Owners put Cajun spin on brunch at northwest Houston restaurant at Sizzle & Brew

Smoked salmon, sauteed spinach, tomato slices and avocado are served on top of English muffin halves with two poached eggs and Cajun hollandaise sauce to create the Smoked Salmon Benedict ($12.45). This dish is served with a choice of side.
Smoked salmon, sauteed spinach, tomato slices and avocado are served on top of English muffin halves with two poached eggs and Cajun hollandaise sauce to create the Smoked Salmon Benedict ($12.45). This dish is served with a choice of side.

Smoked salmon, sauteed spinach, tomato slices and avocado are served on top of English muffin halves with two poached eggs and Cajun hollandaise sauce to create the Smoked Salmon Benedict ($12.45). This dish is served with a choice of side.

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The caramel banana pancakes ($8.95) include two pancakes topped with fresh banana slices, walnuts and a caramel drizzle, served with whipped cream and a side of bacon, sausage or chicken sausage.
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The Shrimp Po'Boy ($12.99) features fried shrimp atop a bed of lettuce and tomatoes, served on a hoagie with a side of fries.
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Co-owners Amber Powers (left) and Brooke Mackin (right) opened Sizzle & Brew in December 2018. Photos by Kara McIntyre/Community Impact Newspaper
Co-owners Brooke Mackin and Amber Powers have worked in the food service industry for about 10 years, Mackin said, with their work ranging from serving to management.

When the space where Sizzle & Brew sits opened up—located on North Eldridge Parkway—Mackin said it was time for her and Powers to open their own restaurant rather than just working in one.

“We’re here every single day. We work in the kitchen; we run food; we bus tables,” Powers said. “This is our baby.”

Mackin said they wanted to have a breakfast or brunch concept but added a Cajun twist to make Sizzle & Brew different from other breakfast restaurants.

“Most of [the other breakfast restaurants] have a little bit of a play on the Tex-Mex side,” Mackin said. “Cajun’s been an up-and-coming popular thing, so we wanted to do that instead of what everyone else does.”
For example, Powers said two of the restaurant’s top-selling dishes feature Cajun cuisine: the Crazy Cajun Benedict, which includes Andouille cornbread topped with a crunchy boudin ball and an over-easy egg, and the Orleans Omelette, a three-egg omelette filled with seasoned shrimp, Andouille sausage and cheddar cheese.


"Everything is made from scratch and made to order. We put a lot of time into this menu, so we want to do it justice and make it fresh for our customers," Mackin said.

Sizzle & Brew offers a lunch menu as well, including sandwiches and salads, and both breakfast and lunch are served all day, Powers said.

Coffees, teas, mimosas, beer and wine are also available, which Powers said has been a selling point for the restaurant. Customers can also enjoy an outdoor patio with several picnic-style tables, she said.

“Having the option to have mimosas or Bloody Marys with their breakfast isn’t something you can do at every place,” Powers said.

Mackin said while the Tomball and Cypress area is growing, the small-knit community is what has helped drive business at Sizzle & Brew.

“For as big as Tomball and Cy-Fair [are], it’s still a small community. Everyone knows everyone,” Mackin said. “We’ve been pretty lucky as far as the locals supporting us, from the people to the other small businesses.”

16949 N. Eldridge Parkway, Tomball

832-698-1038

www.sizzleandbrew.com

Hours: Sun.-Sat. 7 a.m.-3 p.m.
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By Kara McIntyre

Kara started with Community Impact Newspaper as the summer intern for the south Houston office in June 2018 after graduating with a bachelor's degree in mass communication from Midwestern State University in Wichita Falls, Texas. She became the Tomball/Magnolia reporter in September 2018. Prior to CI, Kara served as the editor-in-chief of The Wichitan—Midwestern State University's student-run campus newspaper—and interned with both the Wichita Adult Literacy Council and VeepWorks.


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