Violet’s, the Fiorella folks’ nearby Outer Richmond tavern, is adding brunch to its many charms, which, to name a few, include grilled Tomales Bay oysters, shrimp louie rolls, and cocktails. If the idea behind Violet’s was to keep the sometimes sleepy neighborhood out a bit later, the addition of brunch — served Saturday and Sunday from 11 a.m. to 3 p.m. — will give them the opportunity to recover with shrimp and grits and bloody Marys.
Chef Dante Cecchini’s brunch menu (below) includes items already popular at dinner, e.g. the burger he developed as chef at Fiorella. Now he’s at Violet’s full time and Eli Franco, previously of Locanda, is in charge at Fiorella. New brunch-only items at Violet’s include a sausage and egg sandwich (fried egg, fennel sausage, American cheese) with hashbrowns.
There’s also coffee and tea, this being the daytime, and some brunch-specific cocktails like Gin and Juice (white pepper infused Ferdinand Sarr Gin, Rutte Old Simon Genever, grapefruit juice, lime juice, and apple juice). A compromise is possible with their Coffee Talk cocktail (Fernet Branca, Fernet Leopold, Equatorial amaro, Galliano Ristretto, and cold brew coffee).
After brunch, Violet’s will keep the bar and raw bar going past 3 p.m., with dinner service kicking in at 5 p.m.