SRV Debuts a Brunch Menu in 2017

Crispy fingerling potatoes with Parmigiano, creamy polenta with poached eggs, and more a la carte options fit for a serene Sunday in Venice.
SRV. / Photo by Jared Kuzia for "Venetian Dream: SRV’s Interior Design"

SRV. / Photo by Jared Kuzia for “Restaurant Review

From the first buttery, marinated olive, to every spicy, savory bite of al dente maltagliati since then, we cannot get enough of the South End’s exquisite Venetian-style bacaro. So it’s great news, then, that co-chefs Kevin O’Donnell and Michael Lombardi are kicking off Sunday brunch in 2017.

Ring in New Year’s Day with the inaugural service, an a la carte experience of Italian-inflected pastries, egg dishes, salads, and pasta entrées fit for a serene Sunday in Venice. The menu offers a plump bombolone (filled doughnut) with cornmeal crema, soft-scrambled eggs with speck and sourdough, creamy polenta with poached eggs and tender beef stracotto, and rustic, hand-rolled pastas made with house-milled grain. Check it out below.

SRV is now taking reservations for New Year’s Day brunch (and walk-ins are welcome), and the Sunday service officially launches on January 22. The restaurant serves dinner nightly from 5-11 p.m.

11 a.m.-3 p.m., January 1 and regular Sundays beginning January 22, 569 Columbus Ave., South End, Boston, 617-536-9500, srvboston.com.


Jacqueline Cain Associate Food Editor at Boston Magazine jcain@bostonmagazine.com