First Taste

Bonfire's New Weekend Brunch is Smokin'

Bonfire Grill & Bar, the trendy new eatery that opened in the old Furio spot this past March, recently rolled out a new brunch menu featuring vanilla-infused french toast, potato cakes, a green chile and andouille sausage scramble and short rib hash with potatoes, fried eggs and buttermilk biscuits.

With the place just steps away from the Scottsdale Old Town Farmers' Market (which lasts a few more weeks before moving to Scottsdale Stadium for the summer), the addition of weekend brunch seems like a smart idea. The decor is funky and fabulous, from rusty metal beams and undulating mirrors to the art wall above the bar that features old television sets playing black-and-white clips.

We ordered up a couple of brunch entrees at the suggestion of our server, who told us that the waitstaff had just finished sampling the new brunch menu and were totally impressed.  

Turns out it was for good reason. The potato cakes were savory and delicious, with thick curls of smoky bacon and perfectly poached eggs on top. Despite the heavy toppings, the dish was light and just enough to satisfy. Thick slides of french toast that tasted of Grand Marnier and vanilla were topped with dark chocolate shavings and more of that crispy bacon. Even with the salty, meaty bacon, the dish is enough like dessert that you might need a serious protein fix afterwards.

There are currently only four items on the brunch menu -- which, like the dinner menu, was designed by Chef Matt Carter of The Mission and Zinc Bistro -- but having four solid dishes is better than twenty lousy ones any day.

Follow Chow Bella on Facebook and Twitter

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Wynter Holden
Contact: Wynter Holden