Mr. Logan Accardo, getting sh*t doneAs some of your may or may have not noticed, Sunday Brunch at LRBC has been going on full swing for a few months now. We (hesitantly) created this menu as a way for us to continue to exercise our creative side, despite worrying about whether or not our neighborhood and loyal patrons would tolerate a change in the weekly menu.
We take the title of "Coffee and Egg Sandwich House" very seriously but after a year and a half of running (practically) the same menu, we couldn't help but feel like we weren't completely recognizing our Cafe's potential or meeting our neighborhood's needs. Despite finding comforts in a "standardized menu," Evan and I quickly became aware of some complacency in the kitchen. In other words, we got bored. The possibility of a Sunday Brunch meant the opportunity to test some of our cherished family recipes ( i.e. biscuits & gravy, challah french toast) on the public while simultaneously diversifying our neighborhood's dining options. To us it seemed like a win-win.
The most noted change from our weekly menu to our brunch menu is an absence of our plethora of beloved fried egg sandwiches. Without a doubt this was the change most noticed.
"What do you mean I can't get a Messenger?!?!?"
Well, we hope over time we've been able to ease your pain with the creation of our Sunday Brunch seasonal fried egg sandwiches. In the Spring we served up:
two fried eggs, Carlton bacon, roasted asparagus and leeks, and lemon herb aioli
two fried eggs, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and greens
And now Fall dutifully encroaches.
As such, we are in the working stages of designing and laying out the parameters of our Fall Sunday Brunch menu. New additions include (but are not limited to) Huevos Rancheros, Chai Challah French Toast, Hazelnut Chocolate Pudding, and Mini Buttermilk Biscuits with House Pear Butter.
And as for the Fall Fried Egg Sandwich... well, let's just say the addition of pumpkin didn't make the cut. But maple-glazed ham did as well as a spiced pear chutney. The rest I'll leave up to your imagination.
All that said, as the Fall equinox approaches, this Sunday will be our last Summer Brunch Menu. After that we will be taking a week off (not to worry, the Cafe will remain open) before debuting the new Fall Sunday Brunch menu on October 4th.
Oh. Wait. What's that?
Did you say you are going on vacation?
Why yes, yes I did.
That's right. We are dumping our dogs off with a trusted family member (thanks, Dad) and whisking my Mom away to Maui for an entire week for much deserved vacation. I am really looking forward to this vacation for three reasons:
1. As a native Hawaiian, this will actually be my first time stepping foot on a Hawaiian island.
2. My mom is headed back to work next month so we're looking forward to giving her some peace and quiet before she takes the plunge.
3. We're expecting to eat our way through the island, seeking inspiration everywhere. Who knows, perhaps "The Little Red Surfboard" exists. Or we just might have to make it so.
We feel inclined to mention that this trip would not be possible without our awesome crew who will remain on the Mainland in order to serve you lovely people. The very fact that we can leave our place in the hands of our devoted staff and trust that they will care for it and you, as if it were their own, is the greatest gift of all.