Boston's L'Espalier Launches First Ever Weekend Brunch Service

Chef/Owner Frank McClelland offers Bostonians a brunch adventure replete with caviar, tea cocktails, plenty of cheese
Staff Writer
brunch

Rachel Cossar

For a hearty morning dish, try the beef sirloin with Croque Madame.

Weekend brunch – a staple activity across the city for those looking to regain strength after a night out, or simply enjoy a late morning/ early afternoon filled with delicious food and drink. Omelets, French toast, pancakes, and Bloody Marys…these are all the usual suspects you expect to find on most restaurants’ brunch menus. With L’Espalier’s first ever brunch service however, expect the unexpected.

For over 30 years, chef/owner Frank McClelland and his team at L’Espalier have been serving Boston diners lavish meals, artistic in presentation and exquisite in culinary construction. In his usual prixe-fix style, brunch, served Saturday and Sunday from 11:30a.m. - 2:30 p.m., is a three-course eating adventure.

White table cloths cover each table and diners can enjoy bustling Boylston from above. You will want to get started with a tea cocktail curated by mastermind tea sommelier Cynthia Gold. A green tea gimlet for instance, might be just the thing to kick this meal off.



Of the first courses, roasted George Bank scallops, smoked salmon with pickled vegetables and crème fraiche, or American caviar omelet are all excellent choices. Of course, if you really want to do it up, I would recommend the roasted Hudson Valley foie gras with Darjeeling-scented French toast and strawberries. The generous amount of foie gras will instantaneously melt away in your mouth and the crunch of the toast makes it a perfect match.

For the entrees, choose from a grilled beef sirloin with an accompanying Croque Madame or mushroom risotto with house made garlic sausage and a coddled egg – yes, coddled. Perhaps you want something more traditionally brunch-esque? Opt instead for their eggs Benedict florentine with Scituate lobster.

In addition to the already tantalizing first two courses, you will want to consult in-house Fromageur, Louis Risoli. He will take you on the most unique cheese-centric journey you'll find in the city. From Spain to Corsica, local Vermont and Martha’s Vineyard, this addition is a must. All can of course be paired perfectly with a glass of wine or two!

Finish everything off with one of L’Espalier's daily dessert offerings – a warm, sticky caramel bun served in a ‘pot’ with salted butter ice cream or a layered house made yogurt parfait with rhubarb sorbet. As with any other meal at L’Espalier, from the minute you are directed up the elevator, to the minute you descend back to real life again, the team guides you through the most eloquent of productions. Seamlessly orchestrated, it is like being a part of a show, only you are a spectator and the main event, all at the same time.

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