Eberly, on South Lamar, launches their weekend brunch beginning this Saturday, April 1 from 10 a.m. to 2 p.m., as well as expanded weekend hours in the Cedar Tavern bar, opening at noon on Saturdays and Sundays.

Brunch will be served in the Dining Room, study and patio on Saturday and Sundays from 10 a.m. to 2 p.m. Featured dishes will include, Crab ‘n’ Grits, with gristmill grits, soft shell crab, Fresno chile relish, sauce vert, bacon vinaigrette and sunny eggs; New Ol’ Fried Chicken, with waffle fried chicken, brandy maple truffle drizzle and farm salad; Seasonal Hot Cakes, the Brunch Board featuring cured salmon, duck ham, soft cooked egg and lemon ricotta, along with housemade pastries and a number of brunch pizzas, rotating weekly and more.

Eberly will also launch a new brunch cocktail menu featuring twists on classic beverages, available by the glass or carafe, including the Eberly Bloody Mary made with housemade mix, bellinis available with a seasonal selection of purées, Gentle‘man’ Mimosa and an Orange-Thyme Daiquiri, along with a selection of wines and draft beers.

Brunch beverage service will continue past 2 p.m. at the Dining Room bar. In addition, the Cedar Tavern bar will expand its weekend hours, opening at noon on Saturdays and Sundays, offering the regular tavern menu.

Reservations for brunch are now available and can be made on OpenTable or by calling 512-916-9000.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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