In New York, the leisurely midday meal that is brunch tends to come with a few unwanted additions: crowds, long waits and overpriced menus. But we want brunch to be something you can look forward to, and then actually enjoy. With that in mind, our weekend brunch is available on Saturdays and Sundays, and you can stroll in any time between 11 a.m. and 3:30 p.m.
And the menu? It’s anything but ordinary. You won’t see basic eggs benedict or blasé pancakes, but you will find interesting takes on classics, and seasonal ingredients combined creatively–like our club sandwich topped with avocado and New York State goat cheese, for example.
Every week on the Brickyard Blog, we’ll highlight one or more of our brunch options to give you a better idea of what to expect. This week, we’re spotlighting a local summer corn salad served with delicate Witbier, because brunch doesn’t have to be heavy and greasy when it’s screaming hot outside.
As Cooking Light notes in this “Season’s Best” video, fresh corn reaches its peak in summertime, becoming “tender, juicy and sweet.” Our Roasted Local Corn Salad is a nod to the seasonal gem. To it, we add grilled scallops, tender Peruvian Potato (that’s the purple variety), and sharp Cojita Cheese. A tangy lime-cilantro dressing finishes this savory dish, which we serve with a light-as-air Ommegang Witte from Cooperstown, NY.
Until next week, brunch fans, keep cool, and have a look at the rest of our weekend menu.