Bar Ivy debuts weekend brunch in Arlington, VA

Clarendon restaurant will offer a variety of dishes, cocktails to jazz up the weekend

Bar Ivy will debut its brunch service this weekend. The Coastal-themed eatery, featuring seasonal dishes with a West Coast bent, will begin Sunday, October 2, from 11 a.m. to 6 p.m. Next weekend, Saturday brunch will debut Saturday, October 8 and run from 11 a.m. to 3 p.m.

Mid-Atlantic ingredients and fresh vegetables and produce will play a leading role in brunch, particularly with everything prepared in house. House cured pork belly, lamb and mushroom bacons; as well as freshly baked crumpets, sourdough loaves and Hawaiian rolls, reflect this approach by chef Jonahtan Till and chef/owner Nathan Beauchamp.

It so happens that chef Till’s grandmother once owned a brunch restaurant and first instilled in him a love of food. He pays homage to his grandmother “Tutu” (Hawaiian for “grandmother”) through Bar Ivy’s brunch offerings.

Brunch starters

  • Signature, homemade bread & butter service – currently Hawaiian Bread rolls with miso honey butter and apple butter;
  • Greek yogurt Parfait – sprinkled with a family-recipe granola from chef Till’s grandmother’s cookbook
  • fresh berries and local honey
  • A lightly Seared Little Gem salad – topped with house lamb pancetta, egg and pecorino crisp

Dishes with Virginia’s Linda Vista Farms’ produce

This peak-season produce is featured prominently in these dishes

  • A constantly-changing Quiche Du Jour – currently includes peppers, squash and onion
  • Market Omelette – features seasonal veggies from the local Courthouse farmer’s market, which currently includes zucchini, peppers, mushroom, onion and swiss
  • Harvest Bowl – grain-and-veggie bowl combining quinoa, farro, wild rice, roasted in-season vegetables, a shoyu egg and chili crisp
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Bar Ivy hearty brunch entrees

Heartier brunch entrees include the following dishes:

  • Croque Madame – ham, mornay, and a fried egg on sourdough
  • unique Eggs Benedict using house-cured pork belly (with an option to sub in crab cakes), homemade crumpets and hollandaise
  • Open-faced Avocado BLT – layers house pork belly bacon (with a vegetarian option for house mushroom bacon), tomato jam, fresh avocado and lettuce on sourdough
  • A brunch-meets-lunch Patty Melt – sandwiches angus beef, swiss, Russian dressing and onion between homemade toasted rye bread (chef Till toasts and hand-grinds the rye berries himself for the bread)

Brunch cocktails

BHG beverage director Ian Fletcher created refreshing riffs on classics, and added some classics, too:

  • Bruncharita – showcases a citrus trio of kalamansi, blood orange and lime alongside Casamigos Reposado tequila
  • Green-hued Michelada Verde – drink spiced up with tomatillo, poblano, barrel-aged hot sauce, Pacifico Mexican beer and a Tajin rim;
  • Peachy gummy-garnished I Dream of Bellini – mixed with peach liqueur, lemon and prosecco
  • Classic Mimosas featuring fresh-squeezed OJ
  • Bloody Marys, prepared with a house spicy tomato mix and pickled veggie garnish
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Coffee cocktails, beer, wine

Bar Ivy’s morning coffee is served from its patio café kiosk. Its coffee cocktails bring on the buzz:

  • Traditional Irish Coffee – (inspired by the iconic Buena Vista Café in San Francisco) with Jameson whiskey, brown sugar, local Passenger coffee and heavy cream
  • Two-ingredient Brew Ha – pairing Licor Strega with espresso.
  • Selection of natural wines and craft beers

The restaurant notes that reservations are available via Resy but walk-ins are also welcomed to join if space is available.

Bar Ivy, 3033 Wilson Boulevard, Arlington, VA 22201

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