Weekends Are Made for Brunch

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Boca-Newspaper-Brunch

South Florida’s premier oceanfront restaurant, 50 Ocean in Delray Beach, is expanding their award-winning Sunday brunch to include Saturday service for the easygoing, brunch-loving crowd at their casually sophisticated eatery.

“We introduced our renowned Grey Goose Bloody Mary Bar and Brunch in 2012, and the response has been phenomenal,” said Mark DeAtley, general manager. “To accommodate the demand, and to keep our loyal clientele happy, we decided to make our popular brunch menu a weekend mainstay.”

With spectacular views of the ocean and the choice of dining inside or alfresco, 50 Ocean creates the ideal brunch experience, with an inspired menu that delights both the weekend brunch connoisseur and the traditional lunch seeker. The restaurant’s signature, build-your-own Grey Goose Bloody Mary bar, with more than 30 ingredients, juices, and seasonings, will be going strong on Saturday and Sunday, and priced at $12, with mimosas priced at $9. You can make both bottomless for $15.

Executive chef Blake Malatesta continuously challenges his creative, culinary team to raise the bar and exceed expectations, serving locally sourced contemporary fare, along with classic concepts and a sprinkling of hearty dishes. “We’ve introduced some intriguing, cutting-edge entrées on our new winter weekend brunch menu, while keeping a few of the beloved favorites that have been embraced by our customers,” said Chef Blake.

New Culinary Surprises: 

• Diners can feast on the selections of “Eggs N’ Such” and bite into the new Chef’s Breakfast Sammich, with Screamin’ Reel IPA-braised chipotle buffalo sausages, local eggs scrambled with fresh market peppers and onions, and a dash of chili aioli. For the hearty soul, the Chicken Fried Steak Benny features a crispy tenderloin, buttermilk biscuits, poached farmer’s eggs, and a tomato béarnaise.

• Guests love exploring the “Jars” menu section, and delight in the nostalgia and elegance of healthy appetizers presented in stylish, wide-mouth jars. New for 2016, the Sweet Potato Hummus, with five-spice crème fraiche and maple-peppered walnuts, served with rye toast points. Or, kick it up a notch and savor the debut of the Wahoo Tonnato or the Sweet ‘N Spicy Crab.

• New menu highlights in “Soups & Greens” is the robust Grilled Bistro Steak Salad, with crumbled Gorgonzola, sliced portobello, and artisan greens; and a new twist on the popular favorite, the Chicken Wedge.

Brunch blockbuster items remain on the stylish lineup, including the traditional Eggs Benedict, The Elvis Waffle, which is stuffed with peanut butter mousse, caramelized bananas, bacon streusel, and warm maple syrup, and the Deep South version of Biscuits and Gravy, with a white chocolate and pepper sausage gravy.

Saturday and Sunday brunch at 50 Ocean is available from 10 a.m. to 3 p.m. To make reservations for brunch, please call 561-278-3364. Spectacular ocean views are complimentary, and valet parking is available. 50 South Ocean Blvd A1A. 50ocean.com