Brunch is Back

photo: Clayton Hauck

photo: Clayton Hauck

One bright spot in the dwindling daylight hours and gradually falling temperatures is the return of Chef Hunter Moore’s brunch at Parson’s Chicken and Fish. This year’s menu features favorites like Chicken and Waffles (Belgium waffle, fried chicken thigh, maple brown butter, sunny side egg) and the Early Riser (2 fried eggs, hash browns, and toast) alongside new dishes like the Chicken Paprika (chicken cutlet, potato pancake, sunny side egg, creamy paprika sauce, celery salad) and Huevos Motuleños (refried black beans, crispy tostada, ranchero sauce, chihuahua cheese, sunny side egg, ham hock, and peas).

Also available are bar manager Charlie Schott’s brunch cocktails, including the always-popular Blood & Leather, Charlie’s take on the bloody mary with Letherbee Gin and Fernet.

The brunch menu is available on weekdays from 11am to 3:30pm, and Saturday & Sundays from 10am to 3:30pm.