Oxford with their Cajun-inspired menu.
Owners Kayla and Darren Stafford opened the brunch restaurant in August 2018 with the hope that it would offer a different style of food to breakfast-lovers in Oxford.
With her background in marketing and the help of her husband and family, Kayla prepared herself for the endeavor of opening a restaurant in a town of foodies—a challenge that most would not accept.
Kayla said that her vision for the franchise began as a fast-casual option, but she is in the process of transitioning the restaurant into a higher-end experience of breakfast dining that’s unlike anything else in Oxford.
Kayla said Brick & Spoon competes with other breakfast and brunch restaurants through their intriguing dishes. The restaurant offers unique choices that seems to create great appeal to those in town. Conor Smith, student at the University of Mississippi, said he feels like Brick & Spoon has been successful in their efforts.
“The Crab Cake Benny was extremely satisfying. It was a great combination between seafood and breakfast that you cannot find most other places,” Smith said. “Money well spent.”
What attracts the majority of customers to Brick & Spoon, however, is the enticing and extensive drink menu. One of the most popular items on the drink menu is the customizable bloody mary. Beverage connoisseurs can see the popularity as the cashiers keep a running tally of the amount of Bloody Mary drinks sold. Since opening, the restaurant has already sold more than 500.
“The bloody marys were pre-existing in the franchise but they’re something we were able to individualize and make our own to cater to what the community wants,” Kayla said.
When customers walk in the front door they are greeted by a large, yellow sign that holds an abundance of options to customize their very own drink. These options include things to add a creative twist, such as: skewers of smoked sausage, blue cheese stuffed olives, and Tasso deviled eggs. The unlimited number of combinations offer those who crave breakfast with booze the ability to create something new to taste every time.
Kayla said that opening Brick & Spoon has been a learning experience but she hopes that in the next couple of months they can work out the kinks and begin establishing their success in the restaurant industry.