Catfish and grits may sound odd to you, but it's a popular breakfast dish in the Southeast, particularly in Georgia and the Carolinas. And while Roscoe's House of Chicken and Waffles in L.A. made that kooky combination famous, it was actually invented by jazz musicians in New York during the Harlem Renaissance. Whether you're partial to unusual breakfasts or ordinary ones, the Breakfast Klub has got you covered. Ham, eggs, sausages, breakfast chops, hash browns, grits, toast, biscuits and, of course, cream gravy are all available. Both the patty and link sausages come from Burt's Meat Market (5910 Lyons), one of the city's most serious sausage makers. Omelettes are cooked thin then rolled up in a tight cylinder. "You can tell a lot about a person by how they eat their breakfast," says owner Marcus Davis. "Some people put jelly in their grits. Some mix their grits and eggs up together. We got one guy spreads his grits in a layer on top of his toast. It's a meal that encourages improvisation," he shrugs.