NEW ORLEANS (press release) – With a slew of brunch offerings available throughout the Crescent City, it’s hard to keep up. From fried boudin to crab omelets and bottle specials, here are some new and noteworthy brunches to check out!
TOUPS’ MEATERY EXPANDS BRUNCH TO SATURDAYS AND SUNDAYS
Weekend Brunch Available 10 a.m. – 3 p.m.
Since launching Sunday Brunch earlier this year, Chef Isaac Toups’ flagship restaurant Toups’ Meatery has been a bustling hotspot to spend Sunday Funday in Mid-City New Orleans. Now, Toups has announced that Sunday Brunch has become Weekend Brunch, available every Saturday and Sunday from, beginning Saturday, Sept. 7.
Curated by Chef de Cuisine Courtney Hellenschmidt, brunch items include small plates like the foie gras torchon with fruit confiture and house made bread; shrimp fried rice made with crab fat and ham; hot smoked salmon with creamed kale and poached egg; and fried boudin with poached egg hollandaise – a playful version of traditional eggs benedict. Large Plates include lamb grillades with stone ground grits; a French toast sandwich with bacon, brie and cane syrup; collard green and cornbread benedict with poached eggs and sausage gravy; roast beef bagel with black vinegar cream cheese; and a New York strip with cheese curd aligot and gribiche sauce. Of course, the famed cracklins, Toups Burger and Meatery board will also be on offer. Boozy brunch offerings from Beverage Director Bryson Downham include a variety of inventive seasonal cocktails including the Japanese Highball with Toki whisky, apple bitters, and soda and Pekoe Tea Rum Punch. Brunch also features $15 Bottomless Mimosas.
Toups’ Meatery is located at 845 North Carrollton Ave. in New Orleans. Beginning, Saturday, Sept. 7, brunch will be served Saturday 11 a.m. – 3 p.m. and Sunday from 10 a.m. – 3 p.m. For more information, please call (504) 252-4999 or visit www.toupsmeatery.com
JACK ROSE AT THE PONTCHARTRAIN LAUNCHES BRUNCH 2.0
New Fare and Champagne Specials Available Every Sunday
Just in time for football season, Jack Rose at the Pontchartrain Hotel, recently named the #1 “Best Hotel Restaurant” in the country according to USA TODAY 10BEST Readers’ Choice 2019, is debuting a new and improved Sunday Brunch complete with inventive seasonal fare and champagne specials.
Foodies and imbibers can indulge in Chef/Owner Brian Landry’s tantalizing new menu items including the jumbo lump crab cakes with baby beets and ravigote; crispy pork belly with eggplant and okra; soft shell shrimp cocktail and Napa cabbage slaw; crab omelet with wild mushrooms and English peas; roasted cauliflower with dill mustard and chili breadcrumbs; and cracked potatoes with Calabrian chilies and garlic oil. Upgrade your brunch with Veuve Cliquot bottle specials! Pop open a bottle of the yellow label for $50 or enjoy a bottle of the rosé for $65.
Jack Rose is located at the Pontchartrain Hotel, 2031 St Charles Ave. in New Orleans. Sunday Brunch is served from 11 a.m. – 2 p.m. Telephone: (504) 323-1500. www.jackroserestaurant.com