It's no surprise that brunch at Locanda Verde is as good as everything else there. The morning meal is the perfect way to integrate Karen DeMasco's insane talents with chef Carmellini's, and it's a beautiful canvas that they can work on together. To help you make your way through a menu that's full of excellent choices, let us make a few recommendations.
My favorite item was a bit of a surprise: the Organic Polenta Waffle with Marsala and Apple Syrup. The waffle is always on the menu, but the dressings change. In this case, the syrup is the real winner—it's a combination of sweet and tart where both flavors are boldly pronounced and jump around in your mouth. A large dollop of whipped cream and apple slices come piled on top of the waffle, but they're practically unnecessary. As for texture, the polenta base has enough grit and hearty chew to set it apart from other waffles, but not so much that it loses its identity as such.
More favorites, after the jump.
For something a little different, try the Wood Fired Uova al Forno, a round casserole filled with eggs and autumnal veggies like giant carona beans and Tuscan kale, all topped with a thin layer of mozzarella. Though the eggs were overdone (only one had a semblance of gooeyness, while the other two were pretty much cooked through), the veggies really redeemed the dish. They're stewed in a tomato and pancetta broth that makes the otherwise tough veggies soft, glorious, and full of flavor. Long after we'd left the restaurant, one of my companions lamented the one bean left in the dish. Request the eggs cooked soft if you're particular about it, and you'll be sure to enjoy one of the best egg dishes you've had in a while.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.