Got plans for brunch this weekend?
If you’re looking for a new spot to indulge with family and friends, it might be time to check out the brand new brunch at The Iron Horse Hotel, 500 W. Florida St., which debuts on Saturday, May 25.
After nearly a decade of serving buffet-style brunch, the hotel will officially launch a brand new plated brunch concept featuring a combination of both savory and sweet entrees along with brunch drinks, including bottomless mimosas for $20. The menu, which was developed by chefs Daniel Jacobs and Dan Van Rite of the JVR Group, will be available every weekend on Saturday and Sunday from 10 a.m. to 2 p.m.
Menu highlights
Highlights include comfort food favorites like biscuits with sausage gravy, fried chicken and waffle and the "Smash Burger Breakfast," an entree featuring crisp hash browns topped with two burger patties, American cheese, bacon, caramelized onions and two over-easy eggs.
"It cures all ailments on a Sunday morning," notes Jacobs.
Additional offerings include two creative takes on eggs Benedict, avocado and smoked trout toasts and lighter fare like granola and yogurt with a mix of seeds and berries.
On the sweeter side, there are peaches and cream waffles, French toast stuffed with mascarpone and rhubarb jam and a selection of muffins, scones and cinnamon rolls baked fresh at Batches Bakery.
Soul Sessions Brunch
The hotel will also be launching a new music feature for its Sunday brunches. Soul Sessions Brunch will serve to highlight some of the city’s hottest DJs, spinning classic soul, funk, R&B and hip-hop. The first Soul Session will kick off on Sunday, May 26 featuring the stylin’s of DJ E.Rich in The Yard.
Brunch reservations are recommended and can be made at Opentable.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
