Cullum’s Attaboy — Restaurant in San Antonio

My wife and I wanted to brunch on Sunday. We always like to try new places. I found this True Gem in the St Mary's strip area. From the outside, it looks clean and unassuming. Walk inside and you have this cozy eatery with a non clandestine kitchen, nice Jazz music playing. We were met coming in the door by Landon, who set us up at the bar with some menus. We gave him our drink order, my wife had the mimosa, Champagne poured into a frosty champagne glass and spritzed with an orange juice and orange bitters She loved it as it wasn't too sweet. I had a screwdriver that was made with freshly squeezed and very cold OJ and vodka that was pulled from a freezer just like the glass it was poured in, no ice! It was nice that it stayed cold and never tasted watered down. The menu is small, but judging by what we had, they have perfected everything on it! We started with the Fennel and tomato appetizer. The fennel is boiled aldentè in a lemon champagne water, then broiled to get a delicious char and hit with some fresh fennel and seasoning. This was the first time we had eaten fennel root cooked, and it was really tasty. My wife ordered the Eggs Benedict, which came out looking awesome, but after that first bite, her eyes lit up and said you have to taste this before you take your first bite.. wow it was so full of flavor and the meat was almost crispy making this bite have layers of not only flavor but textures. I ordered the Brunch Burger just as it comes (you can add hollandaise or englase), 5oz of wagu beef, house smoked bacon, cheese, over easy egg, and a wonderful soft pretzel bun. Two words, HOLY COW! This burger, like the Benedict, was so full of complex flavors. My wife had a bite and was still talking about how good it was on the drive home! Both dishes came with breakfast potatoes that were seasoned and fried crispy crunchy outside creamy inside truly a perfect breakfast potato. During the meal we each had another cocktail and I tried what was called a shot and a bump, this is a freezer cold shot of vodka and 1 gram of black caviar. This one speaks for itself! While we were eating we saw Landon shaving Black Truffle over a large slice of house made cheesecake, I commented and we struck uo a conversation with Alicia the chef she says they have that on the menu periodically. She was very friendly and you could tell she was very serious about her food and loved her work! My wife and I were going to skip dessert, but Alicia insisted we try her Floating Island dessert . Landon got busy and put all the parts together. This Merangue was more like marshmallow, light and fluffy in a tres leches like creme sauce with a large spoon of blueberry compote in the bottom, they put the Merangue toped with shaved almonds gently on the dish so it floats in the sauce. The pictures will say it all! This was truly a fantastic brunch place! Whether you are a foodie or not, you are going to love this place once you try it! We will be...

Today’s visit to Cullum’s Attaboy was nothing short of spectacular, a beautiful blend of elevated comfort, inventive flavors, and a genuinely warm counter‑service charm. As a Michelin Bib Gourmand recognized gem in Tobin Hill, this cozy bungalow continues to deliver on its promise of “affordable French luxury” The Dishes We Devoured- • BTR Poached Scallop & Hollandaise Softly poached scallop bathed in champagne and clarified butter, brightened with lemon and orange peel—a delicate, elegant contrast to the more common pan-seared scallop. A refined opener that set the tone beautifully. • Spudnuts 1915 A nostalgic treasure, imagine a doughnut made from potato and flour, yielding a pillowy interior cloaked in a crisp exterior and dusted with powdered sugar. This quirky, light‑hearted treat was both surprising and delightful • Brisket Eggs Benedict Poached eggs and rich hollandaise landed atop homemade English muffins with house-cured brisket (akin to pastrami), plus a shimmer of caviar. Luxurious and balanced, it elevates a brunch classic into something extraordinary • Pancakes Decadently fluffy pancakes served with butter and maple syrup, simple yet luxurious. Scrumptious, especially when paired with a side like eggs or bacon. • Savory French Toast Creamy, soft eggs topped with shaved truffles perched atop toasty bread, this dish redefined indulgence and proved that French toast could feel opulent without losing comfort appeal.

Ambience & Atmosphere-

The vibe is intimate and chic, yet entirely unpretentious. Your server’s warmth and the short-order counter format made it feel like brunch with friends. The décor is a quiet ode to San Antonio’s musical and cultural roots—quiet, soulful, and deeply welcoming.

Why It Works

Cullum’s Attaboy shines because it marries playfulness with precision. Think Champagne-poached scallops, caviar‑topped benedicts, and potato‑based doughnuts—each dish is inventive yet accessible. Local love is clear: reviewers praise the unparalleled hollandaise, decadent brunch offerings, and attentive service. Redditors even hail the pancakes as “legit the best I’ve ever had”

From every poached scallop to each divine mouthful of truffled toast, Cullum’s Attaboy made brunch feel like a celebration. It strikes that rare balance: inventive, luxurious, but always welcoming. Whether you’re a San Antonio devotee or a visitor exploring the St. Mary’s Strip, this place deserves a seat at the top of your brunch list, which it...

Lots to unpack here...I am a foodie, however I may not appear to be and as patrons our level of knowledge of culinary terminology is all over the board, and there is a need to work through that as a hinderance at this price point as the menu is presented. Being educated was of no use with the menu, the young lady at the register was impatient and seemed to vasilate between micro-agression, impatience, and passive aggressiveness as I attempted to order. I have my suspensions of where it was stemming from, as I am not a millennial (Gen X) and I am non-white. My battery on my phone was so low that using the QR code for the menu wasn't an option as the screen was dim. Technology is great, but when working with the public, technological issues has to be accounted for or at least addressed to maintain the continuity of the experience. I asked for other menu versions at the counter and the hostess turned her point of sale monitor toward me with a growing number of people behind me and left for a good 8 mins, providing no explanation or navigation of the webpage or offering any explanation of the dishes (total miss on recommendations and upsale), it was uncomfortable and unnecessarily stressful for a Saturday Brunch. When she returned, the line had grown, and she was curt in answering any questions and at that moment I was informed there were additional links (no visual queues) at the top of the page that offered an expanded view of available dishes. Feeling pressure to make a decision I ordered the escargot and the eggs Benedict, you pay then, even if eating in. The order takes some time and I was considering leaving and seeking a refund just for the aggrevation factor, the kitchen was busy my order was advised to be coming up, so I stayed. I received the eggs Benedict, nice spin on the dish. I finish and see the same hostess and ask about the escargot. To which she replies, "I forgot to put it in, that is why you are expected to check your receipt when you pay." Totally assigning her error as my fault. Great food, I will watch how this situation gets handled with this review before I make a recommendation. I love great food, and I really love great people, we missed the mark today and it was disappointing not to be able to use my effort to spend ample time giving this restaurant a...