Bar Ivy Debuts First-Ever Weekend Brunch, Featuring Creative, Seasonal West Coast-Inspired Offering
Just three months after its highly-anticipated opening in Arlington, VA’s Clarendon neighborhood, Bar Ivy is thrilled to debut its first-ever brunch service, beginning Sunday, October 2. The new brunch service will run all day on Sundays from 11am to 6pm, and on Saturdays from 11am to 3pm, featuring creative West Coast-inspired, hyper-seasonal dishes and drinks enjoyed on its expansive garden plaza and airy plant-filled interior.
Executive Chef Jonathan Till and Chef/Owner Nathan Beauchamp collaborated on a creative morning & afternoon menu showcasing Mid Atlantic ingredients in dishes inspired by the opposite coast. Similar to its local and seasonal dinner menu, the weekend offerings are heavily influenced by fresh vegetables and produce, with everything made in house, from house cured pork belly, lamb and mushroom bacons; to freshly baked crumpets, sourdough loaves and Hawaiian rolls.
Family recipes also play a part in Bar Ivy’s brunch offerings, as Chef Till pays homage to his grandmother “Tutu” (Hawaiian for “grandmother”) who once owned a brunch restaurant and instilled in him a love of food.
Starters include Bar Ivy’s now-famous homemade bread & butter service, currently Hawaiian Bread rolls with miso honey butter and apple butter; a Greek yogurt Parfait sprinkled with a family-recipe granola from Chef Till’s grandmother’s cookbook, fresh berries and local honey; and a lightly Seared Little Gem salad topped with house lamb pancetta, egg and pecorino crisp.
Peak-season produce from VA’s Linda Vista Farms is featured in dishes such as the constantly-changing Quiche Du Jour which currently includes peppers, squash and onion; a Market Omelette featuring seasonal veggies from the local Courthouse farmer’s market, which currently includes zucchini, peppers, mushroom, onion and swiss; plus the Harvest Bowl, a colorful mix-it-up grain-and-veggie bowl of quinoa, farro, wild rice, roasted in-season vegetables, a shoyu egg and chili crisp.
Heartier brunch entrees include an indulgent Croque Madame with ham, mornay, and a fried egg on sourdough; a unique Eggs Benedict using house-cured pork belly (with an option to sub in crab cakes), homemade crumpets and hollandaise; an open-faced Avocado BLT layering house pork belly bacon (with a vegetarian option for house mushroom bacon), tomato jam, fresh avocado and lettuce on sourdough; and a brunch-meets-lunch Patty Melt sandwiching angus beef, swiss, Russian dressing and onion between homemade toasted rye bread (Chef Till toasts and hand-grinds the rye berries himself for the bread).
Sweet brunch lovers will enjoy unique presentations of two classic brunch dishes – Tutu’s Farro Pancakes (another family-recipe inspired by Chef Till’s grandmother) which incorporate farro, stacked high and swirled with a seasonal apple crème anglaise; and golden brown cubes of French Toast served on skewers, bananas foster-style with fresh banana and boozy hot buttered rum syrup.
Cocktails from BHG beverage director Ian Fletcher are refreshing riffs on classics, including a Bruncharita which showcases a citrus trio of kalamansi, blood orange and lime alongside Casamigos Reposado tequila; a green-hued Michelada Verde spiced up with tomatillo, poblano, barrel-aged hot sauce, Pacifico Mexican beer and a Tajin rim; a peachy gummy-garnished I Dream of Bellini with peach liqueur, lemon and prosecco; plus classic Mimosas featuring fresh-squeezed OJ and Bloody Marys made with a house spicy tomato mix and pickled veggie garnish.
Given Bar Ivy’s morning coffee program served from its patio café kiosk, guests can also get their buzz on two ways with two coffee cocktails – a Traditional Irish Coffee (inspired by the iconic Buena Vista Café in San Francisco) with Jameson whiskey, brown sugar, local Passenger coffee and heavy cream; and the simple two-ingredient Brew Ha pairing Licor Strega with espresso. There is also a large selection of natural wines and craft beers to enjoy.
Brunch at Bar Ivy can be enjoyed both outdoors and indoors: on their expansive 125-seat garden plaza, and their colorful airy plant-filled dining room. Brunch is hosted all day on Sundays from 11am-6pm and on Saturdays from 11am to 3pm. Reservations are available via Resy but walk-ins are also welcomed if space is available. For more information, please visit www.eatbarivy.com or follow them on Instagram at @eatbarivy. Photos of Bar Ivy can be found here: https://www.dropbox.com/scl/fo/8d41krpniqbi4gu7dzsho/h?dl=0&rlkey=z9dh8i2w8aewu5ihhy4ocd7vm.
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