Patria does Sunday Brunch


Patria does Brunch          416.367.0505      dinner 7 days a week & brunch on Sunday

I’m back at Patria for a media brunch.  It’s noon and a little early for me, however, I am excited  to see familiar faces and to taste what’s on the menu for brunch.  Three courses followed by dessert; first to arrive – spicy blanched in-house Cajun almonds and a mixture of olives marinated in a soothing bath of orange rinds and olive oil.  Cured meats to follow: buttery 36-month acorn-fed black-hoof Iberico ham and a thickly sliced Spanish chorizo.   The first course finishes with a terrific Serrano-ham-Manchego-cheese-spicy-tomato sandwich.


cured meatsandwich

Next well-balanced flatbreads arrive: one topped with white anchovy, Mojo picon, piquillo pepper, manchego and the other shaved fennel, radish, manchego, crispy artickoke.  Vegetables are treated with respect, as in a lively, salad of grilled leeks, spicy tomato, romesco sauce and goat cheese.  

flatbread 1crispy articoke salad

Flaky pastry mops up a softly fried quail egg and pisto quite nicely – Riojanito y Huevos de Codorniz.   The Spanish potato omelet is divine, silky and rich highlighted by a sultry romesco sauce.  Huevos Cocidos Y Salsa Brava begs for charred toast to soak up the spicy tomato, fried egg and gooey cheese.  Lastly tender braised beans mingle in a sweet-spicy sauce with house-made chorizo making for my favorite dish of the afternoon. 

quail eggspotatochorizo

For dessert, Spanish doughnuts with cinnamon sugar and dulce de Leche are as light as air, grainy and simply wonderful.  Chocolate pudding sprinkled with sea salt and olive oil is dense and buttery. 

doughnutschocolate pudding

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