Five Brunches to Try This Week

Veuve C Bottleby Steven Doyle

Brunch is soothing. Bunch is healing. Brunch is a gathering. Brunch is Dallas. In my travels I have not seen brunch enjoyed with such verve than in Dallas. Today we celebrate the in-between meal served lavishly on weekends under a warm, big sky and a cool flute of champs served with a ever-so-tiny splash of citrus.

We serve up five especially tasty brunches for you today enjoy this week.

Zaytinya: From the mind of Jose Andres from the steps of his DC restaurant by the same name, and curated by a long-time Dallas favorite  chef, Jon Thompson, find a Greek-Lebanese menu chockablock of dining favorites. From Olive Oil Pancakes to Ashta, the traditional Lebanese-style French toast, bananas, orange blossom honey, this menu will treat you to a bit of languid enjoyment at the Star in Frisco.

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Nosh Bistro: Avner Samuel  is cooking up something very special, and prix fixe for the weekend. Look for a flute  of Veuve, a starter, an entree and dessert for a mere $39.  Look for starters like his Deviled Eggs with Lobster and Caviar, entrees such as Wagyu Steak and Eggs, and sweets including the famed Sumac Donut Holes and Candied Cherries.

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The Clover Club: Billed as the Brass Band Brunch, wake up  to Lobster Scramble, Brioche French Toast or Steak and Eggs, to name a few entree items. While there, enjoy Eddie Campbell’s St Germain  Mimosas available by the carafe.

Jose: Enjoy brunch from the hands of the celebrated chef, AQ Pittman. She has plenty planned for you from south of the border including a brunch chile relleno made with  breakfast sausage and hash, or the Mexican Benedict made with sopes.  Load up on the numbing Lowland Bloody Mary concocted  with a house-made sangrita.

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Gung Ho:  This menu features American brunch staples with a Chinese twist such as the Orange Chicken & Waffles with a 9-spice pecan waffle, orange chicken, sesame and salted butter. Chinese brunch favorites on the menu such as Everything Jian Dui (sesame balls) with an American twist by filling them with scallion-cream cheese and coating in everything bagel seasoning.

Do try the  Toasted Coconut Waffles (please order this as a dessert for the table!), topped with spiced pineapple and salted butter; Not Biscuits & Gravy, with crispy rice cake, mushroom gravy, 2 sunny side pachi pachi farms eggs and fermented greens; Fried Rice Burrito, with veggies, egg, cheddar, spicy chile mayo and the option to add bacon or sausage.

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Filed under Crave, Steven Doyle

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