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No, not “morning”—“mourning.” That’s right, it’s time to bid a respectful, proper goodbye to the “Dim Sum and Then Some Sunday Brunch” at Chef Janos Wilder’s Carriage House.
Wilder’s wild success with this restaurant has driven him to make the difficult decision to end the brunch, which has admittedly been very popular since the Carriage House opened in February.
The brunch passed last Sunday, Nov. 6.—the last glorious day the Carriage House served its Hong Kong tea-house-inspired brunch, featuring Wilder’s take on delicacies from South Asia, the Pacific Rim, the Americas, Africa, Europe and the Middle East—as well as French toast and other more “normal” brunch items.
That’s right, let it out—have a good cry for the end of an era. However, we can all take great comfort in the fact that the brunch will live on.
Chef Wilder promises that superstar dishes from the former brunch—like ma po tofu, Szechuan eggplant and even Dr. Pepper pork biscuits—will reappear at Chinese New Year’s, on reception menus and at holiday brunches in the future.
RIP, Dim Sum and Then Some (2016–2016). We can’t forget you, and we won’t have to. Ask about the fate of your favorites from the late, great brunch next time you visit the Carriage House, 125 S. Arizona Ave., or at carriagehousetucson.com.
© 2024 Tucson Weekly
