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.
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.
This article appears in September 11 • 2015.