Posted by Jason Sheehan on April 18th, 2012
Square Peg‘s roll-out has been a thoroughly slow-motion affair. During its first weeks, it was operating in a kind of limited, soft-open mode with a cap put on reservations and parts of the menu still in flux. With great caution it moved into regular dinner services, then added lunch. And now, starting Saturday, April 21, it will begin serving a weekend-only brunch.
So what will brunch at a Matt Levin restaurant look like? Surprisingly…normal. A lot of eggs. A lot of bacon, bananas Foster french toast with coffee-caramel sauce, scrapple hash with long hots and a breakfast poutine.
Now granted, this is only normal when compared to some of the other weirdness Levin has gotten up to over the years, but the man seems to be a dedicated brunch fan, understanding that it is the pure, primal pleasures (and some booze) that get people out of bed on a Sunday morning. Thus, there are fresh-made donuts dressed in cream cheese frosting and apple-cinnamon oatmeal with apple butter, a chorizo breakfast sandwich and sides of applewood-smoked bacon.
Speaking of booze, Square Peg also has a dedicated cocktail menu just for brunch, including such diversions as a bacon-infused scotch Bloody Mary, a bourbon royale (brown liquor and champagne? For breakfast? How did they know my breakfast routine?) and five kinds of juleps.
Square Peg’s brunch will run Saturdays and Sundays from 10am-3pm–that extra hour beyond the traditional brunch cut-off being a tender mercy for those still shaking off the previous night’s fun. And, of course, the full lunch menu will be available throughout.
Square Peg [Official website]
10th and Walnut St, Philadelphia, PA
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