the weekend buzz

“Brunch at USC, Make Your Own Bloody Mary, Lots of Lobstah”

Market Brunch Begins at Union Square Café 

For the first time in 25 years, Union Square Cafe (USC) is now serving brunch. Their Greenmarket-inspired weekend brunch menu from Chef Carmen Quagliata, will be served alongside lunch classics like the USC burger and popular pastas, from 11:00 a.m.-2:30 p.m. Chef Carmen’s new brunch menu was inspired by the abundance of beautiful produce in the market and the menu will change weekly based on what is fresh and in season. 

Menu highlights will include:
 
Snacks
Basket of Sunny’s Pastries  
Bacon “Chips” & Scrambled Egg Dip
Crispy Fried Polenta, Maple Syrup, Sea Salt
Pancetta Cotto Bruschetta, Quince Preserves
 
appetizers
Chicken & Arborio Rice Soup with Peas, Rosemarino, Meyer Lemon
Wild Mushroom Sformato with Rosemary-Walnut Oil, Garlic Crostino
Warm Gulf Shrimp & Winter Citrus Salad with Crispy Polenta, Spicy Fried Basil
 
brunch
Vegetable Frittata Parmigiano
Fried Egg on Zucchini & Eggplant in Scapece
Homemade Gravlax with Market Salad, Pickled Beets, Bagel Chips
Poached Eggs Victor with Dominican Beef & Rice Hash, Black Pepper Cream
House Made Brioche French Toast with Roasted New Crop Apple-Caramel Compote
 
pasta
Tagliatelle with Wild Mushrooms, Spinach & Sunny Side Up Egg
Chicken Tortellini in Brodo
Ricotta Gnocchi with Tomato-Basil Passatina, Pecorino Romano
 
main courses
Pan-Roasted Chicken with Warm Buttermilk Biscuit, Bacon-Braised Kale
Smoked Shell Steak with Roasted Vegetables, Bone Marrow Mashed Potatoes
 
USC will also serve seasonal brunch cocktails, as well as single-origin coffees, roasted locally by Dallis Bros. Coffee.
 
The restaurant is currently accepting reservations over the phone at 212-243-4020 and through Open Table. Guests will also be welcomed on a walk-in basis.
 
Lots of Lobstah at the Seaport’s Fulton Stall Market
 
Every Sunday from 11-5 Lots O’ Lobstah will be serving its fresh caught Maine lobster rolls at the South Street Seaport’s Fulton Stall Market. Lots O’ Lobstah offers four styles of lobster rolls including the classic Maine style roll and a special spiced up “NYC” roll. Half size Lobstah Pops, salads and as the weather cools – a hearty lobster chowder will round out this seafood menu. 

Created by Elena Scotti, a former community service center director in Maine, these affordable lobster treats are caught, picked, cooked and delivered fresh daily in vacuum-sealed chilled containers from a small family run lobster pound located on the working waterfront of Mount Desert Island.  Scotti prepares the food and seasonings herself. Enjoy! 

Make Your Own Bloody Mary at the Red Eye Grill

I am very particular about my Bloody Marys. I like them spicy and salty, with fresh horseradish mingling with hot peppers and skewered olives or pickles to boot. If you’re in the mood to custom blend your own Mary, then head over to The Red Eye ((890 Seventh Avenue) is now offering you the chance to “Make Your Own Bloody Mary” tableside starting at 11:30am on Saturdays and 12pm on Sundays (through 4:30pm both days). 

For $30 you get a mini carafe of homemade tomato juice for two (garnished with Old Bay Seasoning on the rim and a celery stick), two jumbo shrimp and all the flavorful mix-in ingredients you can ask for: lemon zest, black Hawaiian sea salt, Muffeletta, chili pepper relish, pickled watermelon, horseradish, tempura caper berries, celery slaw, clam juice, and even beef consommé.
 
And for an even more sumptuous seafood and drink combo, you can add Oysters (for $8 a person), Lobster (for $10 a person), and King Crab (for $15 a person). Bottom's Up!

Happy Weekend!

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