New Brunch and Lunch Options In Boston
Fine dining doesn’t have to happen after dark. Just take it from three of Boston’s high-end hotspots:
Weekend Brunch at Liquid Art House
Three months into his tenure as executive chef at this restaurant-art gallery hybrid on the edge of Bay Village, Doug Rodriguez is glazing doughnuts, poaching eggs, and elevating weekend favorites. A brand new brunch menu debuts at Liquid Art House this weekend, and will be offered every Saturday and Sunday. There’s a soft-poached egg bao with black truffle vin and espellete; a glazed doughnut with citrus curd; thick, brioche French toast drizzled in sorghum honey, raspberry sugar, and whipped plugra; a “steezburger” with grilled butter beef, dijonnaise, preserved tomato, hard cheddar, bacon, and a fried egg; a pickleback bloody Mary; and more. It’s family-friendly, too. “Our new, eclectic weekend brunch menu showcases the innovation of LAH’s all-star kitchen led by Doug Rodrigues,” founder Ruta Laukien.
Saturdays and Sundays beginning February 27, 11 a.m.-3 p.m., 100 Arlington St., Boston; 617-457-8130 or liquidarthouse.com.
Saturday Brunch at Coppa
With new availability every Saturday starting in March, Ken Oringer and Jamie Bissonnnette’s South End enoteca has created a hangover pizza that officially meets every need—bacon, sausage, and prosciutto, plus mozzarella, and runny, sunny eggs. Other items, like pompelmo, wood-fired, caramelized grapefruit; and braised pork and white bean rancheros with over easy eggs, salsa, and toast, are also here to start your weekend right.
Saturdays beginning March 5 (joining Sunday availability), 11 a.m.-3 p.m., 53 Shawmut Ave., Boston; 617-391-0902 or coppaboston.com.
Weekday Lunch at Tasting Counter
Need to impress a business client, or want to treat yourself well on your lunch break? Peter Ungár’s innovative, 20-seat counter hidden away in Somerville is a perfect venue. Beginning March 15, it will serve a three-course lunch every Tuesday, Wednesday, and Thursday. The $55 ticket price includes a beverage pairing, alcoholic or not, and tax and service. Ungár and his team will select dishes from the nightly tasting menu, including a pasta course, meat or fish plate, and dessert (with dietary restrictions accommodated). The menu will change daily, but an hour-long lunchtime dining experience could look like this:
Soured Cream Dumplings
beef broth, smoked paprika, parma ham
beluga lentil, oyster mushroom, charred leek
Chocolate Sponge Cake
strawberry preserve, milk jam custard
Tuesdays, Wednesdays, and Thursdays beginning March 15, 1-2 p.m., 14 Tyler St., Somerville; 617-299-6362 or tastingcounter.com.