JAKE DE PAUL: THE MUELLERS HAVE A NEW FALL BREAKFAST MENU >>>

The cold autumn air brings in the eating season. It�s that time of year when massive quantities of food are consumed with abandon.

However, thatââ?¬â?¢s not how Chef William Mueller and his wife, Shannon, view the fall season. Instead of mass quantities, they incorporate the autumn bounties into works of art as depicted in their new breakfast menu at their Babblinââ?¬â?¢ Babs Bistro in Tacomaââ?¬â?¢s Proctor District. 

ââ?¬Å?I will serve food that makes you smile, flavors that can surprise you and make you feel good,ââ?¬Â? explains Chef Mueller. ââ?¬Å?Nothing like a good jaw dropping, show stopping early morning delight to get your day off to a great start especially with blood orange mimosas (with or without chocolate). Who wants just eggs and bacon? Not here.ââ?¬Â?

Stacks of pancakes, giant waffles the size of your head, omelets you can ride don�t exist on Babblin� Babs Bistro's new breakfast menu. Here are a few highlights served at the Mueller�s breakfast tables:

Under the Sea Se�±or
This vessel starts with a corn "masa" boat sailing in a sea of drunken black beans filled with the jewels of the sea: lobster, sole, and shrimp in a creamy avocado sauce with hearts of artichokes and a ray of petite asparagus tips.
 
Coral's Chicken Raspberry Chipotle Crepes
Sweet, natural, spicy, and decadent dance on the plate. Their natural roast chicken marinated in a raspberry, sage, garlic, and chipotle pepper sauce all wrapped into a French style crepe. Then a Brie sauce with chardonnay and garlic is melted and gently laced over the top, with sweet southern potato hash, and fruit.

Gingerly Pear Oatmeal Brul�©e
Hearty steel cut oatmeal layered with Bartlett pears, candied, ginger, spices, and topped with sweet vanilla pan custard and a sweet layer of brown sugar and torched to crisp.

Caramel Apple Stuffed French Toast
Granny Smith Apples caramelized with handspun sugar, cinnamon, and spices are stuffed into La Brea French bread, dipped into eggnog custard, and grilled. Before served it�s drizzled with more caramel, maple butter, brandy whipped cream, and chopped peanuts.

I See Russia
An infusion of Tellicherry peppercorns and Russian Vodka is whipped into savory custard with dill weed, parsley, and more pepper. Then slices of smoked wild king salmon out of Bristol Bay are laced over the French toast and drizzled with sour cream, chives, and tomato concasse.

This is only a fifth of Babs� breakfast menu, but a good representation.

Babblin Babs Bistro is open for breakfast 8-11:30 a.m. Tuesday-Friday and 8 a.m. to 2 p.m. Saturday and Sunday. Breakfast will be served from 8-10 a.m. Thanksgiving morning followed by a non-turkey dinner from 11 a.m. to 4 p.m.

[Babblin� Babs Bistro, 8 a.m. to 2 p.m. Tuesday-Sunday, 2724 N. Proctor St., Tacoma, 253.761.9099]