Good news for anyone sticking around the city this weekend: Xochitl, the Mexican flavored number from Michael Solomonov and Steven Cook, is launching brunch service. This Sunday and every Sunday after, the restaurant will serve brunchy bites and cocktails from 11 a.m. to 2 p.m. Chef Lucio Palazzo’s new menu includes Huevos Rancheros, two fried eggs served over corn tortillas with salsa ranchera, porky refried beans and avocado, Hotcakes de Maiz, cornmeal and black bean hotcakes with piloncillo syrup, seasonal fruit and whipped cream, and Tostadas de Ceviche, East Coast fluke ceviche with pico de gallo. Check out the full menu here.
Speaking of brunch, its worth noting that Amada, Iron Chef Jose Garces’ temple of tapas, recently launched brunch service on Saturdays and Sundays from 11:30 a.m. to 2:30 p.m. Some highlights include Foie French Toast, French toast seasoned with canella, anise, paprika and brown sugar, crisped to order and topped with a lobe of pan-roasted foie gras, then garnished with house-made membrillo honey and smoked pine nuts, served with honey crème fraiche, Chorizo Con Papas, crisped Kennebec potato batons tossed with chorizo sausage, pine nuts, parsley and fresh sherry-tomato puree, topped with a sunny-side-up egg, Asparagus Con Trufas, grilled green asparagus in Mahon cream sauce, topped with a perfect poached egg, chopped black truffle, smoked slab bacon and a cheese crisp, and Amada Omelette, a three-egg omelet with spinach, roasted tomato and Manchego cheese, topped with sliced jamon Serrano and served with crispy potato-pipperade hash and pickled guindilla chiles.
Also new to the brunch beat is Farmers’ Cabinet. On Saturdays and Sundays from 11 a.m. to 4 p.m. Chef Peter Felton is serving such creations as Doughnuts and Coffee Yogurt Parfait, Eggs Benedict Trio with smoked salmon and roe on a pretzel crisp, duck ham and dijonaise with duck egg on brioche, and quail egg with house-cured Canadian bacon on a mini English muffin, and Farmer’s Breakfast, with two eggs any style, baked beans, fried pork belly and a cheddar biscuit.