We made a festive pre-concert brunch with smoked-salmon-and-egg tacos; brioche French toast with caramelized bananas and Chambord cream; and a giant wedge salad that was actually a quarter head of lettuce generously doused with blue cheese dressing and bacon. The cheesy garlic grits were the best thing on the table, and the crab-and-corn chowder was like spooning up bits of heaven. We only wish we could get a handle on the decor; it’s sensory overload, which is not helped by noise levels that are often at maximum strength.