Gardner Debuts Brunch

Sunday Funday just got classier

Beet Hash (photo courtesy of Gardner)

“You know what would be really cool,” I said last night as I was shoveling bits of beef tartare into my mouth, “what would be really cool is if Gardner had brunch.” Now I’m not saying that Manon is in me or anything, but this morning there was an announcement that Gardner brunch starts this Sunday. Blessed be.

Like the dinner service, Gardner’s brunch will focus on Andrew Wiseheart’s seasonal menus with a vegetable focus. On Sunday, diners can expect entrées like beet hash, vegetarian omelets, ricotta pancakes with peaches, and rice grits with shrimp and field peas. For carb loading before you skip spin class, there will be baked goods like a hazelnut chocolate doughnut with chicory, a red fife wheat biscuit served with lavender honey, and a mascarpone Danish with pickled walnuts and lemon.

Marscapone Danish (photo courtesy of Gardner)

Furthering the Jewish pastry renaissance in Austin, Gardner will also be offering three varieties of bialy – avocado and radish, redfish, arugula and crème fraîche, and pickles and preserves. Of course there will be Bloody Mary’s, described simply as “handmade with tomato, horseradish, and jalapeño served with crushed ice,” but probably made with 17 techniques and an obscure herb found only in Bakkagerði.

Brunch service runs Sundays, 10am-2pm, starting Sept. 20.

Bialy with field pea hummus and pickles

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