A typical brunch might consist of groggy, anything-but-morning people ordering the bottomless mimosas before even considering food. It’s the perfect way to corral a group of friends or family on the weekend, after a week of work or a night of parties.

At Waves Bar & Kitchen, brunch is anything but boring. The drinks are flowing, the menu will wake you up with flavor, and the people are lively.

We sat down with co-owners Shawyne Carroll and Nard Tabler to talk about Waves Bar & Kitchen, from the beginning of it all to brunch and a seafood pizza that you can’t pass up.

Behind the Boys

Carroll and Tabler joined Waves Bar & Kitchen on August 18th, 2023. At the time, the joint had been open for only about six months and was owned by Tanitia Brown.

Brown is still an active partner at Waves, but Carroll and Tabler have been at the forefront of the operation these last two years. Neither of them had ever worked in the restaurant industry at this caliber.

“This is my first time (owning a restaurant,” says Tabler. “I’ve done a lot in the bar and club scene. I was once a promoter and everything like that, so I knew the scene, but it’s different when you’ve gotta run it.”

Tabler’s definitely the on-site vibe curator, bringing the beachy feel to the King Lincoln district.

The two pride themselves on having a space filled with “good people and no drama,” but that’s coupled with soul food and deliciously strong drinks.

A Look At The Menu

Come in at brunch, and you’ll be met with the vibes of a party. The crisp (and sometimes strong) drinks will have you feeling like you’re cruising down a coast. By the time you’re a few in, you’ll be needing something off the hearty brunch menu to soak it up.

“Our biggest days are brunch,” says Carroll. “We’ve got the catfish and grits, funnel cake-style waffles, and chicken and waffles.”

Now, of course, it’s not brunch without a helping of chicken and waffles. At Waves, their take on the popular dish features a traditional, large, fluffy waffle topped with fried wings and a generous dusting of powdered sugar.

Drizzle the special bourbon-infused syrup on top, and you’ve got yourself the perfect sweet and salty combo to start off your day.

Our favorite might be the catfish and grits, a must-try for any seafood lover. Carroll personally prepared the dish for us to try, insisting we’ve never had anything like it. He was right.

The delicious catfish and shrimp over grits.

The thick, nine-ounce filet of catfish has a crispy shell with a flaky, soft interior, making for the perfect juxtaposition to the grits. And with the large portion size, you can dare to take on this explosion of flavor yourself or share it with a loved one.

But you don’t have to take it from us. Tabler recently posted on the Waves Instagram to say that, after much demand, the shrimp & catfish over grits have been added to the lunch menu.

That’s right, you no longer have to wait until weekend brunch to have the most popular meal at Waves! So, stop in Wednesday through Friday from 11 a.m. to 3 p.m. to try this delicacy, or, of course, join the crowds for brunch.

“The seafood pizza, too,” Tabler chimes in. “That’s (Carroll’s) creation.”

Though the concept of seafood pizza may sound foreign, it’s one of those signature dishes that epitomize Waves: fresh, inventive, and reminiscent of the beach.

This pescatarian pizza combines chunks of salmon and shrimp with bell peppers, onions, and banana peppers, atop a fluffy dough and creamy white sauce. It’s finished with a savory mozzarella.

“It’s one of those dishes that people come here just to try,” says Carroll.

“I’m not gonna lie, I don’t eat seafood, but I order the seafood pizza,” Tabler laughs.

Clearly, it’s a crowdpleaser, but for those who don’t fancy fish, the chicken wings are phenomenal. Whether you order them with waffles or by themselves, these wings are everything you’d want: large, juicy, and perfectly crispy.

“We have this sauce called ‘General Soul’, and we toss our chicken in that, put green onions and black sesame seeds on top,” says Tabler. “That’s probably our number one chicken dish.”