Sunday-morning sustenance: Brunch debuts at Summit


1 comment

Moules frites: Mussels, garlic and aioli.

Dear Those Who Brunch,

The Broadmoor's Summit restaurant has been picking up some slack while the Golden Bee is closed for renovations — it unveiled lunch hours some weeks back — and the expansion continues with new brunch offerings.

Now, this ain't your average all-you-can-drink of bottom-barrel-champagne-and-OJ afternoon: Individual, flute-sized drinks will run you $11.25 each. But something like the simply named Sparkling Summit — passion fruit, pineapple juice, Royal Tokaji, Tuaca, Le Colture Prosecco and Angostura bitters — comes off like a complex, bubbly powerhouse of sweets and sours. It will pull your eyelids open if they aren't already; not to mention that once you drink it, says a coy menu, "now you're a rock star."

Chef de cuisine Mark Musial turns up the charm with highlights like poblano-cheddar biscuits with chorizo gravy ($9); an elegant croque-madame ($12), which, being full of ham, Mornay sauce and a delicate fried-egg, plays like a country breakfast to-go; and the moules frites ($16), a dish with so incredible a butter-blonde broth at the bottom — so clean and so hugely flavored, like breath strips made from white wine, butter and garlic — that it's almost an emotional letdown to eat the final spoonful. The cream-colored mussels were themselves as plump and pitch-perfect as a certain British singer.

There's more — a peppery, horseradish-laced Bloody Mary ($11.25); the Summit burger with bacon and fried egg ($13); and winners from other menus, like the lobster and potato chips on brioche ($16) — and it makes for a formidable addition to the scene. Notably, normally heavy foods, like butter sauces, gravies, and entrées enriched with eggs, were all turned into light, little things.

See below for the menu, and here for more photos from our (comped) lunch. All photos are by Matthew Schniper.



Showing 1-1 of 1


Add a comment

Clicky Quantcast