Afternoon, the counter-service brunch spot that opened last year on NW 10th Ave, is an invigorating antidote for anyone seeking reprieve on a tired Saturday morning. Natural light glints off a floor-to-ceiling mirror and golden oak communal tables. Luscious greenery is suspended from the shelves and draped around the windowsills. Jazz music fills the air as co-owner Grace Glennon flips through a neat stack of vinyls behind the counter.
Glennon, a Duckpond native, returned to Gainesville after living in Portland for the last five years with her husband Kyle Spor, who worked in the furniture manufacturing industry and built restaurants. The couple decided to open their own restaurant after becoming inspired by the city’s locavore, farm-to-table movement that is so popular it was the basis for a Portlandia sketch.
“I have mad respect for farmers in Florida because I have a hard time just growing tomatoes at my house,” Glennon said. “We like to highlight people’s love and dedication to organic food.”
Afternoon boasts organic goods sourced from farmers in Gainesville and Alachua. This time of year, the restaurant receives kale, radishes, aji dulce peppers, turnips, carrots and flowers from Swallowtail and Siembra Farms.
The restaurant’s short but eclectic menu includes dishes that can’t be found anywhere else in Gainesville like shakshuka, a Tunisian dish of hearty, tomato-baked eggs spiced with za’atar and served steaming hot in a cast iron skillet. Among the most popular dishes is the poached eggs, topped with sage-and-brown-butter hollandaise and served over roasted squash and walnuts with a side of cornbread.
“Our hopes for the future are to continue to provide a welcoming, adventurous environment for our community and expand into dinner service a few days a week,” Glennon said.
“We were afraid to take it off because people really like it,” Glennon said. “It was supposed to just be a fall and winter thing.”
Afternoon isn’t only about eggs and toast. Another popular item is the “Dutch Baby,” a popover pancake served with juicy Florida oranges, thyme and maple syrup.
The menu offers a host of drink options, featuring everything from standard diner-drip coffee to a iced matcha latte.
The couple has also worked to expand the restaurant’s services to include a dinner event every second Friday of the month called “Afterdark.” Changing monthly, the dinner menu is a departure from the morning fare but still maintains the restaurant’s signature novelty and vibrance. Afternoon’s chef Austin Abbott brings his Puerto Rican influences to the table at night with a variety of Caribbean-inspired dishes, such as grilled octopus, snowy grouper crudo and cedar key clams.
The pop-up dinner starts at 7 p.m. and wraps up whenever the restaurant sells out.
“Our hopes for the future are to continue to provide a welcoming, adventurous environment for our community and expand into dinner service a few days a week,” Glennon said. •
231 NW 10th Ave. Gainesville, FL 32601
• • •
Corn N’ Potatoes*
*vegan & gluten-free without croutons or eggs
- 1 Yukon gold potato
- 1 cup of green beans
- 1 1/2 cup corn
- Handful of kale
- Handful of arugula
- 2 sprigs of oregano
- 2 sprigs of parsley
- 1 1/2 cup of cubed bread
- 1 garlic clove
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon salt
- Black pepper
- Preheat oven to 500 degrees.
- Cube potatoes and toss them with olive oil & salt. Roast potatoes at 425 degrees for 40- 45 min.
- Toss cubed bread with olive oil and fresh grated garlic and toast until crispy.
- In a large bowl, whisk together tahini, olive oil, vinegar, salt and pepper to make dressing.
- In a hot pan, sear green beans until lightly charred; add corn and cook for one minute more.
- Combine the corn and green beans, potatoes, croutons, herbs and greens and toss with dressing. Fried egg optional.•