Easy Like Saturday Morning | An Eggcellent Cypress Tavern Brunch Update

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Great view, clockwise from 11am: Breakfast Sandwich, Short Rib Benedict, Lobster Frittata, and Rio Gold.  All dishes captured beautifully by GM Nicole Kelly.

Crispy, bright-yolked eggs and toasty treats laced with butter.  That’s what brunch is all about, and Cypress Tavern Chef de Cuisine Max Makowski is introducing a new set of dishes to make a proper Weekender of all of us.

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Crépinette.

“At Cypress, it’s about the classics as a point of reference — which for me as a cook is great and also approachable to our guests,” he explains. “From there we re-tool an element or two.  The Short Rib Benedict is a perfect example of this.  Béarnaise with meat.  It just makes sense.”

Wood Grilled Shrimp

Wood Grilled Shrimp.

Max also added Wood Grilled Shrimp with preserved lemon, Calabrian chilies and brown butter.  These are head-on and full of juice.

“For me, you can put that on a table and share it with people; it’s in that spirit,” says Max. “They’re easy to grab and eat.”

In the end brunch is all about the eggs. People are always asking for a Basic Breakfast, which we like too, so Max added two eggs any style, with thick cut bacon and crispy potatoes snowy with pecorino and some Zak the Baker bread marked on the wood grill.  And it doesn’t stop there.

Grilled Hanger Steak

Grilled Hanger Steak

“If I had to pick a way, I’d say poached is most essential for brunch,” Max adds.  “It’s no longer just an egg.  The thinking here is something like the Bucatini Carbonara, which has been on the brunch menu since we opened last year.  Instead of the traditional way, we add a poached egg on top so that the yolk mixes with what’s on the plate. This sauces it at the table, at the hand of the guest.”

Beet Salad

Beet Salad.

The fried egg on the Grilled Hanger Steak acts in much the same way.  The juice from the meat drips into the rösti it sits on — think the ultimate hash brown made with shaved potatoes sizzled in clarified butter until crispy on the outside, creamy on the inside.  This is something a little different, a traditional Swiss preparation that you don’t see all the time.  It all combines with the yolk when the egg is cut.  Like French Onion Soup, this dish tows the lunch end of the brunch line, so those whose alarms aren’t set on Saturday and Sunday aren’t left hanging upon a 1 or 2pm arrival.

All these goodies are live tomorrow, so pull up a chair, tap into a stream of Endless Bloody Marys or Mimosas, and Weekend like a pro!

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