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.
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.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.