Brunch Bites: BellyQ and MAX's Wine Dive

In this week's batch of brunch bites, bellyQ rolls out a new brunch menu and teaches guests how to recreate them at home, while MAX's Wine Dive extends the weekend pastime to Monday. 

 

bellyQ
Brunch at bellyQ



Bill Kim's restaurant empire has a special way of innovating Asian flavors and traditions. bellyQ, his largest endeavor to date, serves to update the Asian BBQ template in all sorts of offbeat ways. Take the brunch menu for instance, which recently underwent a substantial update to welcome new dishes to the fray. In line with Kim's progressive, outré stylings, new menu items include a Vietnamese omelet with feta, spinach, and quinoa; country fried chicken katsu bowls with pork sausage gravy; maple-glazed togarashi bacon; breakfast ramen with tempura eggs; and kimchi-packed Korean breakfast tacos. In addition to these new options, bellyQ is taking brunch a step further with a forthcoming "brunch for dinner" cooking demo on March 8. For $50 per person, the event teaches guests how to recreate some of the menu's standout dishes in their own kitchen. It all starts at 6:00 p.m. with banana yogurt shakes and bellyMarys, followed by several dishes prepared and served family-style: nori waffles with lemongrass sausage; fried chicken with coconut gravy; Vietnamese omelets; tea-smoked duck with tempura egg; and skillet potatoes with cheddar and hoisin BBQ sauce. And that's not all; now through March 1, bellyQ fans are encouraged to submit their own brunch recipes to bellyQ's Facebook page. One winner will receive two tickets to the event and Kim will recreate the dish at the demo. Tickets for the cooking demo can be purchased here

Brunch is traditionally confined to weekends, specifically Sunday. But why should you save all your hangovers and Bloody Mary cravings for one day? MAX's Wine Dive is extending the weekend repast to Mondays with their new Industry Brunch menu, available every Monday from 11:00 a.m. until 3:00 p.m. beginning February 16. It's an ideal option for restaurant industry professionals hankering to take part in the Sunday pastime, as well as tourists or anyone else able to free up some time on Monday to prioritize some biscuits. Dishes on the Monday roster include pork chilaquiles, French onion croque madame, and biscuits with sausage gravy. To drink, soothe your Monday woes with the MAX'ed Out Bloody Mary garnished with a chicken wing. 

- Matt Kirouac

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