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June 9, 2008

All-day Sunday brunch at Abacrombie

AbacrombieBrunch.jpgMultimedia Editor Mary Hartney tells me she had dinner at Abacrombie the other night and her server told her the restaurant is now open for brunch on Sundays from noon to 7 p.m. (with no dinner service). It's the upscale version of the all-day breakfast trend we were talking about earlier.

Still, those are the most extreme hours for brunch I've heard of at a restaurant that doesn't do all-day breakfasts otherwise.

Here's the brunch menu from its Web site: ... 

Steak and Eggs
Cast iron bistro steak, scrambled eggs, brown butter hollandaise

Eggs Benedict
Poached eggs, ham, brioche toast, classic hollandaise

Omelet
Roasted wild mushrooms, baby spinach and gruyere

Amaretto French Toast
Apple wood smoked bacon, toasted almonds, maple syrup

German Apple Pancakes
Pink lady apples, maple syrup, apple wood smoked bacon

Grilled Tuna Salad
Ahi tuna, grilled escarole, lemon-caper emulsion

 

(Chiaki Kawajiri/Sun photographer) 

Posted by Elizabeth Large at 4:35 PM | | Comments (5)
Categories: Brunch
        

Comments

Speaking of Sunday, any good tips on places to take dad for Father's Day? I am at a loss this year on where to take my husband, although he has hinted that he is in the mood for good ribs.

CKisMom, if "the other half" hankers for good ribs, take him to the Corner Stable in Cockeysville. It ain't fancy, but he'll fer sure get good ribs! Some folks prefer Andy Nelson's, but everything I've tasted of theirs is too spice-hot for me...I like to taste food, not heat.

Andy Nelson's is closed on Sundays -- found that out the hard way. I'd suggest looking at the D@L Bar-B-Que threads (see the categories on the right of the blog) for some other possible rib places.

I'm disappointed they don't have sausage. I just figured they'd have some really delicious sausage, and I've been thinking about it since.

I'll probably still go, however. I dug that place.

Back to Abracrombie,

Amazing. Great food and service. Don't want to say to much, because I'm afraid more people are going to find out about it and it will be harder to get a table.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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