The Trucks: an elite line-up starring That Food Truck (whose pioneering brunch I’m highlighting), Swoop and Ajumama holds forth on alternating evenings
Brunch hours: 11 a.m.-3 p.m. Saturday and Sunday, or until it’s gone!
Recently featured on ABC’s “Nightline” (which also trained cameras on OH! Burgers and Ajumama), this single-local-farm-sourcing, self-butchering stunner is constantly in motion. To its litany of delicious scratch-made epiphanies, TFT’s creative and hard-working crew (chiefly kitchen man Dan Kraus and biz guy Steve Concilla) have entered into a why-wait-in-a-boring-restaurant-line brunch collaboration that’s destined for glory — or at least more of my dollars. From dense pancakes to teasingly titled “hash browns” (actually crackly fries), every item on that impressive late-morning menu ($3-$8) scored high. I was especially ravenous for: creamy, tangy, curry-like harissa-sauced Pulled Pork Eggs Benedict; why-never-before smoky sausage gravy over homey biscuits; and fluffy thick focaccia French toast. Protip: Try the new item, smoked chicken!
The Bar: Seventh Son
1101 N. Fourth St., Italian Village
Even before tapping its own crisp and clean, brewed-here beers a couple weeks ago — what, you been living under a Rolling Rock? — this wonder bar was already a buzz-deserving sensation. Rehabbing what looked like a burnt-out bunker, it’s now a high-styled multi-roomed space with a repurposed barn door, smooth picnicky blonde wooden tables, happening patio, smartly curated local and global potables and a “creative class” clientele. Illuminated by sun pouring through glass garage doors, the phenomenally fun, soul DJ-ed brunch offers spicy bloody Marys, pour-over coffee and highly recommended four-flavored flights of Seventh Son’s familiar-yet-distinct, warm weather bodied brews. Protip: Look for new house cocktails, like one that blends iced Turkish coffee with Seventh Son stout.