by Steven Doyle
Brunch could very well be the best part of a weekend. It is lingering, it is friend-filled, you may day drink without despair and the food. The food is definitely a central focus since it is unusual fare from what we dine on throughout the week. I am not trying to convince you that brunch is amazing, you already know this.
To point we transport you a day or two in the future to this weekend’s brunch with Rob Olvera who is the Neiman Marcus chef at NorthPark. We first met him at his gig at Cool River and he has been plating some amazing food, besides this crazy good brunch.
First, allow me to offer that bruncing at NorthPark is two-fold fantastic. First, there is the brunch aspect. Great food, drinks, laughs with the buddies. Then you may shop with mimosas on your breath, and no one will judge you.
Start with a few choice cocktails. The mimosa is made with Domaine Brut sparkling with Solerno Blood Orange liqueur and fresh squeezed orange juice. Sounds terrifically delicious. the Cupid’s Arrow is made with a Rose, Belvedere Peach Nectar, strawberry rhubarb jam and fresh strawberries. This is what love is all about.
Then there is the nosh. Try the avocado toast with roasted tomato aioli and grilled shrimp. Pair this with a petite salad of mixed greens, heirloom cherry tomatoes, English cucumbers and local goat cheese for a slam dunk brunch.
The Eggs Benedict is one of our favorites and a classic brunch offering. Olvera’s version is made with applewood smoked ham for a divine flavor combination that melts with the silky chive hollandaise. You may convert your English muffin to crab cakes, or even add a filet mignon to cause complete brunch envy among your friends. Nothing wrong with a little competitive ordering at brunch. Blame it on the mimosas later.