BIG BAD BREAKFAST BRINGS SOUTHERN HOSPITALITY TO LOUISVILLE
Writer / Gavin LaPaille
The city of Louisville is known for its Southern hospitality. That’s what made it a perfect match to Big Bad Breakfast as it continues to expand across the region. The restaurant combines the vision of its founder, James Beard Award-winning chef John Currence, with the area’s appetite for great food with exceptional service. At its core, Big Bad Breakfast’s goal is to give the most important meal of the day the respect it deserves.
Currence opened the first Big Bad Breakfast in Oxford, Mississippi, on June 7, 2008. Already a published author of several cookbooks, Currence sought to bring the same quality of food and service to breakfast as diners expected at other times. Drawing inspiration from the New Orleans lunch counters he loved as a child, Currence created dishes that challenged and excited guests while leaving them wanting more.
In 2013, Big Bad Breakfast opened its second location on the outskirts of Birmingham, Alabama. That location became Currence’s “laboratory,” where he and longtime friend Nick Pihakis partnered to refine the menu and culture, driven by their ambition to elevate Big Bad Breakfast above typical breakfast spots.
The name of the restaurant is derived from the title of a book of short stories written by Currence’s close friend, the late Larry Brown, “Big Bad Love.” The irony is Brown’s writing schedule often left him keeping odd hours into the early morning, forcing him to miss breakfast, his favorite meal.
Big Bad Breakfast now has 29 locations in nine states, including three in Louisville. It first entered the local market in February 2022, in the former Lynn’s Paradise Cafe location on Barret Avenue. Norton Commons opened in November of that same year, while Middletown is the newest location, joining the fold in November 2024.
Middletown General Manager Sha’Aira Fuqua has been with Big Bad Breakfast for nearly four years. She started as a server at the Barret Avenue location and worked as a bartender when the Norton Commons store opened. She said the experience remains consistent across all three locations.
“It’s been nice to watch it develop,” Fuqua said. “I’ve worked at all the stores, so it’s fun to see the people who come to the different locations. We have a lot of regulars who live in the area and are here every single day. It amazes me how many times in one week a person visits to eat breakfast.”
Each Big Bad Breakfast focuses on staples such as custom-created meats, fresh biscuits and preserves, locally roasted coffee and delicious cocktails. Some of the most popular selections include the Big Bad Breakfast Plate, which offers two eggs, choice of meat, bread and a side, such as fries, grits, gravy and toast, among others. Also popular is the Creole Omelet, a three-egg omelet with shrimp, andouille sausage, onions, tomatoes, cheddar, topped with tomato gravy and scallions.
“What sets us apart from other breakfast restaurants is our Southern hospitality, Creole-style food,” Fuqua said. “Our menu is extensive and we offer lunch menu items as well. We take pride in our culture and want everyone to feel like rock stars when they walk through the doors. We emphasize to our servers to treat everyone well.”
Fuqua’s personal favorite is the Huevos Rancheros. This entree features locally stone-ground grits, saucy black beans, pico de gallo, avocado, poached eggs, crispy tortilla strips and cilantro oil.
“It’s not your normal Rancheros,” Fuqua said. “It has beans, pico and chicken sausage. It’s really good.”
Big Bad Breakfast also features a rotating selection of cocktails, including favorites specific for each location and region. Among the options are Bloody Marys, fresh-squeezed mimosas and margaritas, with special choices for different times of the year and daily happy hour specials until 10 a.m.
“It’s a pretty extensive cocktail menu,” Fuqua said. “Most breakfast places only offer mimosas, but we have 15 mixed drinks. We fresh-squeeze our orange juice daily, and our Happy Hour from 7 to 10 a.m. is a big hit. We even serve beer, something you don’t see at most breakfast restaurants.”
Currence is present at the stores from time to time, attending grand openings and visiting for other special events. Fuqua said both staff and guests can feel Currence’s vision in action every single day.
“I’ve met (Currence) a couple times,” Fuqua said. “He comes to all of our store openings and tells people his story and how the restaurant opened. He’s a really cool man. I’ve had multiple jobs in the restaurant industry and one thing that made me want to move up at Big Bad Breakfast is the culture. It’s not like any other restaurant job I’ve ever had. It’s not just eggs and bacon, they are particular on selling the product and making sure everyone knows the menu. They give people chances that other places don’t give.”
Fuqua said people are experiencing Big Bad Breakfast for the first time every day, and regulars have become part of the culture in many ways.
“We get a lot of new people every day and the regulars are our friends,” Fuqua said.
“Our servers hang out with some of them outside work because they come in often and know parts of our lives. We take pride in making an experience for the people who come in here.”
While Louisville currently marks the most northern location for a Big Bad Breakfast, Fuqua said the concept is perfect for the area.
“Louisville is the best place for Big Bad to come to,” Fuqua said. “We fit in perfectly for where we are. We aren’t a normal mom-and-pop shop. You can feel the Southern hospitality here. Someone is going to talk to you, if not multiple people, when you walk in the door. It’s not just what can I get you to drink, we want everyone to get what they want and understand the menu.”
Big Bad Breakfast is open daily from 7 a.m. to 2:30 p.m. at all three local locations. With its catering program, they make it easy to bring scratch-made Southern flavor to your next corporate meeting, office lunch, athletic team meal, wedding brunch, celebration or special event. From their house-cured meats, scratch-made biscuits and homemade jams to fresh breakfast and lunch favorites, every order is prepared with quality ingredients and attention to detail. Customers can choose from buffet-style catering or individually boxed meals, with reliable, on-time delivery that fits their schedule. Big Bad Breakfast also offers gluten-free, vegetarian and other dietary-friendly options, making it easy to accommodate a variety of preferences.
Big Bad Breakfast has partnered with local entities throughout the community to help supply food, including the Louisville Bats, the YMCA and FEAT.
For more information, call the Middletown location at (502) 490-1190, Barret at (502) 289-1922, Norton Commons at (502) 305-8905 or visit its website at bigbadbreakfast.com.
