Best Spots for Weekend Brunch
Thursday, September 06, 2012
Nick's on Broadway's first claim to fame was its brunch, and that reputation continues to this day. Photo: E.Jinn.C.
Nick's on Broadway, Providence
We may have to give Derek Wagner a lifetime achievement award for brunch, because his attention to detail and flavor will keep him on this list forever. His deft touch with locally raised meats and vegetables is renowned throughout the state. His push towards sustainability in seafood helped launch Trace and Trust and bring back terrific local species like black bass and scup. But we submit that his brunch is perfection. It doesn't matter who you are, this brunch has it all...the famous house made granola, perfect omelets, hashes that combine the best local and seasonal ingredients and even tofu...if that's how you roll. We really love the french toast that's made with the brioche that's baked in-house daily. Again the attention here takes this from humble peasant dish to haute brunch. 500 Broadway, 421-0286, www.nicksonbroadway.com
XO Cafe, Providence
There is no better morning for us than lounging for a couple of hours when we get up, making a battle plan and heading out to eat. It doesn't get any more laid back than XO's Pajama Brunch. Too lazy to get dressed? XO takes it to new heights with a free Bloody Mary or Mimosa for every patron in PJ's. Don't let the drink promotion fool you however, this is all about the food of Chef Simon Keating. Chef Simon has manned the range at XO since coming here from England and he is one of the city's best chefs that you don't know yet. His use of our local bounty makes it seem as though he grew up on our shores. On the brunch menu you will find Simon at his playful best with creme brulee flavored french toast or the outrageous XO benedict with Blackbird Farms short rib, chive potato pancake and chipotle hollandaise. Both highlight tasty seasonal and local foods prepared wonderfully. 125 North Main St. 273-9090, www.xocafe.com
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Worth the drive just over the border is this incredible prime rib brunch. David Burke is a New York City-based chef who is known for innovation and constantly pushing the envelope. He recently received a patent on his beef dry-aging process which includes incredible blocks of pink salt from the Himalayan mountains. His Foxwoods property uses beef as the canvas for the creativity. This is a traditional brunch buffet with carving, pasta and omelet stations spread throughout the bar and dining room. We enjoyed the wide array of breakfast foods offered but we were here for the prime rib. The roast was perfectly done with a nice spice crust on the outside that the carver was more than happy to slice off--or leave on if you're not crazy. The au jus sauce was just right making it a winner for us. 350 Trolley Line Blvd. 860-312-8753, www.davidburkeprime.com
Eleven Forty Nine, East Greenwich
Here is why we love brunch in a nutshell...we don't have to choose between 1149's incredible corn and potato chowder and french toast! As long as you can handle it, tasty and bizarre combos can be created by you. 1149 and chef Jules Ramos have put together a brunch menu with all of our favorites front and center. We loved the Belgian waffle section and split an enormous one with berries and whipped cream to start. It was perfectly cooked with a slight crispiness to the outside. Other highlights included an incredible 3 potato hash with caramelized onions. It was sweet and salty and earthy. The boy hit the carving station for beef and pork...both were very good and the girl went to the pasta station and created a penne dish with baby shrimp, sundried tomatoes and pesto that she loved. We ended up back at the pastry station to finish and only finished a shared brownie, the rest was that good. 1149 Division St. 884-1149, www.restaurant.
It doesn't get any more elegant than the Inn at Castle Hill. This is the place of dreams. Castle Hill combines the best of everything: view, food, service, they have it all. The incredible Newport Restaurant Group runs some of the state's best properties and Castle Hill is the crown jewel. When you walk onto the property you feel as though you've been transported somewhere far away...and special. Executive chef Karsten Hart has taken the already incredible cuisine and, somehow, mad it better. For brunch, they do an incredible lawn brunch that is a tour de force of flavors. We started with charcuterie and oysters, which made a nice and filling combo. The salty meats and and briny pickles and the salty/sweet oysters were delicious and fresh. We were transfixed by Chef Hart's version of french toast with a hazelnut crumble, fresh berry compote and BLUEBERRY MUFFIN ICE CREAM!!! Yup, you read that correctly, the most delicious blueberry muffin you've every had made into an ice cream. It even has the flavors of the crisp edges of the muffins. Astounding and worth the ride all by itself. 590 Ocean Ave. 849-3800, www.castlehillinn.com
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The Inn at Castle Hill, Newport
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