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General manager John-Mark Larter cites a lack of a lunchtime population in the area as the primary reason for the change. "We love Old South Pearl," he says, "but it's not a giant center of commerce with office buildings." Session Kitchen was serving about 35 customers for weekday lunches, he says, and while the restaurant took good care of those customers, it just didn't make financial sense to continue.
If you're a fan of chef Scott Parker's brunch menu, you'll still be able to partake on Fridays and weekends. Larter recommends the hashes, which Parker builds almost like omelets, folding griddled hash browns around fillings like pork green chile and Fritos or chicken and ham with gruyere and seared greens -- and then tops with two fried eggs. He calls the dish a "mess of deliciousness" -- and assures us that it's worth waiting for the weekend to try.