This week's tips from a hotel concierge
Your Personal Concierge
Top Four Brunch Spots in NYC
Brunch is a popular meal for big-city locals and visitors alike. Almost every restaurant offers some sort of brunch option, making it difficult to narrow down the list to the very best. Here Tom Bell, Chef Concierge at SIXTY SoHo, shares his top four brunch spots in NYC.
If you’re in the mood for seafood, visit Seamore’s in Nolita. This “airy and frenetic brunch locale features adventurous and crowd-pleasing dishes like the fried fish cake bennies and seared fish tacos,” Bells says. Although the restaurant places the focus on succulent cuisine from the sea, the brunch menu also includes tried-and-true breakfast staples like Avocado Toast—on an everything bagel with roasted tomatoes, poached egg and chili flakes for an extra kick; and a dolled-up version of the classic bacon, egg and cheese with applewood bacon, a poached egg and béchamel.
Also downtown, Greenwich Village brunch spot Dante features mouthwatering Italian fare and Instagram-worthy creative cocktails in a quaint atmosphere. “Sip on a mouthwatering Garabaldi with campari and fresh orange juice,” Bells says. “Pair it with a green bowl of quinoa, which includes spring peas, green beans, avocado, arugula and a soft poached egg.” Other healthy yet satisfying brunch fare includes house-made hazelnut granola with blackberry, elderflower compote, Greek yogurt and honey; and the protein-packed steak, egg and provolone panini with arugula and romesco.
On the Upper West Side, Jacob’s Pickles offers much more than the classic tart New York treat. “This bustling brunch den of comfort food features biscuits and fixings, banana pancakes and pickled things,” Bell says. On the pickled front, restaurant patrons can pick from pickled eggs, dilly green beans, sweet and sour carrots and more.
Across town on the Upper East Side, The Penrose features an extensive selection of craft brews, wine and spirits in addition to a brunch menu teeming with flavorful fare. “Try the bacon, egg and oyster sandwich and an El Poblano Chelada cocktail made with Narragansett Lager, Penrose bloody mix and Sichimi Togashi (a Japanese spice mixture) with salted rim,” Bell suggests.