If your idea of brunch is a hopscotch among stations to load up
on waffles, omelets, and steamship roast beef, you might look askance at
chef Tim Ma’s menu, which at times seems to turn breakfast into dinner.
Fortunately, his eclectic and playful sensibility is backed up with
attention to detail, whether a soulful plate of shrimp ’n’ grits or
scrambled eggs studded with Chinese sausage and served with kimchee and
sticky rice. Desserts are virtuosic and fun: fried dumplings oozing
chocolate, a tangy-sweet lemon-yuzu tart, and a marvelous sampler of
delicate mochi. Saturday and Sunday 11 to 2.