Three downtown restaurants are adding Sunday brunch to their schedules, bringing more biscuits and Bloodys to an already busy morning.
Of the newcomers, The Vendue Inn was first out of the gate with its “brunch basket” program, which premiered this past weekend. As the name implies, Vendue’s Rooftop Bar brunch is a picnicky affair, in which guests can purchase a bottle of bubbly and a basket of snacks for $40. The baskets are sized for two, and designed around a culinary theme, such as The Pacific, Paris or Tuscany: Menu items include cured salmon, Boursin cheese and dried figs. Baskets are available from 11 a.m.-4 p.m.
On Sept. 1, Republic Garden & Lounge will join the brunch crowd with its “light, healthy approach,” writes spokesperson Grace Newland. Executive chef Benjamin Harris’ definition of “light” isn’t exactly egg whites and grapefruit segments, though: The menu features honey biscuits with salt butter; housemade pork belly rillettes; duck prosciutto and crème fraîche scrambled eggs. But there’s coconut water in the ReHydrator cocktail, made with cucumber vodka, St. Germain and lemon. Other quaffable options include frozen Mimosas with various floaters and a smoothie of Bols Yogurt liqueur, orange juice and gin. Brunch is served from 10:30 a.m.-2 p.m.
Finally, Warehouse is readying to roll out its brunch service on the same Sunday. Although the menu hasn’t yet been released, it’s likely the eggs and cheeses on the bar menu will be reconfigured in morning-appropriate ways. But the specials aren’t exclusively for early risers: Brunch starts at 11 a.m. and runs through 11 p.m., so night owls can have hash with their highballs.