Thursday, April 12, 2012

Mmmmmm ... Potatoes Cooked in Duck Fat

Posted By on Thu, Apr 12, 2012 at 9:00 AM

Many places have been adding Sunday brunches lately. This is something that's sort of commonplace in larger cities, but is just beginning to truly gain steam around here, and that's a good thing because starting Sunday with a mimosa and an omelet is just this side of heavenly.

The most recent place to start offering brunch service is Maynards Market and Kitchen, and being that chef Addam Buzzalini is in charge, you know it's going to be worth taking a look at. I submit a description of the brunch, which kicked off Easter Sunday, for your approval:

The menu features new classics like Red Velvet Pancakes (with smoked maple and tart cherry syrups, Chambord whipped cream, house-made bacon and sausage - $11); alongside breakfast standards like omelets and egg dishes; plus unexpected additions like the Smoked Pork Shank Confit (with creamy white cheddar grits, two sunny eggs, grilled country bread and fresh fruit - $17); and the Foraged Mushroom Galette (Blue d’Affinois, golden puff pastry, dressed greens - $14). House-made Grilled Country Bread, Duck Fat Breakfast Potatoes and/or fresh fruit accompany many of the entrees, and a la carte items are available for $4 each.

The delectable menu is enhanced with a drink menu that features “sparkling” beverages as the main attraction. Guests can choose their favorite bubbles to blend with fresh add-ins including orange juice, peach nectar, honeydew-mint or blackberry puree for a twist on the traditional mimosa or bellini. Truffled popcorn, prosciutto-wrapped melon, oysters and more are on the menu for $3 each as light accompaniments to the beverage menu. A new Maynards Signature Bloody Mary and coffee drinks will also be available.

There's more on Maynards here.

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