If you haven’t been to Tre Rivali inside the Kimpton Journeyman Hotel at 200 N. Broadway for brunch, consider this your invitation to put it on your list.

A recent visit to the Mediterranean-themed restaurant, now under the direction of Chef Paul Funk, offered both a satisfying selection of hearty brunch dishes and a new Bloody Mary board that rounded out the experience.

Bloody Brunch Board

First, the Bloody Mary Board. Whether you’re a fan of a great Bloody Mary cocktail or the often over-the-top garnishes, this clever creation is truly the best of both worlds.

The Bloody Mary itself, made with Grey Goose vodka and house mix, is a beautifully balanced creation that’s not too sweet or salty. It’s moderately garnished with olives, lemon, lime, a pickled Basque pepper and a skewer of grilled haloumi cheese. The prerequisite beer chaser accompanies.  

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You can enjoy it on its own for $15, but it also comes spiffed up with a brunch-style charcuterie board generously filled with a variety of charcuterie, cheese, delicious pickled vegetables and olives. 

For those who’d prefer, there are myriad other options for brunch drinks from the classic Mimosa and Bellini to BYO Bubbles featuring a bottle of bubbly with a choice of three juices (orange, pineapple, cranberry, grapefruit and apple) for $85. Wine, beer and zero proof cocktails are also available.

Memorable brunch

Happily, the remainder of the brunch menu is also compelling. There are lighter options like an acai smoothie bowl ($15), Greek yogurt and granola ($12) and avocado toast topped with marinated cherry tomatoes, radishes, basil, and everything seasoning on sourdough ($14; add an egg for +$3).

There are also shareable items, including housemade arancini filled with saffron risotto, feta and preserved lemon and served with harissa aioli ($14). 

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The portion is perfect for sharing among two to four people and the arancini are delightfully crisp on the exterior and beautifully earthy – with a pleasant pop of lemon – on the interior. The harissa aioli was a perfect complement, imparting bright, peppery and slightly smoky notes.

Egg options range from standards like eggs, meat and toast ($17); steak and eggs ($29); and omelets ($18-19), though we opted for the Hoppel Poppel, a skillet of scrambled eggs, Italian sausage, ham, bacon, green onion and fingerling potatoes that’s not only delicious, but loaded with texture thanks to the addition of crispy pretzel croutons ($19).

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Breakfast pizza is also a win. Made with Tre Rivali’s house pizza dough, the substantial pie is topped with white sauce, fingerling potatoes, bacon, fennel sausage and scrambled eggs and cooked in the restaurant’s wood-fired oven ($21).  It’s a large pizza that could be easily shared with the table (it also reheats reasonably well at home).

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If you’re in the mood for something sweet, there are hearty buttermilk pancakes that can be topped with caramelized bananas, chocolate chips or berry compote ($14 and +$3 for toppings). Or you can opt for the baked brioche French toast, which eats like a sweet bread pudding with a soft, sweet interior, crispy exterior and delicious berry compote and whipped creme fraiche on top ($14).

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Our server, Mimi, recommended trying it as a shareable item. It was good advice as it capped off our meal much as a great dessert might. 

For those who’d prefer something more akin to lunch, the Tre Rivali brunch menu also includes three main dish salads, a signature burger, lamb burger and falafel pita.  You can view the entire menu online.

Brunch at Tre Rivali takes place on both Saturday and Sunday from 8 a.m. to 2 p.m. Reservations can be made online.