Crispy fried oysters with green-chile buttermilk dressing.
Photo: Konstantin Sergeyev
Rooftop-to-table restaurant Bell Book & Candle has had about six weeks to try out its rotating dinner specials (from fried-chicken Mondays to surf-and-turf Saturdays), and this weekend it launches the following brunch menu. Stop in Saturday or Sunday from 11 a.m. to 3:30 p.m. for steak-and-eggs Benedict, French toast with caramelized bananas, and favorites from the dinner menu, like these oysters. [PDF]
