Modern Southern Fusion a Hit at Rex 1516
Trey Popp enjoys the Southern cooking of chef Regis Jansen at Rex 1516, especially during the brunch hours.
Rex is best at brunch. The Monte Cristo sandwich is a small miracle: Swiss and pepperjack melting into smoked ham and fig preserves between lofty slices of brioche, the whole caboodle having been battered and deep-fried. And when I popped in one weekday for a profound bowl of lunchtime pulled-duck jambalaya, I found myself ordering an even more surprising soul-soother. Remember the $3 pint? It’s back! And as PBC’s Newbold IPA, no less.
Two Stars – Good