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Brunch may be a New York institution, but like institutions themselves, we can all get a little stuck in our ways. If one of your resolutions is to shake up your dining habits, or try some new restaurants, here are some of the city’s newest brunch spots.
Chef Floyd Cardoz’s glamorous new Tribeca spot is now offering brunch, with options including the Hangtown Fry omelette with bacon, caramelized onions, and crispy oysters, shrimp and grits with green tomatoes and shishito peppers, and a Mangalitsa pork burger on a brioche bun with kimchi slaw and a fried egg. There is also a chickpea and quinoa burger and a strong selection of desserts.
At this farm-to-table West Village restaurant, Michelin-starred chef Ryan Tate uses ingredients – including meat as well as vegetables – from the owners’ 150-acre farm in the Catskills in upstate New York. The brunch menu includes short rib hash with eggs served sunny-side-up, French toast with vanilla-roasted figs, slow boiled eggs from the farm, with herbs and soldiers, and Blenheim pork – the chef’s Grandpa’s recipe for sausage patties, with bacon, ham steak, polenta and eggs.
Chelsea’s Barchetta – Italian for ‘little boat’ – has a firm focus on seafood with an Italian flavor. For brunch, the menu includes clam-topped Bloody Marys (among a list of other brunch cocktails), lobster rolls, salt cod with baked eggs, a crispy seabass sandwich, baguette pumpkin French toast with apple-raisin compote and maple syrup.
Newly opened in Midtown The Upsider is a modern American restaurant, with a brunch menu very much to match. There’s buttermilk fried chicken, avocado toast with poached egg, eggs Benedict, steak and eggs, pancakes and a burger made with 28-day aged Angus beef.
The tiny Soho bakery and café has a menu made up of dishes with a distinctly French flavour, thanks to Armand Arnal, head chef at the Michelin-starred La Chassagnette in the South of France, one of the collaborators in Maman. The breakfast/brunch menu changes regularly, but includes quiches, a croquet madame made with ham and Comte cheese, salads, soups, and tartinettes topped with goat cheese, honey-grilled peaches, and prosciutto. There is also an extensive array of baked goods and pastries, including the house special, a nutty chocolate chunk cookie.
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