Fried Polenta with Maple Syrup and Sea Salt ($11)
This snack is a spin on French toast; it's almost doughnut-light with crisp edges and rich, nubby-textured polenta center.
Bacon 'Chips' & Scrambled Egg Dip ($10)
If you can't decide between sweet and savory brunch options, Chef Quagliata suggests this snack as a starter before moving on to the sweet stuff. Warm soft-scrambled eggs are made even more creamy with a little creme fraiche. The bacon is cooked crisp so it stands up to dipping.
Pastry Plate ($8)
Including a light and airy muffin studded with tart blueberries, a buttery black currant scone, a pear bow-tie, and a moist apricot babka. (The secret, says pasty chef Sunny Raymond, is sour cream in the dough.)
Poached Eggs Victor with Dominican Beef and Rice Hash ($17)
Sirloin tips braised until they are falling apart into the warming hash, topped with blistered shishito peppers and an oozing poached egg. It's stick-to-your-ribs comfort food, hangover or no.
Brioche French Toast ($14)
The center is rich and custardy and the edges are lightly caramelized. It's topped with a tart roasted apple compote.
Homemade Gravlax ($16)
Served on a cream cheese-smeared bagel (or a bagel chip; Chef Quagliata is still deciding) with a crisp salad of julienned peaches, radishes, pickled beets, and teeny cucumbers from Norwich Meadows Farm.
Thai Spiced Lemonade ($12)
Ginger, kaffir lime leaves, lemongrass, and Thai basil bring out the herbal flavors of gin in this refreshingly tart lemonade cocktail. A layer of Damson plum gin floats on top.
Saffron Pappardelle ($16/$26)
If you feel more lunch-y than brunch-y, a few pastas will be available. This vegetarian option included paper-thin zucchini ribbons, tiny jewel-like tomatoes, and a slow-burning chili heat.
Vegetable Frittata Sandwich ($14)
Swiss chard and eggs served on rosemary focaccia with arugula and prosciutto.