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Brunch at Umami in Brookline


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Brunch at Umami in Brookline

A.A. | Apr 25, 2011 07:50 AM

Just a heads-up to all that Umami now offers brunch on Saturdays and Sundays from 11:30 AM to 3:00 PM. Having enjoyed ourselves with a couple of great meals at Umami for dinner, my wife and I decided to check it out this past Saturday and are happy to report that Umami does brunch very well.

It was a bit early for a cocktail, but I was tempted by what appeared to be an all-new menu of brunch cocktails. We're huge fans of both the peerless hospitality and the inventive cocktails of Noon Inthasauwan--- she's what makes this very good restaurant truly special. So, when a Fernet and ginger beer cocktail caught my eye, I had to try it. I'm a fan of both ingredients, but have never mixed the two; it turns out they're a perfect pair. Spicy, good bitter/sweet balance, refreshing rather than bracing. It put me in mind of enjoying warmer weather on our back porch. My wife is less a fan than I of either fernet or ginger beer, but she tasted it, pronounced it yummy, and commented that it'd make a pleasant hangover treatment. I look forward to returning for brunch this summer to try this cocktail in hot weather--- though I expect I'll be back before then to try the others. :)

While I was sipping a cocktail that evoked a lazy summer afternoon, my wife ordered a dish perfectly suited to the grimly raw, wet weather of the present day: an Asia-style noodle soup with fresh veggies and a poached egg. I was eyeing an au gratin casserole with shiitakes, but was regretfully informed that it had been 86'd because the chef wasn't satisfied with how it had turned out that morning. No matter-- I went with the Angus burger, topped with shiitakes and an over-easy egg. Perfectly cooked to medium and incredibly tasty, if slightly messy to eat. One of the better burgers I've had while eating out in quite some time.

It's very nice to have a new brunch option in Washington Square--- particularly one so tasty and is also open on both Saturday and Sunday. We're definitely headed back.

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