Highlights From The Cookery's Small Plates Brunch Menu

At its core, brunch is, as the name implies, all about the choice between breakfast and lunch. The new small plates brunch at The Cookery is the perfect excuse not to choose at all. Chef David DiBari has revamped the Sunday brunch menu with a selection of small plates that will satisfy your appetite while live entertainment from local singer and guitarist Jamie Shields satisfies the rest of your sense senses. The popular prix fixe includes three small plates, a dessert, and two cocktails for $35, or you can order à la carte; dishes range from $5 to $13.

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Clockwise from top: The Cookery’s poutine; If there’s a richer, more decadent brunch combo than French toast topped with a cider donut and a fried egg and maple syrup, we’d like to hear about it; suckling pig smothered in gravy is the star of the Cookery’s brunch menu.

Cookery staples like the creamy, house-made mozzarella, light-as-air meatballs, and buttery, salty potatoes are on the menu, as are smaller portions of familiar pastas like radiatore with lamb Bolognese and mint. The brunch-only dishes are also worth a try. Poutine smothered in pig gravy and gooey, melting cheese curds is deeply satisfying; French toast gets a spiced apple upgrade from cider doughnuts; and polenta, coddled egg, and hollandaise comes neatly packaged in a Mason jar. For dessert, try the unassuming maple cream cinnabun (beware: they do sellout) or the decadently buttery stickabutta pie. The star of the show is definitely the whole-roasted suckling pig, displayed in all its lacquered glory. A “carnage” plate comes piled high with the tender meat, shatteringly crisp skin and a ladle of warm gravy.

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