Seeing a growing appetite for breakfast options in Pearland, owner Sheri Rabanal launched Stella’s Fresh Brunch in April 2023 to give residents another local destination.
“We found ourselves leaving Pearland a lot for breakfast,” Rabanal said. “A lot of people were asking us for it.”
What’s in a name
The breakfast concept followed the success of the family’s other restaurants, Taglia, which opened in September 2019, and Portara, which opened in May 2022. However, Stella’s was inspired by something closer to home.
“Stella is actually our rescue dog,” Rabanal said. “She’s always the first one awake in the morning.”
Rabanal said the restaurant’s colorful design was based on Stella’s energetic personality.
“She’s a spunky dog that’s really fun, and she brings us a lot of joy,” she said.
On the menu
Among Stella’s most popular dishes are its cinnamon roll pancake, farmhouse bowls and selection of eggs Benedict, including the Reuben Benedict.
“The cinnamon pancake was actually the first special we did,” Rabanal said. “We put it on the menu almost immediately, and it's never leaving.”
Many menu additions begin as monthly specials, allowing the restaurant to test new ideas before making them permanent.
“Most of our ideas come from guests asking us,” she said.
The restaurant is developing steak and eggs as a featured July special, she said.
For first-time visitors, Rabanal recommends pairing the farmhouse bowl topped with fried chicken tenders with a cinnamon roll pancake on the side, offering a mix of savory and sweet flavors.
The drink menu
Along with numerous coffee options, the brunch spot offers mocktails, such as a strawberry lemon spritz and a cucumber smash—a culmination of cucumber, lime juice, pineapple juice, simple syrup and club soda.
Cocktails are also available, including mimosas, bloody Mary, lavender lemon drop and a blueberry mojito, among other options.
Staying local
Recently expanded with a second location in Dickinson, Stella’s continues to grow while staying grounded in homemade ingredients and a servant-hearted approach to hospitality.
Much of the menu is prepared in-house, including the biscuits, salsas and brisket used in its Reuben dishes, she said.
“We’re all family-run,” Rabanal said. “We try to put that feeling into our service. We want people to leave feeling better than they came in.”
