Tre Wilcox Offers A New Brunch

by Steven Doyle

Brunch is the backbone of the Dallas dining society. We have literally done 100’s of brunch stories on craveDFW and featured Chef Tre Wilcox from the Village Marquee Texas Grill last year. The Top Chef continues to update and improve his menus and most recently revamped his brunch offerings by adding spicier selections to reflect this city’s adoration for Texas flare.

The most outrageously wonderful dish you will find on the menu is the hang-over cure, the Hung Pig sandwich. This pile of pork includes Tre’s own sausage, BBQ pulled pork, bacon and a fried egg. The sandwich is juicy and satisfying and fulfills any bacon contract you may have had for the day.         

Lemon Curd Filled Beignets

Hung Pig

There is a definite nod towards Tex Mex with the addition of the chef’s version of Chilaquiles, Huevos Rancheros and Poblano Chicken Omelet. These dishes will wake the senses after a night of revelry with the use of green chile sauces, creamy queso fresco and dried crumbles of Oaxacan cheese.

The Huevos Rancheros is perched on a masa disk, reminiscent of a traditional sope. The masa is soft and packed with fresh corn flavor, while the rest of the dish is doused with borracho beans, an earthy chipotle ranchero sauce and a smattering of a green chile sauce.

Huevos Rancheros with Masa, Poached Eggs, Red and Green Chile Sauce, and Queso Fresco

Chilaquiles with Shredded Chicken, Scrambled Eggs, Tortilla Chips and a Green Chile Sauce

The Chilaquiles are met with an equal upstart treatment which includes shreds of tender chicken, soft scrambled eggs, and house-made tortilla chips. The green chile sauce is definitely seasonal and timely with the Hatch harvest in full swing.

We also tried a twist on traditional Eggs Benedict that features a salmon croquette. The croquette was beautiful and prepared with affection. We noticed a light crispness to the outer shell with a moist and meaty interior that screamed freshness.

Salmon Croquette Benedict

You will still find old favorites such as the buttermilk waffles and house-made bacon, jumbo Texas shrimp and grits, and the grilled flat iron steak and eggs, but the new menu items add a seasonal change that sparks. Be sure to start your brunch with the generous offering of lemon curd filled beignets.

Lemon Ricotta Hot Cakes

Add a generous supply of fresh squeezed orange juice mimosas (sold in $8 carafes) or a bloody Mary, and your week will start off with a bang. Find this restaurant at 33 Highland Park Village in Highland Park, Texas.

 

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Filed under Brunch, chefs, restaurant news, Steven Doyle

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