Monday, August 18, 2014

Brunch at Tazza Kitchen: No Syrup Needed

Johnnie Bud and I have been big fans of Tazza Kitchen since it opened in Cameron Village earlier this year. They've got a great cocktail menu and and a foodie menu made for sharing each other's plates, so of course we were excited to hear they were adding Sunday brunch to their tasty lineup.

We called ahead around 12:30 p.m. on Sunday and were thrilled to hear there was no wait to seat two, so we drove over to Cameron Village, sat at the bar, and quickly ordered a Sunday afternoon staple - mimosas, please! (Very happy to report that they used fresh squeezed orange juice and a very generous pour of prosecco at $6. Next time, we'll go for the $12 1/2 liter carafe option.)

The brunch menu wasn't super vegetarian-friendly, but still super appealing nonetheless.

  • Johnnie Bud ordered the French Toast: house-made brioche, cashew praline butter, blueberry vincotto sauce, basil, whipped mascarpone - $9.5
  • I chose the Broccoli Rabe & Smoke Mozzarella Sandwich: oven roasted tomatoes, smokey tomato mayo - $9.5

Neither disappointed, but Johnnie's choice was clearly the brunch champ this go around. The blueberries and praline butter made a great sweetener - no syrup required!

My sandwich was a good choice with the mayo on the side, but would have been a better breakfast item with a fried egg or egg over medium/well added in between the ciabatta slices.

We got plate envy watching the Huevos Rancheros (corn tostadas, chorizo, sofritto, baked eggs*, salsa verde, pico de gallo, crema, cranberry beans, hash browns - $10.5) and Breakfast Pizza (b├ęchamel, bacon, mozzarella, grana padano, baked local eggs - $13) being delivered to nearby tables, so you can bet we'll be back in the coming weekends to try those options A.S.A.P.

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