Starting this weekend, Eden is adding a Saturday brunch service as well as offering frose.
And a new weekend day of brunch comes with new dishes, as Chef Devon Quinn introduces staples such as the Crispy Chicken Sandwich, set on a buttermilk biscuit with pickled onion, cucumber, sriracha aioli and cilantro; as well as the Chicken Chilaquiles Verde, a vibrant dish made with chicken chorizo, chihuahua and cotija cheese, sunny-side up egg and tortilla. Brunch is available on Saturday and Sunday from 10 a.m. to 2 p.m.
Summer-lovers won’t go wrong with the new frosé, a blend of rosé, Tito’s vodka and peach purée. As the summer proceeds, garden-to-table dishes continue to rotate at Eden due to the on-site greenhouse and Chef Devon’s passion for seasonal flavors – new dishes include Wood-Grilled Skuna Bay Salmon made with sunchoke puree, nichol’s brassicas, sunflower seeds, sunflower sprouts and burnt orange, Smoked Catalpa Groves Lamb Agnolotti with English peas, hen of the woods mushrooms, brodo, parmesan and herbs, and Tajarin, created with little neck clams, smoked mussels, tomato-calabrian chili puree, migas and uni butter.
Those looking for a summer-inspired dessert will take to Summer Corn & Blueberries, Pastry Chef Stefano Tulipano’s incredibly fresh, yet sweet dish with sweet corn gelato, macerated blueberries and lime reduction, served with a corn muffin.