Brunch at the Glass Door restaurant

My memories of brunch seem to be a bit…well, dim. This may come from growing up in the county of San Diego, with (back then) ZERO choices for brunch or waiting in astronomical lines in San Francisco and Chicago for sub par food and the typical turn and burn mentality of the servers, when all I really wanted to do was to hang out a bit, pick at my food and have a couple of beverages…ya know to meet up with the few I had the night before and chat it up with friends.

Now being a chef means that weekends are full of work and drinking is taboo (really) until your day off comes around, so my chance to chill out at a brunch is basically zero, unless I am on one of those rare events called a vacation. I have though, taken my likes and dislikes into account when I was working on the brunch menu for the Glass Door. With a small amount of planning (ie. a reservation), you can leisurely spend a Saturday or Sunday morning or early afternoon at the restaurant, sipping away on Mimosas or Bloody Mary’s and having a go at the sport of relaxing…

With no lines, from scratch cooking, a great view and the first place in Little Italy (and probably all of downtown) to offer a brunch on Saturday and Sunday (we have been open since July), the Glass Door is the perfect way to spend part of your weekend day. Since the holiday’s and now behind us I have been spending a bit more time with the breakfast and lunch staff working on offering some food and beverage specials (like the one shown).

Some of the current menu highlights include our house made granola with pumpkin and flax seeds (& sweetened with real Vermont maple syrup), our 3 grain porridge (oatmeal, amaranth & quinoa, say keen -wa), our made to order omelettes with sauteed shimeji mushrooms, the buttermilk pancakes and Brussels-style Belgian waffles whose batters are made daily, and our famous 1/2 pound Snake River Farms Kobe Beef burger.

As the weather warms there will be some sandwiches and some new specials offered, so we hope to see you soon.

Best,

chefRob

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