Brunch Bites: Siena Tavern and South Water Kitchen

In this week's batch of brunch bites, Siena Tavern expands their brunch beverage program and South Water Kitchen beefs up their weekend menus.

 

No better way to celebrate the fact that it's short-sleeve weather than with mimosas and Bloody Marys aplenty. All of them. Fittingly, Siena Tavern has amped up their weekend brunch menus with an expanded portfolio of booze. This includes a build-your-own mimosa and Bloody Mary bar, along with freshly squeezed juices and a specialty cocktail. With an array of vodka and bubbly to choose from, plus garnishes galore and a miscellany of juices, you can custom-craft your brunch beverages to your heart's desire. Then there's the No. 27 cocktail, a special drink addition featuring Mount Gay Black Barrel, Grand Marnier, raspberry, peach, honey, and Prosecco.

Over at South Water Kitchen, things are getting burly on the weekend brunch menu. Chef Roger Waysok is honing in on the "unch" portion of brunch with menu additions like a half-pound breakfast burger made with a beef and pork patty topped with bacon, egg, and hollandaise on a pretzel roll, while the ham and egg grilled cheese contains scrambled eggs and American cheese on sourdough. There's also a jalapeño avocado Benedict with cilantro hollandaise, and a greens omelet stuffed with kale, spinach, watercress, and fresh mozzarella.  To drink, head bartender Dan Rook is shaking up the beverage list with Beet Arnold Palmers infused with housemade beet shrub; cold-brew coffee available for dine-in or bottled  to-go with shots of simple syrup, hazelnut, and salted caramel-peppermint; and smoked tomatillo Bloody Marias with 100% agave tequila, house Bloody Mary mix, and smoked and pureed tomatillos. 

- Matt Kirouac