Enjoy cocktail carafes & more at new Onesto brunch, launching this weekend
Beginning this weekend, there's a brand new spot to enjoy a leisurely (and delicious) brunch. Onesto, 221. N. Broadway, will launch brunch service on both Saturdays and Sundays beginning Nov. 17.
The new brunch menu features a host of new dishes, including snackable jars and boards, starters and a selection of both sweet and savory brunch entrees created by Executive Chef Alex Sazama that reflect both the restaurant's playful attitude and scratch-Italian fare.
No brunch is complete without a selection of tasty cocktails, which Onesto will offer in spades. Highlights include an Italian-inspired bloody mary featuring basil and garlic infused vodka, housemade mix and Italian garnishes; the Lavender Blue featuring a blueberry lavender shrub, seltzer, housemade limoncello and peach brizard (pictured on right); and The Socialite with Buffalo Trace bourbon, Contratto, simple syrup and ruby red grapefruit juice (pictured on left). Cocktails are $10 each.
Numerous options, including the Lavender Blue, bloody mary, mimosa, basil smash and Broadway bellini) will also be offered in shareable carafes ($45), allowing groups to indulge, share and sample.
Among the starters, guests will find options like cornetti (Italian croissants, plain or chocolate filled, $2.50/$3) with or without cranberry chutney ($1 extra); whipped burrata with fig jam, prosciutto and basil ($12); and beet carpaccio featuring thinly sliced beets enhanced with a lemon shallot vinaigrette, arugula, basil, goat cheese, pickled onions and peppadew peppers ($10).
Savory entrees include choices like the Honest featuring grilled ciabatta, poached eggs, varzi salami, pistachio pesto and rosemary potatoes ($12); a truffled frittata with mushrooms, asparagus, pecorino, mixed greens and rosemary potatoes ($14); breakfast carbonara with pancetta, pecorino and poached egg on pappardelle ($13); wild mushroom ragu served with eggs, arugula and garlic rubbed toasted ciabatta for scooping ($14).
There's also a short rib benedict featuring ciabatta topped with poached eggs, short ribs and smoked gouda mornay with a side of rosemary potatoes ($16); and a scallop benedict with buttered, toasted brioche, prosciutto, poached eggs, browned butter and chives and a side of rosemary potatoes ($18).
Sweeter options include waffles and gelato, a playful take on the classic featuring tender, almost cakey, oblong waffles dappled with clear caramel, roasted almonds and gelato ($13).
There's also bruleed bread pudding (featuring a crisp exterior and creamy custard-like interior) served with basil mascarpone and cranberry chutney ($14).
A classic Italian affogato is also available (espresso served with vanilla gelato, $9), creating a perfect way to end what aims to be a perfect brunch experience.
Beginning Saturday, Nov. 17, Onesto will serve brunch on both Saturdays and Sundays from 10 a.m. to 3 p.m.
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