Just days after Estelle's opened in the South End, chef Eric Gburski has announced that he'll be adding brunch service complete with Southern-inspired dishes like deviled eggs with smoked chicken liver, buttermilk biscuits and sausage gravy, and pain perdu, aka French toast-like brioche with orange marmalade and molasses grilled banana. And what's brunch without cocktails? Here you'll find the standard liquid brunch holy trinity: a Mimosa, Screwdriver, and Bloody "Estelle's." Weekend brunch starts tomorrow, December 8, and continues every weekend from 11am to 3pm. See below for the full menu.
· All coverage of Estelle's on Eater [~EBOS~]