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Market Street Kitchen (MSK) in North Scottsdale is jumping on the brunch bandwagon.
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Sunday brunch starts from 10 a.m. to 3 p.m with an eclectic menu from MSK Executive Chef Matt Taylor.
Taylor’s twist on eggs Benedict involves prosciutto and Tabasco-spiked hollandaise sauce. Craving tempura-fried bacon with bourbon-maple syrup? This is the spot for you.
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Other brunch items include brioche French toast and shrimp and grits, but Taylor isn’t all about the carbs. The menu will include fresh summer melons drizzled with a sweet tea dressing; fried green tomatoes with shrimp remoulade; and a salad with pickled corn, English peas, pecans and peach vinaigrette.
And last but certainly not least: Brunch at MSK means $12 bottomless Bloody Marys and Mimosas.
