Savory and Hearty Brunch Plates

We approach our savory brunch plates as a series of deliberate contrasts. Instead of overwhelming you with portion size, we focus on the interplay of textures, like the crunch of house-made baguette against grilled pork in our Bánh Mì or the drizzle of hot honey on our fried chicken. These are dishes meant for slow eating and conversation, not a rushed weekend meal.

Our approach to savory brunch is simple. We strip away the unnecessary to let the ingredients speak. Every dish on our Sunday menu, from the Fried Chicken and Waffles to our Steak and Frites, is a lesson in balance.

Take the Fried Chicken and Waffles. We do not just fry chicken. We monitor the coating to ensure it stays crisp against the warm waffle. A final drizzle of hot honey ties the savory poultry and sweet waffle together, creating that moment of harmony we look for in every bite.

Then there is the Steak and Frites. We serve char-grilled minute steak with house-made truffle potato crisps. The béarnaise sauce is prepared fresh, adding a rich, acidic cut to the savory meat. It is a hearty plate, but it is light enough that you do not feel weighed down for the rest of your Sunday.

The Bánh Mì is perhaps our most travel-inspired plate. We spent time in Vietnam watching street vendors balance grilled pork, fresh herbs, and the perfect baguette. We brought that technique back to our kitchen in Malviya Nagar. The bread is key, with a thin, crisp crust and a soft interior that holds the char-grilled pork patties and fresh herbs without turning soggy.

We plate everything to be eaten at a leisurely pace. Brunch here happens every Sunday from 12:30 PM. We recommend reaching out to confirm your table in advance as our space is limited.