The tall tables in Raven & Rose's dining room offer a view of the wood-fired oven.

New brunch alert! Raven & Rose will debut Saturday and Sunday brunch service on Saturday, April 13. The restaurant debuted in January in the 130-year-old Ladd Carriage House on SW Broadway, with former Park Kitchen chef David Padberg manning the LEED-certified kitchen with hearty flavors from England and Ireland.

That emphasis on traditional old country fare finds its way onto the new brunch menu as well, with dishes like:

  • Full Irish Breakfast: The classic loaded plate with housemade black and white puddings, back and belly bacon, two eggs, roasted mushrooms, tomato confit, and fadge (a rustic potato cake).
  • Ploughman's Breakfast Board: A platter of cured meats, pork terrine, cheeses, a hard-boiled egg, pickles, toast or crumpet, and fresh jam.
  • Wood Oven Breakfast Flatbread: Topped with chicken and a fried egg, fontina, and nettle pesto.
  • Bison burger: A beast of a burger topped with caramelized onions and house pickles on a Fleur-de-lis potato bun.  
  • Blood Sausage and Fried Eggs over creamy grits.
  • Smoked trout salad with rosti potatoes and sour cream
  • or a Basket of Donut muffins: Decadent buttermilk nutmeg "cake muffins", dipped in melted butter and cinnamon sugar. Yes, you read that correctly. 

The brunch menu will be available from 10 am to 2 pm on weekends in the dining room, or, if the weather is cooperating, outside at the newly-added patio tables.

Raven & Rose
1331 SW Broadway


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