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Scrambled eggs with Dungeness crab, creme fraiche, and chives...on the menu at Vendemmia starting Sunday. Photo via Vendemmia's Facebook page.

Superlatives, ahoy: One of the city's best restaurants is, at long last, serving brunch. And one of its most legit newcomers kinda snuck up on us with some brunch plans. Both of these things seem like a good excuse to imbibe before noon...


John Sundstrom has been mentioning brunch ever since he reopened Lark in its beautiful new quarters back in 2014. On Saturday, April 16, the restaurant finally makes good on those brunch promises with plates like pork belly with kimchi fried rice and scrambled eggs, buttermilk biscuits with eggs, black kale, and chorizo hollandaise, and French toast stuffed with lemon cream cheese. Sundstrom's version of caldo (with chickpeas, asparagus, and mushroom) and menudo sound like the classiest possible way to slay a hangover. No surprise, the brunch menu also has some housemade pastries—like cocoa brioche and apple fritters with maple foie gras glaze—and a daily slab pie, the likes of which you've perhaps seen at Lark's adjacent sandwich shop. The bar is prepping a proper lineup of brunch cocktails, and each month will bring two new bloody marys, one vegetarian and one tricked out with things like duck jus and cracklins. Lark will serve brunch Saturday and Sunday, from 10 to 2.


Apparently opening a seafood market next door didn't deter chef/owner Brian Clevenger from launching a new Sunday-only brunch menu. Service begins this weekend, on March 27 (why yes, that is Easter Sunday). Much like dinner, brunch at Vendemmia will change often, as each season advances, but the sample menu sent 'round recently is full of springtimey dishes like a housemade English muffin with smoked salmon and a poached egg, or a spring vegetable frittata with nettles and pesto. Did I give you the impression this is a dainty menu? Then perhaps I should mention the grilled New York strip with English peas, wild mushrooms, and mint. Starters and sides range from house fennel sausage to avocado on rye toast, and drinks hew to the two morningtime staples—coffee and bubbles. Brunch service is 10 to 1:30.

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