After eight years of serving copious amounts of craft cocktails — and most recently, unicorn tartare — Comstock Saloon has finally added a proper brunch to the lineup. Chef de cuisine Jason Raffin will debut the menu on June 9, with a completely bonkers lineup of decadent brunch dishes and flavor mash-ups.
Raffin, who’s previously done stints in brunch-loving kitchens like Finn Town, says that the menu is inspired by the intersection of Comstock’s neighborhoods: North Beach and Chinatown. The area isn’t heavy on brunch options, either, making it an ideal location for dishes like char siu pork eggs benedict, and breakfast poutine with sausage, scrambled eggs, cheddar, and Szechuan gravy. Also of note: a cheese puff “chexx” made in-house, topped with a dollop of caviar and creme fraiche, octopus hot dogs, and 5-spice churros with blackberry preserves and “nitro-anglaise.” Check out the full menu below.
Raffin has become known for his epic burger creations, from the double-patty specimen he created at now-closed Scotland Yard (with bone marrow aioli, aged cheddar, and a cornichon remoulade) and the Finn Town burger with special sauce. The Comstock burger is no exception, featuring secret sauce, fontina and American cheese, malt vinegar chips (on the burger!), and tossed greens (fried egg optional).
Extremely importantly, there will be new brunch drinks on the menu as well from bar manager Anthony Cozeck. They run classic, including the ever-popular Irish Coffee and a Ramos Gin Fizz. For those going all in, the Mr. Bacon Old Fashioned will be your order, with bourbon, bitters, sugar, and candied pork belly.
Brunch launches June 9, and will be available Saturdays and Sundays from 11:30 a.m.- 4 p.m.