Good news, brunch buffs.
Following the success of its now-shuttered lunch pop-up, Macchialina will debut brunch this Sunday, September 22.
"We just couldn't fight it any longer," chef and partner Michael Pirolo says. "Everyone's been asking for it since we opened last year. We resisted because I like going to brunch. I guess I'll have to eat brunch here with the Macchialina fans. There are worse things."
So every Sunday, Pirolo will cook his Chef's Breakfast -- a tasting menu that includes three courses of six sweet and savory dishes for $35 per guest. (There's a minimum of two people.) The chef's menu will change weekly, but à la carte options are also available.
Snacks, dubbed "bites," feature burrata crostino with heirloom tomato, basil, and prosciutto, and arancini with tomato and mozzarella ($2 to $9). Starters include citrus-cured salmon with dill cream, and whipped ricotta with grilled figs, honey, and country bread ($10 to $16).
Want eggs? Pirolo will serve porchetta hash with poached egg; breakfast pizza; and steak and eggs with an Italian chili relleno and beef jus ($12 to $16).
Partner/general manager Jennifer Chaefsky prepares cocktails as well. Drinks consist of peach Bellinis, fresh orange juice mimosas, and items borrowed from dinner, such as the Sicilian Kiss (madeira wine, cocchi vermouth, orange cream bitters) and the Capri Classic (cocchi americano, cucumber, mint).
If you're feeling lavish, you can add $35 extra bucks to your bill. You'll get a half-liter of fresh-squeezed orange juice and bottle of prosecco in return.
There are worse things, indeed.
Macchialina's brunch service officially debuts Sunday, September 22, from noon to 4 p.m.
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