If you like to #treatyoself to poke for lunch near your office, always suggest sushi for date night, and love to impress your friends on social media with your grilling skills, you should probably meander over to Salt + Charcoal in Williamsburg for brunch.
There’s the “Classic Brunch” of two eggs any style with the expected accompaniments, but don’t do that to yourself and pass up the more unique dishes on the menu, which skews toward the lunch side of brunch. Chef Tadaaki Ishizaki shows off his expertise in dry aging beef, and the dishes that find him grinding it or grilling it are the standouts.
His teriyaki double Cheddar cheeseburger on a pretzel roll is a satisfying take on the classic brunch staple — and we all know the hangover curing affects of meat over rice, which can be found in the Wagyu Sobolokomoko with three kinds of soy sauce, avocado, and a poached egg. There’s also, of course, the 10-ounce filet mignon and 50-day dry aged NY Strip, which are great for sharing if you and your date want to have a surf-and-turf kind of experience.
The “surf” portion can be satisfied two ways — order it cooked via the grilled teriyaki salmon (poached egg included), the crunchy oyster sandwich (think Asian oyster Po’Boy), or the bacon-wrapped lobster sandwich (a refreshing diversion from the ones you enjoy in New England, probably while still in a bathing suit). You can also go raw and bring your poke obsession to breakfast and get the salmon or tuna bowl.
And while the emphasis is definitely on the “unch” specialties, a poached egg comes with many of them and can be added to each for $2 a piece. So any way you look at it, Salt + Charcoal lets you have your steak and eat your eggs for weekend brunch, too.