A mimosa might seem like the obvious brunch pairing for classic fried chicken, but chef Jeff Balfour suggests resisting that instinct and opting for Southerleigh Haute South’s Breakfast Old Fashioned. Made with bourbon, amaretto, orange and chocolate bitters, he insists that its subtle coffee undertones are the perfect complement to the Rim restaurant’s fried chicken and doughnuts, a twist on Southerleigh Fine Foods’ famous chicken and waffles. Freshly made doughnuts are topped with a chopped bacon glaze as a base for the pressure-fried bird. “We’re keeping those flavors simple and balancing the sweet and salty,” he says. When you’re not up for the full fried chicken combo, consider the chef’s doughnut of the week, which has ranged from Peanut Butter Cap’n Crunch–topped Nutella doughnuts to graham cracker–crusted stuffed strawberry cheesecake treats. Creative doughnut combos aside, Balfour says the bulk of both the all-day and brunch menus at Haute South are “unapologetically things I love” and based on what he grew up eating in Galveston. His Gulf Coast upbringing inspired Southerleigh Fine Foods at Pearl as well, but that menu also reflects Balfour’s experiences living in other areas of Texas. Haute South at the Rim, however, he says is quintessentially a coastal restaurant.