It’s a new year, and you know what that means: new brunches. There may be other stuff too, but let’s just stick with the brunches for now. We’ll take 2019 one Benedict, pancake and mimosa at a time.
Much of the new brunch menu at Stoic & Genuine is seafood-centric, which we guess is appropriate since it’s a seafood-centric restaurant and all. Some options: The Deviled Egg Trio, which includes both a lobster and a caviar version; Crab Cake Benedict; and House-Smoked Salmon and Potato Latke with lemon caper crème fraîche and poached egg. As is de rigueur, there are also morning-hour appropriate cocktails. 1701 Wynkoop St., Denver, 303-640-3474; stoicandgenuine.com; Sat.-Sun. 9 a.m.- 2 p.m.
Narrative, inside Cherry Creek’s The Jacquard Hotel, will start brunch service on Saturday, Jan. 5. Go super-healthy with chia smoothie bowls and juices (the kale-apple-cucumber blend has so much potassium that you will never, ever get kidney stones), or not-so-super-healthy with Blueberry Crunch Pancakes, Brioche French Toast and spirit-heavy cocktails. 222 Milwaukee St., Denver, 303-515-2000; arrativecherrycreek.com; Sat.-Sun. 10 a.m.- 2 p.m.
Have you had Spanish brunch? Have it at Corrida, which just started serving Spanish-influenced dishes like Gambas y Arroz (prawns, saffron bomba rice and poached eggs) and Tortilla de Patatas con Cebolla (potato and onion omelette with roasted piquillo peppers). While you’re there, sip on a Kalimotxo, a Basque drink that blends red wine and cola. If you’ve got a group (or are just really, really thirsty and have a safe ride home), try the Mimosa Para la Mesa, a carafe of bubbly plus orange, blood orange and grapefruit juices. 1023 Walnut St., Boulder, 303-444-1333; corridaboulder.com; Sat.-Sun. 10 a.m.-2:30 p.m.
Troy Guard showed his more rock ‘n’ roll side when he opened FNG in 2017. Last November, the Highland restaurant started serving brunch to curb all those hard-core, rockin’ party hangovers. Dishes include Fried Chicken N’ Cake Triple with three pancakes, fried chicken and bacon covered in ancho maple syrup; and The Benny, eggs benedict with six topping option including “gummy worms.” You can also keep the party going with boozy cereal. Oh, did someone say booze? Drink options include the Pickle Rick Bloody Mary made with pickle-infused vodka and the Fat Bottomless Mimosa. According to the restaurant’s Instagram, brunch is now served six days a week: Tuesday – Friday starting at 11:30 a.m., and Saturday and Sunday starting at 10 a.m. fngrestaurant.com.
-Editor Sara Grant contributed to this list
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