Seasonal Offerings Include Baked Goods & Sharable Brunch Entrées

Gardner will begin to offer Sunday brunch service starting on September 20. The menu, designed by Chef Andrew Wiseheart, will change seasonally and focus on seasonal dishes made for sharing. Brunch will be available every Sunday from 10:00 a.m. to 2:00 p.m. at the restaurant. Brunch reservations are not required but are accepted and can be made directly at gardner-austin.com/reservations.

 

To kick off this weekly brunch event, Gardner will be offering five baked goods, three individual assorted menu items served with a bialy, and eight main entrées. The brunch entrée menu will include several egg dishes including a vegetarian omelet made with seasonal vegetables ($14), scrambled eggs with short ribs and hollandaise ($22), and a duck egg salad with parmesan and served with a wheat cracker ($14). The brunch entrée menu will also include a beet hash ($16); ricotta pancake with peaches, pecans and sorghum ($11); rice girts with shrimp served with field peas ($17); a fried chicken sandwich with grilled red onion, marjoram and fried egg mayo ($16); and a dry aged rib eye sausage with mustard greens, yellow mustard, and shishito pepper jam ($15).

 

Gardner’s baked good offerings at brunch will include a hazelnut chocolate doughnut with chicory ($4), sticky bun with caramelized white chocolate and pistachio ($5), rye English muffin served with butter ($3), red fife wheat biscuit served with lavender honey ($3), and a mascarpone Danish made with pickled walnuts and lemon ($5). The baked goods section will change frequently giving visitors a chance to begin their morning meal with a wide variety of freshly made options.

 

The menu will also include a select offering of bialys ($13) served with avocado and radish; redfish, arugula and crème fraîche; or pickles and preserves. Gardner’s brunch menu will also include Bloody Mary’s handmade with tomato, horseradish and jalapeño served with crushed ice. 

WHO:              

Gardner, led by Chef Andrew Wiseheart. Wiseheart’s cooking reflects techniques and flavors accumulated throughout his travels as well as his Texas roots. Wiseheart’s recent accolades include Eater Austin’s “Chef of the Year” 2014, CultureMap Austin’s “Chef of the Year” in 2015, and three consecutive nominations for The People’s Best New Chef: Southwest from Food & Wine in 2013, 2014 and 2015. Additionally, Gardner was recently nominated by Bon Appétit magazine as one of the 50 best new American restaurants for 2015.

WHEN: 

Every Sunday beginning September 2010:00 a.m. to 2:00 p.m.

WHERE:           

Gardner, 1914 East 6th Street, Austin, Texas 78702

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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