If the line winding through the courtyard at 10 a.m. on a recent Sunday was any indication, Central Kitchen's new Sunday brunch service is going to be a big hit. The restaurant's stunning layout has been much discussed since the restaurant opened in May, but the ample amounts of late-fall sunlight pouring into the indoor-outdoor space, not to mention the pork belly benedicts coming out of the kitchen at rapidfire pace makes brunch feel like a pretty natural fit for chef Thomas McNaughton and his team.
"It was the dirty B-word for so long," McNaughton tells us while putting the finishing touches on an order of eggs and cinnamon rolls. "No one wanted to do brunch at first. But the space dictates it." Brunch service started November 11, and McNaughton seems quite happy with his decision.
"I love what brunch has done, it's what we originally intended," he told us. "People treat it like a more laid-back atmosphere, it's the kind of place they want to return to."
The same careful attention is paid to the brunch menu as the oft-changing dinner menu. Seasonality, creativity, and deliciousness remains the priority.
"Everything is made in house -- the only difference in the menu creation is eggs," McNaughton said. "But it's still a 'selfish' menu; these are all things that I want to eat."
So in addition to that Pork Belly Benedict, to fulfill the "fat on fat on fat" brunch craving, there are three raw bar items, baked sweets, and a selection of wine-based cocktails from the Bon Vivants.