Cornbread

Cornbread will be featured prominently at Southern Twist, including in the restaurant's cheesecake.

Sunday brunch is supposed to be relaxing. But the same can’t be said of driving on the interstate, which is why Kyna Mathis and Brian Washington are making the meal a focus of their new North Charleston restaurant.

“Brunch in North Charleston is underserved,” says Mathis, now juggling management duties at Southern Twist with her unrelated full-time job. “I don’t feel like going all the way to Mt. Pleasant for Page’s. I love it, but it’s a long way from Goose Creek. It’s a long way from Ladson.”

As the restaurant’s name suggests, Washington specializes in regional dishes. Among the brunch items planned are garlic crab balls, flounder over pimento cheese grits, and fried chicken livers with rice and greens, in addition to the expected pancakes, French toast and omelets.

Washington has also created a cornbread cheesecake for Southern Twist.

“Everyone puts cornbread with Southern-style food, so I made it a cheesecake,” he says.

According to Washington, the cake has an extra thick crust, so the cornbread is clearly visible.

Prior to opening Southern Twist, Washington worked as a personal chef. He’s owned other businesses, including a car wash, but cooking “is his passion,” Mathis says. “He wants to take it to the next level.”

Southern Twist, 5245 Dorchester Road, will debut on Sunday. The restaurant plans to open Monday-Saturday, 11 a.m.-10 p.m. and Sundays, 7 a.m.-3 p.m. For more information, call 843-532-9859.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.