Toro Toro Goes Bottomless, Adds New Dishes and Cocktails (Savory Photos)

What's better than brunch? Nothing. Except when it's bottomless brunch. It shouldn't be mistaken for buffet brunch. See, bottomless means you get to sit down and order à la carte. No items out in the open, no food under hot lamps, mo overabundance of caviar waiting to be eaten à la Biltmore. OK, maybe that's not too bad, but not many people can afford $89 per person for brunch every week.

Enter Toro Toro, whose Brunch With Bravado is now served in this style. Every Saturday and Sunday, guests can enjoy unlimited small plates and free-flowing brunch cocktails for just $35. In conjunction with the brunch going bottomless, executive chef Reuven Sugarman has added some new items to brunch, lunch, dinner, and happy hour. Short Order was invited to sample some of the new dishes. See pictures after the jump.

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If you're in the mood for some cocktails and small plates, look no farther than the pan-Latin steak house. New additions to its brunch include beef barbacoa grilled cheese, with braised short rib, toasted brioche, bel paese, and aji rocoto salsa; huevos rancheros, comprising pan-fried egg, black beans, tortilla, and chipotle tomato sauce; and achiote BBQ salmon, featuring chayote squash, bacon, mushrooms, and achiote ponzu sauce. Pair with bottomless mimosas, bloody marys, bloody marias, or micheladas.

In the mood for an executive lunch? Get the tokapu box -- a three-course meal served bento box-style for the executive price of $17. On the happy-hour menu, find $5 bar bites including tuna tacos, made with spicy tuna tartare, guacamole, pickled onions, and crisp wonton; short-rib coca flatbread with Manchego cheese, horseradish, and arugula; and chicharrón de camarones -- crispy shrimp, ají amarillo, avocado, and rocoto mint salsa. And now for dinner. Drum roll, please.

Small-plate additions include causa Toro Toro -- mashed yellow potato cake, smoked trout, avocado and kabayaki sauce ($9); coctel de camarones with salsa ecuatoriana, crispy malanga, and avocado ($12); seared ahi tuna tiradito salad (pictures above) with baby greens, avocado, spring onion, ginger, and lemon wasabi vinaigrette ($16); arroz chaufa ($8) -- fried rice, chicken, chorizo, steak, eggs and vegetables; and sopa de frijoles -- black bean soup with salsa criolla ($7). In case you're still feeling hungry, you can go for newly featured entrées gambas a la parilla -- jumbo prawns, garlic, parsley, aji rocoto, and grilled bread ($28); pastel de ostras -- oysters, corn crust, creole rémoulade, and herb salad ($21); and pollo a la brasa -- grilled achiote chicken, mofongo, cabbage slaw, and mojo crema fresco ($24).

Be sure to leave room for dessert -- creme catalan crème brûlée ($8) -- so you can end your night on a sweet note.

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