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Brunch Biz: Beatrice & Woodsley

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It’s no secret that breakfast is my favorite meal of the day; last weekend found me at the whimsical Beatrice & Woodsley enjoying weekend brunch. Chef Pete List’s menu skews savory—of the nine entrées, only the toasted-oat pain perdu is sweet. This suits my tastes just fine. My party ordered multiple dishes to share: eggs Johnny fever (pictured), sandwich Cienfuegos (a Cubano meets croque-madame), sheared lamb and egg sandwich (just as it sounds), and brûlée Indian puddin’ (creamy jalapeno-rosemary grits).

The hands-down favorite was the eggs Johnny fever’s toasted onion bread layered with pan-fried sausage, sunny-side ups, and zesty mustard hollandaise. Satisfying on its own, it was the addition of roasted cauliflower—nutty, earthy, and surprising—that added unexpected dimension. (Tip: Ask for extra hollandaise and use it to punch up the just-a-bit-dry sandwich Cienfuegos.)

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Sip on this: The tea thyme turns the brunch cocktail on its ear with Earl Grey-infused gin, lemon juice, and thyme essence. Consider it a souped-up—and seriously potent—iced tea.

38 S. Broadway, 303-777-3505

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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