Brunch Bites: Cantina Laredo and Tapworks
In this week's batch of brunch bites, a new spring menu springs forth at Cantina Laredo and Tapworks launches brunch.
Corn pancakes, brandy butter, and grilled shrimp are a few of the invigorating flavors you can expect off Cantina Laredo's new spring brunch menu, available Saturdays and Sundays. Featuring the contemporary Mexican stylings of chef Kennon Reed, the weekend brunch menu makes room for dishes like tostar de Frances, French toast topped with blueberries, strawberries, and Mexican brandy butter; huevos divorciados, corn pancakes with two eggs, one with guajillo sauce and another with tomatillo sauce; ensalada de camaron y fresa, grilled shrimp with strawberries, jicama, pineapple, avocado, roasted walnuts, queso fresco, and ginger vinaigrette; and enchilada de espinaca, enchilada filled with sautéed spinach, Monterey Jack cheese, and mushroom. All brunch entrees include a complimentary mimosa, Bloody Maria, or non-alcoholic beverage, which is a nice little cherry on top of the sundae.
Greektown has upped its brunch presence with the debut of weekend brunch at newly opened Tapworks Tavern & Grill. Far beyond the typical neighborhood fare of Greek specials, Tapworks offers something different with barbecue, chorizo, waffles, beer-infused ingredients, and more. Dishes on the menu include the BBQ Benedict with pulled pork, beer-infused BBQ sauce, corn cake, fried egg, and spicy hollandaise; fried chicken and waffles with cornflake-crusted chicken, corn cake waffles, jalapeño, bacon, honey butter, and maple syrup; Bock caramel donuts with Demerara sugar and Bock caramel sauce; and beer-poached apple French toast with apple cider syrup, Bock caramel sauce, and whipped cream. In case that wasn't enough booze for you, the beverage list also features a Bloody Mary bedecked with a fried pickle and bacon, a sangria carafe, and a Red Eye cocktail made with Mexican lager, Cholula, lime, and Bloody Mary mix. Brunch is served on Saturdays and Sundays from 10:00 a.m. until 3:00 p.m.
- Matt Kirouac