Also commonly referred to as "Sunday Fun-day". No Sunday is complete without a bloody mary or mimosa, a heaping pile of food, and great atmosphere. For me, Sunday brunch is more sacred than anything your local preacher could be offering up. It's the closest thing to a ritual I adhere to (not counting Friday night Shabbat dinner at my folks place). First reason I love brunch so much is that it is socially acceptable to be shit faced by one in the afternoon. I have been a fan of day drinking since college and think it is the truly responsible way to drink; you get your party fix, you are much more alert having just woken up, and you will most likely wake up the next day completely sober.
So the usual brunch spot for my crew is the Triangle Char & Bar in Mount Pleasant. It is known for horrible food, which is true....except for Sundays. I admit that my fiance and I have come up with a fool proof regular brunch order which guarantees us great food, so if you go there for brunch and have a crappy dry omelet...you've been warned.
Triangle is always packed on Sundays, for good reason. $1 mimosas, great spicy bloody mary's, and a fun outside bar area. What I am more interested in talking about however, is their fried chicken livers. These things are spectacular! and the only thing my fiance Matt and I will EVER order from this place. Every Sunday brunch we go there and split the $7 order of chicken livers and a carafe of mimosas and walk away buzzed and so stuffed with food that we waddle lackadaisically back to our vehicle. 
To most people, fried chicken livers sounds disgusting. I understand that. I love third category meats (organ meats to the non culinary crowd), and chicken liver to me is a special treat. They are also fairly common in the south, where people love the weird stuff (feet, snout, tail etc.) which is fantastic for people like me! you wont find chicken livers on a Manhattan brunch menu that is for sure.
This dish is brunch perfection. The fried chicken livers are accompanied by cheese grits and tasso gravy- a kind of creamy sinfully good pork based sauce that literally makes your tastebuds do high-fives-and all finished off with a fried egg for good measure. It ends up being a creamy, crunchy, salty, sweet slop-bucket of glory. I cannot sing this dishes praises enough. I seriously just want to make out with it, or get it intravenously. And, it is such a filling dish that I could never safely finish one on my own, so it makes the perfect brunch plate for Matt and I....two pigs in shit we are when Sunday rolls around.
As I said....Sunday is for brunch....and of course, friend chicken livers.
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