Sunday Brunch at Plats: A Slow, Intentional Feast

This is what an unhurried Sunday looks like at Plats. A table full of thoughtful plates, fresh cocktails, and good company. There is always something new to discover on our à la carte brunch menu.

A celebration of contrasts. The crispness of our fried chicken meets the softness of a warm waffle, brought together with hot honey and a sunny side up egg. This is one of our most popular weekend brunch dishes.

I believe dessert should have a bit of drama. Here, we are torching the top of our Peaches and Cream, creating a caramelized crust that gives way to a cool, vanilla bean crème brûlée.

Simple, timeless, and exactly what a weekend deserves. Our Steak and Frites features grilled steak, creamy béarnaise, a rich jus, and delicate, house-made truffle potato crisps for that perfect crunch.

Good reasons to stay for one more. Our brunch cocktails are crafted to complement the food and the mood, from bright and citrusy mixes to something a little more spirit-forward.

A salad that is anything but expected. This bright composition features sweet watermelon, crisp cucumber, and a jalapeño agua chile, finished with feta and toasted quinoa for a balance of sweet, heat, and crunch.

The Braised Lamb Omelette is pure comfort. I fill soft folds of egg with tender, slow-cooked pulled lamb and sharp goat's cheese, then finish it with a red wine lamb jus.

Your table is waiting. I designed Plats to be a warm, inviting space where you can settle in for a slow meal. No frills, just good food and a comfortable place to enjoy it.

Our brunch menu changes with the seasons, but here is a glimpse of what you might find. I focus on a mix of savory and sweet plates, with special attention given to eggs and fresh produce.