TWO pop-up brunch service
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The Midwestern inspired “farm-to-fork” restaurant, normally open for dinner service only, will serve elevated breakfast classics by Executive Chef Kevin Cuddihee and Pastry Chef George Kovach. Brunch-goers can expect to see items such as bacon brioche cinnamon rolls, lobster Benedict, and hot chicken & waffles, in addition to a full brunch cocktail menu by Beverage Director Graham Crowe.