Sunday Brunch at Fitler Dining Room


Fitler Dining Room has certainly got the town buzzing this week. this week. First, Craig LaBan handed out a stellar review in the Sunday Inky, then they added soft-shell crabs to the menu (which is a sure-fire way to rile up the locals), and now they have added a brand new Sunday brunch.

Thats right, Fitler will now be serving brunch from 11 a.m. to 3 p.m. every Sunday. The menu will be a little more casual than the regular dinner board, with a few fun, Philly-inspired dishes. Highlights of the new menu include oysters on the half shell; a farm egg omeletee with nettles “Florentine,” smoked chevre, and melted onion; a brioche French toast with strawberry-rhubarb compote and whippped ricotta; and something called “The Edwin” made with griddled toast, house pork roll, fried egg and New York cheddar fondue.

Fitler also will be offering a special Sunday morning drinker’s menu with the typical mimosas and white sangrias, as well as a “Cleopatra’s Last Kiss”–a spin on a kir royale with Anthem Pear and Sinebrychoff Porter.

The crew did a soft launch for brunch service last weekend, but will be fully up and running and ready to serve come this weekend.

Fitler Dining Room [Official Site]

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  • 15th and Fairmount

    The descriptor ‘farm’ or ‘hen’ in front of the word egg on some of today’s menus, drives me insane! Unless its a quail egg, or duck egg, or ostrich egg, or a baby blue robins egg, we know that it came from a hen, that more than likely lives on a farm.

    • badjack

      I agree to some extent, but when used properly I think the term “farm” egg is normally used to let you know that it’s not some cheap, factory-farmed egg, and that they’re shelling out (hah) for a better quality egg, like cage free or whatever.

  • whocares

    what came first: The d-bag “foodie” blog commentator or the egg? Hopefully the two people below can figure that out.