In this week's batch of brunch bites, a new chef revamps the brunch program at The Butcher's Tap and Barcocina debuts weekend brunch service.
Brunch boards and buckets are the group-friendly order of the day at The Butcher's Tap, where new chef Sean Currie is heading up the kitchen and revamping the brunch menu. Housed in a space once home to a butcher shop, the bar and restaurant is ideally suited to showcase burly, meaty brunch boards like the Butcher's Breakfast, brimming with bacon, Brie, deviled eggs, sliced cantaloupe, French toast cinnamon sticks, and fruit parfait; or the Smorgasbord with deviled eggs, Brie, bourbon-soaked bacon, charcuterie, brioche French toast sticks, and French baguette with Nutella. In addition to those shareable boards, Currie will also be rolling out monthly burger, sandwich, and salad features. To drink, The Butcher's Tap is tapping into boozy buckets complete with all the brunch fixins. There's a Bloody Mary bucket, a mimosa bucket, or a "Working Man" bucket filled with six domestic cans or bottles.
In other Northside brunch news, Mexican-accented Barcocina is another brunch newcomer. The weekend brunch menu, served 11:00 a.m. until 3:00 p.m. Saturdays and Sundays, features the contemporary stylings of chef Matt Williams in dishes that run the gamut from huevos rancheros and chorizo Benedict to maple sausage pancake sliders, ancho cinnamon French toast with banana rum caramel, and steak and eggs with spiced smoked Gouda fundido. Speciality brunch cocktails include Barcocina Iced Coffee infused with tequila, Patron XO Cafe, and 1921 Tequila Cream Liqueur; the Sheffield Sunrise with tequila, Cointreau, Aperol, jalapeno simple syrup, and orange juice; and the Champagne Margarita made with tequila, Cointreau, sour mix, and Korbel Champagne Piccolo.
Barcocina fuses traditional Mexican cuisine and various multicultural cooking techniques into Mexican inspired fare. Our fresh ingredients and three distinct beverage categories will let out your sweet, smoky and spicy...