Start your week off right: Join us for Brunch at the Bistro starting Nov. 17!

Hello…The Tenant is back, with some news that should make all the Bistro’s many fans happy indeed. If you’ve ever wished the Bistro was open 7 days a week instead of only 6, your wish is granted! Starting next Sunday, November 17, the Bistro will be open for brunch service between 10 a.m. and 2 p.m. And oh, what a feast it will be! I know, because I had a taste of it this morning, and trust me, this is a brunch worth getting out of bed on a weekend for!

I began my brunch already realizing that the most difficult thing about the experience would be choosing which amongst the incredible array of offerings I most wanted to try. I mean, how to choose from amongst the drink offerings alone? Coffee or tea are complimentary with brunch, but alcoholic beverages, juices, and espresso are also available a la carte. The options that appealed to me most were the bellinis—mango, pomegranate, or peach, made with LaMarca Prosecco—and the mimosas, made with LaMarca and orange or ruby-red grapefruit juice. I ultimately decided on a peach bellini. Other tempting options were a crabbie—spiced orange alcoholic ginger beer from Scotland—a passion fruit sour with Mont Ferrante Cava Rose, and a Cupid’s Kiss, with LaMarca and pomegranate puree. I loved my bellini, but now I want to try the alternatives as well!

Once you’ve decided which drink you’d like, the choices don’t get any easier. The four general categories from which you can select are “Bistro 185 Signatures,” “Eggs Benedict,” “Bistro Hash and Eggs,” and “Bistro Classics.” They include these dishes:


Pain Perdu: Croissant bread pudding sliced and grilled, served with bananas and Grade A maple syrup.

Chicken and Waffles

Chicken and Waffles: Buttermilk-soaked fried chicken breast and waffle with Grade A maple syrup, hot sauce, and butter.


Croque Monsieur or Croque Madame: Open-face Nueske smoked ham and Gruyère cheese on grilled brioche bread topped with hollandaise sauce and tempura asparagus. (The Croque Madame, pictured above, adds sunny-side-up fried eggs.)

House Gravlax, Eggs and Onions

House Gravlax and Eggs: Three organic eggs scrambled with chopped gravlax ad sauteed onions.

Gravlax Benedict

Crab Benedict or Gravlax Benedict (pictured is the Gravlax Benedict): Two crab cakes or house-cured gravlax with smoked pork loin, organic poached eggs, Yukon Gold potato tostones and hollandaise sauce.


Duck Confit and Eggs: Three local organic eggs scrambled with duck confit and sauteed onions.

Gravlax Platter

Gravlax Platter: Gravlax, tomato, red onion, capers, bagel and cream cheese.

Breakfast Burger

Breakfast Burger: 8-oz. burger, house bun, fried egg, caramelized onions, bacon and cheddar cheese.

This all looks pretty amazing, right? Well, if you think that’s amazing, consider this: I didn’t even choose any of these dishes! I am a great lover of hash, so I made the agonizing choice between short-rib hash and corned-beef hash: I went for short-rib. Both kinds are served with sauteed onions, potatoes, peppers, and organic sunny-side-up eggs. My hash was excellent and oh, so comforting on a cold, cloudy, gray day! I added a side of corn pudding, which I can never resist, and it made for the perfect Sunday-morning meal.

Also not appearing in your picture, but sounding equally wonderful: cheese-filled blintzes (three) with sour cream and Abby’s Kitchen local jam; a Belgian waffle with Grade A maple syrup, whipped cream and butter; Frittata of the Day with house fries, caramelized onions and spicy hollandaise; Montreal-inspired poutine (house fries, savory beef gravy and cheese curds); and the Bistro 185 Salad (field greens, caramelized walnuts, sun-dried cranberries, blue cheese, and blush vinaigrette with tuna salad or grilled chicken).

Sides available in addition to corn pudding include house fries, toasted bagel, toasted multigrain bread, fresh seasonal fruit, rasher of apple-smoked Nueske bacon, house-made pork sausage patties, organic chicken sausage, potato pancakes, eggs, gravlax, and extra maple syrup, hollandaise sauce and Abbey’s Kitchen jam. Heck, you can make a pretty good breakfast out of the sides alone!

Having finished my brunch, I could come to only one conclusion: I need to start working my way through this menu. It would be a pity not to experience all of these dishes for myself! As for you, you should get started! Make plans now to stop by the Bistro next Sunday between 10 a.m. and 2 p.m. and enjoy a beautiful beginning to your week. Bring friends along—they’ll love the chance to relax, bask in everyone’s company and savor some incredible food. Brunch at the Bistro: make it your new Sunday habit!


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