Sundays Are Changing At Aldine
George and Jennifer Sabatino‘s restaurant, Aldine, experimented with brunch on Easter. They tried it on Mother’s Day, and in a quiet, dry-run last weekend. But now they’re going to make it a regular thing starting this Sunday, December 20, and that’s not the only change they’re making.
They’re going traditional(ish) with the new brunch menu, offering favorites like poached eggs on toast with crispy potatoes (pictured above) and gluten-free pancakes with caramelized bananas. They’ve also got house-made, thick-cut Berkshire bacon served with hot sauce (because seriously, what’s better at breakfast than a big ol’ plate full of bacon?) and, to balance that, plates of granola with house-made yogurt and scratch fruit preserves. For you drinkers, Bess Gulliver has a special brunch cocktail menu including a “winterized” Pimm’s Cup made with local cider and fresh ginger juice.
Brunch starts at 11am and runs until 2pm. We’ve got the full menu below:
Aldine Brunch Menu
plates
daily omelette : cultured butter : arugula salad 12
poached eggs on toast : crispy potatoes : horseradish aioli 15
grilled romaine hearts : chilled shrimp : almost caesar dressing 15
gluten free pancakes : caramel bananas : vanilla butter 12
housemade granola : our yogurt : seasonal fruit preserves 8
sides
thick cut berkshire bacon : good hot sauce 7
breakfast sausage patty : maple syrup 7
crispy potatoes : aioli 6
yeasted donuts : apple cider 6
cocktails
bloody mary 11
pear bellini 11
mimosa 11
winter pimm’s cup 12
As for Sunday dinners, the Aldine crew is going prix fixe. They’re doing three courses for $35–which is a hell of a deal, considering the first two courses will consist of choices from the regular dinner menu, and the third will be a choice of two different desserts. That kind of meal would run you double that, easy, on any normal night.
Sunday dinners start at 5pm and the normal menu will not be served.
Aldine [f8b8z]
