America may not have conceived the concept of brunch, but we definitely ran with it and made it a hit. During the Roaring Twenties, partygoers even created a “mini-brunch” that took place in the wee hours of the morning between dinner and breakfast, to refresh and nourish people who were “booty swinging” and drinking all night long – a concept that I (as well as my scale) became all too familiar with at Ole Miss.
In the 1940’s, the Fifth Avenue Hotel featured a “Sunday Stroller’s Brunch” which consisted of sauerkraut juice (barf), clam cocktails (ew), and calf’s liver with hash browns (vomit…twice), according to the New York Times. Luckily taste and traditions have evolved through the years.
The menus of today’s best brunch establishments feature treats such as stuffed French toast with ricotta, asparagus and roast potato frittatas, and the classic eggs benedict. Eateries and Celebrity Chefs alike have grown a cult following due largely in part to their eccentric brunch locales – à la Pastis.
As for me, I adore brunch but I have a profound hatred towards breakfast. I dodge and sleep my way through Sunday morning in order to avoid the inevitable 8 AM invitation from some “crazy” – non merci. Anyone who has ever met me knows I will only get out of bed if “Bellini” and “Mimosa” are used in the same sentence – Harry’s Bar style.
So, in lieu of Easter, I had to find a brunch location that would give me a Euro/Harry’s flair and a decadent and delicious menu. Ecco’s Midtown location has moved to the top of my list as it provides me with all my wants and needs – and it doesn’t hurt that their Executive Chef Craig Richards is cute as a button.
The cutiepatootie and his team have developed an Easter menu that will leave your tastebuds wanting more. So, if you’re looking for something that’s definitely not your mama’s brunch, I suggest you check them out.
Ecco will be open on March 31 from 11 AM – 3 PM and you can go online at http://www.ecco-atlanta.com/child/about/about.htm or call 404.347.9555 for reservations.
MEATS & CHEESES one for 4.75, three for 14, five for 22
Prosciutto di San Daniele: aged ham
Speck: smoke prosciutto
Coppa: cured pork shoulder
Finocchiona: pork salami with fennel seed
Mortadella: fine-ground pork and pistachio
Toscano: house cured, beef & pork salami with black pepper
Bresaola: house cured beef eye round
Soppresatta: spicy pork salami
Garrotxa: Spain; raw goat’s milk; soft Caña de
Oveja: Spain; sheep’s milk; soft
Pecorino Toscano: Italy; sheep’s milk; firm
Idiazabal: Spain; raw sheep’s milk; firm
Gouda: Netherlands; cow’s milk; hard
Tomme: France; raw cow’s milk; semi-firm
Fontina val d’aosta: Italy; cow’s milk; soft
Gorgonzola dolce: Italy; cow’s milk; soft
Mitibleu: Spain; sheep’s milk; soft
TASTE & SHARE
Chocolate strudel 5
Mixed olives 4
Fried goat cheese, honey, black pepper 7
Piquillo peppers stuffed with braised beef 7
Crab fritters, poached egg, pickled peppers 13
Beef carpaccio, artichoke chips, green garlic aioli 12
Mussels, smoked paprika, basil, crème fraiche 10
San Marzano tomatoes, housemade mozzarella, basil 13
Spicy soppresatta, sweet peppers, mozzarella 14
Chili-braised pork, garlic, pappardelle 16
Lasagna, mushroom ragu, béchamel, arugula 18
Tortilla Espanola, potato and egg omelette, arugula, marinated tomatoes 14
Butcher steak, polenta, asparagus, salsa rosso 20
Roasted potatoes with rosemary 5
Pommes frites, mayonnaise 4
Grilled asparagus, black truffle aioli 6
Cripsy pancetta 4 Anson Mills polenta 4
Enjoy your meal and happy Easter my little Style-Setters!