I live 40 minutes from Melbourne, Florida, and I spend nearly as much time in their town as I do my own. Melbourne has many things to see and do and I love dining at their restaurants. On a recent trip, I talked to a businessman who was disappointed that Melbourne’s Backwater Restaurant was closed on Mondays because on every one of his business trips, he does not miss stopping here. I made a special trip up there the next day so I could try this recommended foodie spot that serves yummy breakfast and lunch and features a stellar menu.
Why We Went: My daughter Peyton and I both love breakfast foods and she was just as impressed with Melbourne’s Backwater Restaurant’s menu as I was. We could not wait to sink our teeth into some of their delicious sounding food.
Bonus: I asked to try the black cherry grits, which were tasty but more tart than creamy, and I liked how well the flavors complimented each other. Although there is an upcharge for the grits, I recommend it.
Noteworthy: The guy next to me almost lost his lunch because when I saw how delicious his Grilled Mac & Cheese on foccacia bread (served with tomato soup or side salad) looked, I nearly took it. I will definitely order that next time. The macaroni looked super rich and creamy and he concurred that it tasted fabulous. Backwater Restaurant outdid themselves on this concoction.
Something Special: Melbourne’s Backwater Restaurant has griddle tables for preparing your own waffles. My oldest daughter would love this concept. Simply purchase a bottle of pancake mix and the waitress provides you with sides to accompany them (pecans, chocolate chips, blueberries, Nutella). Buttermilk, gluten-free, and whole-wheat mixes are available.
Another Something Special: Backwater offers fresh squeezed orange juice. A Florida favorite!
Best Part of the Meal: The menu choices at Backwater are terrific for foodies. It contains all sorts of interesting combinations such as Fried Green Tomato benedicts, the Bayou Benny (pulled pork with crawfish, peppers, and piquant hollandaise sauce), and a most intriguing offering, the Boss Hog (provolone stuffed rope sausage over balsamic onions, cheese grits, topped with a sunny side up egg). These clever combinations amused me and I hope to try them all eventually.
What Needs Improvement: I think the restaurant should cut the pork portion on the benedict in half. The overall flavors were really delicious but they got a little lost in translation because of the huge amount of pork. Also, one of my eggs was poached perfectly and the other was incredibly overdone. I showed the waitress at the time.
Total Check Before Tip: $29.20
Melbourne’s Backwater Restaurant
1904 Municipal Lane
My Rating Scale 1 (lowest) to 10 (highest)= 8
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