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Fall Brunch

Missing the heat of summer? Well, fall doesn’t have to mean less sizzle, thanks to Cannon Green’s Latin Brunch. The summer staple is here for another season — perfect for a boozy Sunday, hangover cure, or just a lovely combination of lunch and breakfast.Our Latin-infused brunch utilizes recipes from Sous Chef Victor Pedroza’s mother, combined with the classical training of Chef Amalia Scatena’s kitchen. Whether you’re craving an array of small plates, like the Local Shrimp Escabeche with avocado, jicama, shiso peppers, picked jalapeño, grapefruit, and Sambal mayo or the Chicken Pate with house-made pickles, burgundy jelly, and toast, or slightly heavier fare, Sundays at the Spring Street eatery have you covered. Diablo Roja will sweat out any of last-nights over-indulgences with its chorizo, potato, egg scramble, queso fresco, and cilantro mash-up. For something on the sweeter side, nosh on the French Toast made of horchata (a spiced, almond milk mixture), brandy, mascarpone, and mixed berries. The Roasted Mayan Pork Shoulder combines pork with potato hash, Cotija cheese, and a sunny-side up egg.

Match any of these dishes with some of Cannon Green’s delectable sides, like our refried beans, breakfast potatoes with links and green peppers, and smokey bacon. All of which pair perfectly with a Cannon Green mimosa (available by the carafe), Sunday Struggle with aquavit, Drambuie, Stiegl Raddler, Lemon, and Ginger, or the Bloody Mary with Bourbon, vodka, pepper, and lemon.