Pickle Board ($10)
A veritable pickle-feast, this pickle board includes fennel, champagne grapes, mustard seed, cucumber, and a Mexican pickled egg atop onions and jalapeno. Each item is pickled in a different brine. Served with horseradish mustard and wedges of housemade duck fat pizza dough flatbread.
Bone Marrow Fritters, $7
Bone marrow is brined, scooped from the bone with a wooden spoon, and breaded in an egg wash, flour, and seasoned Panko. Topped with a sprinkling of fresh herbs, the fritters are served with a smoked tomato vin, made from hot smoked and roasted tomatoes.
Piggy Plate ($9)
Comprised of a "rotating selection of piggy parts," this piggy plate included fried pork belly, fried pigs ears with horseradish, and disks of pork rillete made of pork confit in duck fat, studded with pistachios and fried parsley.
Short Rib Slider ($4)
Short ribs are slow-cooked bourgignon style, in "lots of red wine," with bacon skin and beef and chicken stocks. After a 6-hour braise, the sauce is reduced and the melty meat topped with a housemade creme fraiche, pickled horseradish, and watercress. The kaiser roll is from Pinkie's bakery, as are all of the menu's breads.
Manilla Clams ($9)
Plump clams are sauteed with housemade chorizo, garlic, and rapini until they just open, and are served with a grilled slice of Pinkie's baguette, which is necessary for the ample pool of brothy juice at the bottom of the bowl.
Chef Justin Deering
The Waffle Shot, your brunch opening act.
Deering plans on revamping the brunch menu next, but we hope the waffle shot remains!