New Weekend Brunch Options This Spring

Committee’s Greek omelet. / Photo by Stefanos Ougrinis

If breakfast is the most important meal of the day, that means brunch is certainly the most important meal of the week. Here are a few new spots to add to your French toast rotation.

La Motta’s Italian Specialties

The latest from the South End’s Aquitaine Group, La Motta’s Italian Specialities, debuted weekend brunch in March. Every Saturday and Sunday, chef de cuisine Justin Winters is filling omelets, caramelizing bananas, and flipping French toast at the South End spot. The menu has a make-your-own omelet option, as well as smoked salmon with cream cheese, avocado, capers, and red onion; Hawaiian, with pineapple and ham; and other signature flavors. There’s also smoked trout hash; peppered veal rancheros; sweets like “hot cinnamon sugar bombs” (doughnut holes topped with whipped cream), strawberry shortcake French toast, and more. Brunch isn’t brunch without a cocktail. Here, there’s a bloody Mary beefed up with veal broth; a classic peach bellini, and sundry other libations. In addition to the regular brunch menu, there’s a $9.95 prix-fixe option available from 10-11 a.m.

Saturdays and Sundays, 10 a.m.-3 p.m., 1357 Washington St., Boston; 617-338-5300, lamottaboston.com.

Committee

At the Seaport’s Mediterranean oasis, brunch takes the form of Greek-inflected classics, lunch items inspired by the islands, shareable meze, and, of course, cocktails. The menu kicks off this Saturday, April 2, and will continue every weekend. Consulting chef Diane Kochilas’s pancakes are made with Greek yogurt and topped with vyssino (a sour cherry preserve), honey, and toasted almonds; oatmeal is baklava-inspired, with toasted walnuts, cinnamon, allspice, cloves, Kalamata figs, honey, and shredded phyllo atop the rolled oats; and there’s spanakopita grilled cheese with spinach, feta, and kasseri, on house-made Kalamata olive loaf. Greece’s national beverage, the Nescafé frappe, makes an appearance, but beverage manager Peter Szigeti spikes it with vodka. His take of the bloody Mary adds olive tapenade, basil, and spicy feta-stuffed olives; and the mimosa is elevated with rotating, house-squeezed juices and a selection of sparklers, served on a tray for groups.

Saturdays and Sundays, 11 a.m.-3 p.m., 50 Northern Ave., Boston, 617-737-5051, committeeboston.com.

Poe’s Kitchen at the Rattlesnake

The Rattlesnake has been a Boylston Street mainstay for more than 20 years, and chef Brian Poe (The Tip Tap Room, Bukowski’s Cambridge, etc.) has provided his signature take on Southwestern and Tex-Mex-inspired plates there since 2009. But its first-ever brunch service happens this Sunday, April 3. The new menu, available in addition to the Rattlesnake’s all-day offerings, has items like buttered Texas toast topped with guacamole, tomato, bacon, cilantro, and a fried egg; chili-braised chicken, mango slaw, and a fried egg in grilled roti bread; huevos rancheros; and a brunch burger with a “Poe-co Loco” seasoned ground beef patty, queso fresco, fried egg, and agave-braised pork belly.

Sundays beginning April 3, 11:30 a.m.-3 p.m., 384 Boylston St., Boston, 617-859-8555, poeskitchen.com.

Townsman

For those in the know, Townsman is a mecca for out-of-control chicken and waffles, hearty breakfast cassoulet, Jamaican jerk bagels, cinnamon bun grilled cheese, and more brunch decadence on the last Saturday of the month. But starting Saturday, April 30, chef Matthew Jennings amps it up to a weekly event, he announced on Instagram. The Saturday feast will feature a “variation on the theme” of pasty chef Meghan Thompson’s teetering #caketable; plus, from bar manager Silas Axtell and co., a rum, horchata, and cold brew libation called Cafe Valiente; Scoretto, with gin, quinquina, and bubbles, and more.

Saturdays beginning April 30, 11 a.m.-2 p.m., 120 Kingston St., 617-993-0750, townsmanboston.com.

Townsman’s pickle-brined chicken and waffles. / Photo by Jim BRUECKNER for The Best Breakfasts in Boston