Restaurant News

Crudo in Phoenix Rolling Out Brunch This Sunday

The Valley has plenty of joints offering familiar brunch dishes like pancakes and omelets. But the newest spot for one of our most favorite weekend indulgences has neither -- nor would you expect it to.

Crudo, chef Cullen Campbell's home of modern Italian food in Phoenix, has announced it will start serving Sunday brunch from 10 a.m. to 2 p.m. starting this Sunday, October 6.

What's Campbell got cooking? Think unexpected brunch offerings like sous vide terrine with horseradish and beets, short rib with beet hash and poached eggs, and polenta hoecakes with maple syrup.

See also: Best Sunday Brunch 2013 - The Mission

Like his dinnertime cuisine, Campbell's brunch features a compact listing of Italian-influenced dishes using top-notch meats and produce. Brunch-time libations come courtesy of Crudo bar owner and mixologist Micah Olson.

Here's the menu:

Jars $5 Sous Vide Terrine w/ Horseradish and Beets | Granola w/ Yogurt, Honey, Fruit | Soft Boiled Egg | Roasted Tomatoes w/ Ricotta | Bacon, Avocado and Fossil Creek Chevre

Eggs Vegetable Croquettes w/ Fried Eggs $10 | Bacon and Fried Egg Risotto $14 | Tuscan Tomato Baked Eggs $12 | Polenta Terrine and Fried Eggs $12 | Short Rib w/ Beet Hash and Poached Eggs $16 | Grilled Noble Bread w/ Smashed Avocado and Fried Egg $10

Not Eggs Ricotta Waffles $12 | Polenta Hoe Cakes w/ Maple Syrup $12 | Meatloaf Burger w/ Russian Agrodolce $12 add eggs $14 | Pork Belly Poutine w/ Fingerlings, Gravy and Fonduta $14 | BLT, Grilled Bacon, Oven Dried Tomatoes, Arugula $12 | Croque w/ Ham, Cheese, Tomato, Dijonaise $12

Here are a few of the featured cocktails: - Rise n' Shine: Hophead Vodka, Aperol, Basil, Lime, Grapefruit Juice - Gran Torino : Sweet Vermouth, Orange Juice, Pomegranite Juice - Breakfast Martini: Gin, Orange Marmalade, Lemon, Cointreau

And for those who really like to sleep late, Crudo will begin offering Sunday dinner service as well, from 5 to 9 p.m. starting Sunday, October 6.

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Laura Hahnefeld
Contact: Laura Hahnefeld