Saturday morning began with brunch at Absinthe Brasserie & Bar. I had my first brunch experience at this Hayes Valley hot spot when Lindsey came to visit in March, but my boyfriend had not yet had the pleasure. Since he was already a fan of the drinks and dinner at Absinthe, he was easy to convince to come with me.
Since we had a “festive” Friday night, we opted not to have any of the (fabulous) cocktails available. Instead, I ordered some Earl Grey tea, and he got a glass of fresh-squeezed grapefruit juice and a cappuccino.
For my meal, I splurged on Blueberry-Buttermilk Pancakes and a side of ham. The pancakes were what you would expect for blueberry-buttermilk pancakes… sweet and fluffy, but not out of this world. The toppings, however, were delicious! Lemon-acacia honey butter and vanilla-orange whipped cream elevated the plate from good to great. The touch of citrus gave a refreshing twist to the otherwise hearty meal. The vanilla-orange whipped cream I could eat every day!
My boyfriend went with something more savory. His Dungeness Crab Omelet with mushrooms, spinach, garlic, and Meyer lemon was wonderful. Lindsey and I enjoyed that on our previous visit. The Meyer lemon is a surprising addition, but adds a new dimension to the omelet. Like with the pancakes, the touch of citrus lightens a very rich dish. He thought there were too many mushrooms, so some of the other ingredients were overpowered.
He decided an order of French Fries was essential. The fries were thin and crispy, with just the right amount of salt. They were served with smoky tomato ketchup (yum!) and sweet-onion aioli.
Overall, it was a very tasty, very rich brunch. Executive Chef Adam Keough has prepared a beautiful menu. I’d say there’s a reason Absinthe is always crowded! Will we go back? Yes. Hopefully next time we’ll get some cocktails as well!