Dawson and The J. Parker
In this week's batch of brunch bites, The Dawson launches weekend brunch and The J. Parker debuts liquid brunch atop the Hotel Lincoln.
(French toast terrine at The Dawson)
In line with the contemporary, neo-American comfort food dinner fare, The Dawson's new brunch menu bolsters mid-day comforts with an inspired riff on weekend classics. Now served on Saturdays and Sundays from 10:30 a.m. until 2:30 p.m., the brunch menu features Dawson deviled eggs flecked with trout, sour apple, and caraway; cinnamon rolls with a Templeton Rye smear; wood-grilled burgers with bourbon-glazed onions; French toast terrine with breakfast sausage, fig, pistachio, and whipped ricotta; and a Hang Town fry combining surf & turf fare such as fried oysters, eggs, and braised bacon with hollandaise and Tabasco. To drink, sip on the BBQ Bloody, an apropos summery libation, or new sodas crafted by soda jerk Dalton Finney, like the luscious-sounding strawberry creme.
Keep the weekend party going with a rooftop al fresco view and brunch you can drink at The J. Parker. The rooftop bar's new Liquid Brunch takes place on Sundays at noon, featuring a salacious array of refreshing cocktails fit for day-drinking. Try the Retox made with Old Forrester bourbon syrup, lemon, cayenne, and Demarara; the Man-Mosa made with two kinds of whiskey, pear brandy, Grand Marnier, bitters, lemon, and Anti-Hero IPA; or the Summer Harvest brimming with Russian Standard vodka, strawberry, basil, lemon, and rhubarb bitters. Because one can't subsist on cocktails alone, The J. Parker also has a handful of new brunchy bites, including peekytoe crab beignets, mini burgers, and deviled eggs.
- Matt Kirouac