I’m back, brunchers.

For those who may be new here, allow me to introduce to you “Brunch egg-splained”: A column where I go through the hard work of researching and visiting brunch locations, so you don’t have to. I tell you what’s good, I tell you what’s not so good, and I let you know what kind of places are just right for you. Consider me a brunch Goldilocks, or your brunch egg-spert.

This week I trekked to Midtown Village (at the corner of 13th and Locust to be exact) to a place called “Bud & Marilyn’s.”

For a little background, the restaurant is inspired by chef Marcie Blaine Turney’s grandparents’ (Bud and Marilyn’s obviously) restaurant in Ripon, Wisconsin called The Spot. Turney wanted to create something similar to her grandparents’ restaurant in the heart of Philadelphia that had that same hospitality. The end product is Bud & Marilyn’s, a place described as “American inspired and focused on simple, well prepared comfort food,” according to their website.

When you first walk into the restaurant there is an interesting retro vibe. The décor is old fashion but has a funky look to it. You feel at home and you don’t get bored looking around to see what else is hiding on the walls (duck paintings, mirrors, portraits and of course caricatures of Bud and Marilyn).

Let’s get down to the egg-citing stuff.

The menu provides a lot of options. There’s sharable items like a warm pecan cinnamon roll or chicken and duck liver mousse, and sweet menu items like crunch almond French toast. There’s biscuits and gravy too, and of course, lots of eggs options like grilled steak rancheros. Their staple menu items are probably the fried chicken options (there’s two and they have their own section). You can even order a fried chicken bucket with fries, coleslaw and pickles. There is also a chicken biscuit sandwich with cheddar and pickles.

Two of my friends got the chicken biscuit sandwich and they loved it. It encompassed that whole comfort food thing that Bud & Marilyn’s is trying to go for.

Another friend of mine got the crunchy almond French toast and said there was a lot of flavor to it, but it didn’t overwhelm him. He said everything worked very well together to complete the dish.

I ordered the biscuits and gravy, something I don’t usually gravitate towards when I go out for brunch, I’m more of a benedict person.

I was, unfortunately, not pleased with the dish. I loved the fact that it had three breakfast meats and cheese, but the greens and cheese just seemed to be thrown on there. There was also very little gravy, which meant the biscuit, though yummy, was dry.