The brunch menu offers items like the Mother Child Reunion, with chicken fried chicken, poached eggs, strongbow bacon gravy and honey butter grits; Chilaquiles with IPA braised pork, peach rosemary jalapeno salsa, sunny side up eggs, avocado, queso fresco, and fried malanga; and a variety of pizza, frozen cocktails, cocktails on tap, wine and beer. Chef Amoriello says of his menu:
“I wanted to create dinner and brunch menus that are a little unexpected for this neighborhood, but still approachable. It’s important to us that we are food-forward. When people walk in expecting bar food and end up seeing beef tartare, hamachi crudo, chicken liver pate, gnocchi, pork chops with bacon grits and preserved figs, red snapper with English peas, grilled onions, mint pistu, pea tendril salad and more, they are pleasantly surprised and love it. I am having a lot of fun with our menus and will continue to change them up on a frequent basis.”
