March 23 2016
The Long Weekend Begs for Brunch
Written by Gastown Admin
Easter weekend is a reason to get out and celebrate. Spring has arrived, you’ve got an extra day (or two) off and cocktails at breakfast are highly encouraged.
We’re not expecting patio weather on Sunday, but Chill Winston has a tempting brunch menu that will run from 11:30am to 2pm. Their signature Benny is served with a choice of pea meal bacon or smoked steelhead. Mmmm, bacon. If you’re a fan of the leafy greens, there’s the Kale & Egg, and if not, try the Bone Marrow. It’s slow roasted and served with onion relish and fresh Parisian bread. Oh, and did I mention they’re also serving Crème Brulee French Toast. It’s Grand Marnier infused.
RODNEY’S OYSTER HOUSE
Thinking seafood? Head to Rodney’s between 11:30am and 3pm for Dungeness Crab Cake Eggs Benedict, Smoked Salmon Croque Madame or the Lowtide Menu, which features $1.50 Oysters. Add a pint and settle in to their cozy digs.
TUC CRAFT KITCHEN
Chicken and Waffles…drops the mic and walks away. Kidding, kind of. TUC’s brunch menu also features Buttermilk Waffles and Okonomiyaki, a traditional Japanese pancake with shredded pork, cabbage, BBQ sauce, kewpie mayonnaise and bonito flakes.
Pictured: Mimoma at TUC Craft Kitchent
Traditional tastes are on the menu at Brioche. They will be serving ham and turkey benny’s midday and adding Easter desserts and sweets to their dinner menu.
Mosquito is new to the brunch game and Chef Alvarez is killing it. The menu features a Salmon Benny on focaccia, a Serrano & Tomato Sandwich, Wild Mushroom & Poached Eggs on homemade sourdough and the Tortilla Española. That’s not all. They’ve got four amazing mimosas on the menu that you need to try.
- Royal Velvet Mimosa – Havana Club white rum, crème de cassis, Dubonnet plum bitters, sparkling wine
- Mimosa Verde – Broker’s gin, green chartreuse, pistachio syrup, Lillet, sparkling wine
- Blood Moon Mimosa – cognac, Frangelico, blood orange, sparkling wine
- Flower Bud Mimosa – Luxardo Maraschino, crème de violette, white peach, sparkling wine
Over at Bauhaus, there’s a tempting tasting menu and a special Monday brunch. Sit down to five courses that offer a taste of Abacore Tuna, Smoked Onion Consomme, Cod with asparagus and Braised Beef with market vegetables & mashed potatoes. The final course…eggnog tiramisu. Wow. Monday’s brunch menu showcases egg dishes with mountain, land, sea, farm and Bauhaus flavours, featuring tiroler speck, pumpkin, smoked salmon and more. For the mains, there’s house cured ham, braised short ribs and backfisch. Apple beignets and cheesecake complete the experience.
Grab the coveted table #11 at L’Abattoire and tuck into Wild Mushroom Quiche, 2 Eggs & Duck Sausage, the Reuben with corned beef and sauerkraut on marble rye or the Steelhead Salad. My personal recommendation, add the Castles Made of Sand cocktail!
Photo by @Beyunique at L’Abattoir
NICLI ANTICA PIZZERIA
Brunch at Nicli will run from 11:30 am – 2:30 pm and feature a farm fresh egg cracked on their featured pizza alongside house-smoked bacon. Chef David Tozer uses this season’s freshest ingredients to create a brunch pizza the entire family can enjoy.
Get a window seat in Secret Location’s posh tasting room for an early brunch. They’ll be serving their signature mid-day menu starting on Good Friday at 10am all the way through to Easter Sunday. Check out the Prosecco & Crepes, Potato Pancake with house made chorizo, Waffle & Banana with earl grey ice cream or cherry wood Bacon & Eggs. Drool.
Pictured: Brunch at Secret Location
If you’re feeling French, swing by Jules on Saturday or Sunday for their weekly brunch menu. They’ve got quiche, Salade Nicoise, Moules Frites, Ribeye Steak and more. Personally, the Breakfast Cassoulet sounds divine with coco beans, bacon, chorizo, duck confit and a poached egg. It runs 11:30am to 2:30pm.
THE BLARNEY STONE
And finally, The Blarney Stone will be serving the ultimate in comfort food this Easter weekend. Order the Beggars Breakfast, Chorizo Omelette, Roasted Veggie Fritatta or O’Benedicts and settle back with a few pints.