Edley’s Bar-B-Que Opens for Breakfast
by Edley Newman
FOR IMMEDIATE RELEASE
NASHVILLE (December 4, 2014)– Edley’s Bar-B-Que in 12 South will open its doors on Saturday mornings for breakfast starting this Saturday, December 6th at 8am.
When Catharine and Will Newman first opened their 12 south location 3 years ago, they had no idea serving breakfast would ever be an option. “You know, we never really thought about it but we’ve been making breakfast since we opened. Our staff likes to make a quick breakfast before lunch prep,” said Catharine.
The Country Music Marathon course goes through the heart of 12 South and for the past 2 years, Edley’s has been open early to host fans and supporters with breakfast burritos filled with generous portions of pork and brisket. Bret Tuck, GM at Edley’s, said he would have people all day long asking if we could put these on the regular menu.
Catharine and Will decided to take the idea of having breakfast seriously this Fall when they asked close friends and family to join them at their 12 South location for a test run. “The response was really positive,” said Will, “and more importantly, our staff had a lot of fun. For them, it was a nice change from the usual lunch menu.”
Edley’s will feature a traditional Southern breakfast along with sides. An early favorite is the “Edley’s Breakfast Burrito,” filled with your choice of meat, eggs, cheese, hashbrowns, pico, fried jalapenos, cilantro, sour cream, and red bbq sauce. A different twist on french toast is their “All Things Southern French Toast,” which is homemade cornbread french toast topped with maple syrup and powdered sugar. A breakfast version of the famous Tuck Special will also be served. “Tuck’s Biscuit,” will feature a homemade buttermilk biscuit with brisket, an over easy egg, Edley’s pimento cheese, and topped with red and white sauce. Sides will include oatmeal, fruit, bacon, sausage, biscuits, grits casserole, hashbrowns, and sausage gravy.
In the future, there is a possibility of expanding breakfast to both locations and offering it on multiple days each week.
When: Every Saturday starting this Saturday, December 6, 2014, 8am
Where: Edley’s Bar-B-Que
2706 12th Avenue South
Nashville, Tenn. 37204
ABOUT EDLEY’S BAR-B-QUE
Edley’s Bar-B-Que is a southern BBQ restaurant founded on the dreams of carrying out a family legacy. Owner Will Newman’s grandfather, Edley Newman, was “a tribute to all things southern” because of the way he dedicated his life to family and the Viola, TN community. Family and community driven, Edley’s Bar-B-Que strives to live out the life of the late Edley Newman through southern BBQ and hospitality. Edley’s Bar-B-Que has two locations: In the 12 South Neighborhood and East Nashville. Established in 2011 by barbecue lovers Will and Catharine Newman to serve the Nashville community, Edley’s serves meats smoked low and slow daily by executive chef and pitmaster Bret Tuck using local White Oak wood. In a tribute to the region’s meat and three traditions, Edley’s also offers eight to ten Southern style sides made from scratch every day with recipes inherited from friends and family. House specialties include Edley’s legendary brisket, the Tuck Special Sandwich (brisket, housemade spicy pimento cheese, over-easy egg, red and white sauce, pickles), BBQ Nachos and more. Edley’s has been featured in publications such as Southern Living, Nashville Lifestyles, The Tennessean, The Huffington Post, Virgin Australia and many more. In 2013 and 2014, Edley’s was named Nashville Lifestyles and Nashville Scene Readers’ Poll Awards- Best BBQ. Edley’s also offers barbeque catering to Nashville and surrounding areas. Edley’s Bar-B-Que is located in the 12South neighborhood at 2706 12th Avenue South, Nashville, Tenn. 37204 and in East Nashville at 908 Main Street, Nashville, TN 37206. For more information, visit www.edleysbbq.com or call Edley’s 12South at (615) 953-2951 and Edley’s East at (615) 873-4085. Connect with Edley’s on social media: Twitter and Instagram @Edleysbbq and Facebook facebook.com/edleys
For Press Information, please contact: Ryan Carter/Parachute Media Ryan@parachutemedia.co
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