Market Street Kitchen (MSK) in North Scottsdale is jumping on the brunch bandwagon.
Sunday brunch starts from 10 a.m. to 3 p.m with an eclectic menu from MSK Executive Chef Matt Taylor.
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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.
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.