Matyson Adds BYOB Brunch

Sunday April 22nd marks the launch of brunch at Matyson. Brunch service will be run by Adam Wilner and Cheri Fairall. Wilner was a long time sous chef at Matyson and was most recently at Side Car. Fairall will be running the front of house and is also a long time Matyson employee. The duo will be serving up a farm-fresh menu featuring house made bagels, eggs broken down by preparation method, sandwiches and salads. Along with the food there will be a few BYOB drink mixes ready to serve.

Brunch is available Sundays from 10:30 a.m. to 2 p.m. Walk-ins are welcome.

Matyson Brunch Menu

Farm Fresh Eggs

Poached 11
Crispy pork rillette, sourdough, smoked paprika-brown butter hollandaise

Fried 11
Breakfast sausage sweet potato & poblano hash, cilantro crema

Frittata 12
Jumbo lump crab, asparagus, goat cheese, oven dried tomato

Scrambled 11
Smoked salmon, caviar crème fraiche, potato latkes

Omelets 10
Chef’s daily inspiration

Quiche 9
Wild mushrooms, local spinach, asiago


Brioche French Toast 10
Peanut butter mousse, bananas, bacon maple

Sweet Potato Waffle 10
Toasted marshmallow, bourbon-pecan praline

Sandwiches & Salads

Falafel Wrap 9
Hummus, carrots, napa cabbage, soft wheat tortilla

Pork Belly Egg & Cheese 10
House made smoked onion bagel, harissa mayo

Bibb Salad 9
Cucumber, breakfast radish, pumpernickel croutons, poppy seed ranch

Sides 3

Green Meadows Farm Bacon

Green Meadows Farm Scrapple

Breakfast sausage

Hash browns

Butch’s yogurt & granola

Sauteed greens

House made bagel & cream cheese


Carafe of:    8

Orange Juice

Bloody Mary Mix

Leslie’s Lemonade

Pellegrino 6

Panna 6

Coffee 2.5

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