If you’re counting the days until the weekend, we’ve got some good news for you.

Pilot Project, 1128 N. 9th St., is celebrating the new year by rolling out its first-ever brunch service on Sundays from 10 a.m. to 3 p.m.. And it comes complete with bottomless mimosas, a bloody mary bar and brunch dishes that run the gamut from candied bacon benedict to vegan mushroom hash.

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Sunday Funday

When it comes to brunch drinks, the field is pretty well covered. Beer lovers have their choice of Pilot Project brews, which run the gamut from Shandys to Porters. But, there’s plenty more where that came from.

First, there’s the Bloody Mary Bar ($14- $16, depending on your choice of spirits) featuring: 

• Choice of bloody mary mix (Pilot Project house mix or Zing Zang); 
• Choice of alcohol: vodka (Tito’s, Waterford Stillhouse, Grey Goose) or tequila (Teramana Blanco, Teramana Repo, Magenta Blanco or Mijenta Repo); 
• Choice of rims (tajin, celery salt or candied bacon); 
• Choice of garnishes from pepper bacon and cheese curds to beef sticks, house pickled veggies, pickles pepperoncinis, olives, celery and a variety of hot sauces.

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If bubbly is more your vibe, there are also bottomless mimosas featuring prosecco served with a flight of orange, cranberry, pineapple and grapefruit juices ($30 for two hours).

From there, you can choose from a classic French 75, Espresso Martini (Tito’s, cold brew, Kahlua, oat milk); or a H’Ale Mary (a beer chaser poured into your Bloody Mary); or a House Bloody Maria (tequila, tomato juice, Pilot Project spice blend).

Brunch dishes

Once you’ve got that figured out, the question becomes: Sweet? Or Savory?

The sweet side offers up creme brulee French toast made with thick cut sourdough bread dipped in custard and caramelized sugar topping. It’s served with a really delicious kombucha fruit compote and smoky maple syrup ($14).

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Johnny cakes are made with cornmeal flour and served with that delicious kombucha fruit copote and smoky maple syrup (two for $11 or four for $14). Créme Brûlée Oatmeal is also an option. It’s made with steel cut oats, creamy custard, a caramelized sugar top and house fruit compote ($12).

Move over to the savory side and you’ve got the not-so-classic candied bacon benedict which begins with toasted ciabatta topped with candied Sriracha pulled bacon, poached eggs and guajillo chile hollandaise. It offers up a flavor profile somewhere between barbeque and Mexican fare and is served with a generous portion of house potatoes ($16).

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I’m actually kicking myself for not trying the mushroom hash. It features roasted wild mushrooms, house potatoes, vegan scrambled eggs (or traditional eggs upon request), chives and diced root vegetables ($17).

But I won’t complain about the chilaquiles which were just the right combination of soggy and crisp. Crispy tortilla chips were topped with smoky chipotle sauce, scallions and pico de gallo along with two eggs made your way ($13).

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Need more options? There’s also avocado toast (avocado, cherry tomatoes, pickled onions, toasted focaccia, arugula, $14); steak and eggs (two eggs, 6-ounce skirt steak and house potatoes, $22); or the Classic Breakfast (two eggs, house potatoes and a choice of chorizo sausage patties or thick cut bacon, $15). 

And yes, there’s a brunch burger. It features two smash patties on a kaiser roll  topped with cheddar, thick cut bacon and a fried egg. It’s served with house potatoes ($16).

So, go! Have brunch. You can even make reservations if you like.

Pilot Project is open Monday through Thursday from 4 to 10 p.m., friday and Saturday from 11 a.m. to 10:30 p.m. and Sunday from 10 a.m. to 8 p.m. Brunch service is Sunday from 10 a.m. to 3 p.m.