On the restaurant scene: a garden for a gray day and more | Bleader

On the restaurant scene: a garden for a gray day and more


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This wasnt so very long ago
Back in August, when we were shooting a Cocktail Challenge with Carnivale bartender Luis Rodriguez, executive chef David Dworshak invited us back for a tour of his "baby," the rooftop garden he started about five years ago. Like many local chefs—including his old boss Mark Mendez—Dworshak favors locally grown ingredients, and tries to use them whenever possible despite the restaurant's imposing scale (it seats 800), drying, freezing, and otherwise preserving them. As an escape from a dreary day, here's a slide show of his garden:

Berwyn's Autre Monde, which reopened last week after a June fire, also uses ingredients grown on its premises, in this case a greenhouse, back up and running along with the dining room. In November the restaurant plans to add a Mediterranean-style Sunday brunch, which will feature dishes like crepes with Spanish chocolate, truffled scrambled eggs, and a cazuela of poached eggs, potatoes, and chorizo. Bartender Marcus Reidy, with input from co-owner and wine director John Aranza, is behind the seasonal craft cocktail menu, which includes a couple of brunch drinks like the Eldergin Fizz, made with North Shore Distillery's eldergin liqueur and Koval Distillery's rosehip liqueur.

Also beginning in November—and also from a proprietary greenhouse—is Sunday brunch at Bridgeport's Pleasant House Bakery, featuring an English fry-up with house-made sausage and local bacon and eggs from 10 AM to 1 PM. The first Sunday of each month will be given over to a "Dub Brunch," which adds Jamaican touches like house-made jerk back bacon. Pleasant House is BYO.

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