Jack Rose Brunch

The brunch fare leans modern American, but this Mexican comfort dish is a welcome addition. Thick-cut tortilla chips are tossed with tomatillo salsa, caramelized onions, Gouda, and crumbled chorizo. Photograph by Andrew Propp.

The bar’s immense stash of brown liquor comes into play in this vanilla French toast with ricotta and whiskey-pecan caramel sauce. Photograph by Andrew Propp.

“Afternoon delight,” indeed—this floral cocktail is a blend of gin, passionfruit Genever, and lemon juice, topped with a Champagne float and a white rose petal. Photograph by Andrew Propp.

A lighter riff on the Bloody Mary mixes spicy tomatillo juice with vodka. Photograph by Andrew Propp.

Small plates: not just for dinner anymore. Start out with a shareable flatbread topped with house-cured salmon and crème fraîche. Photograph by Andrew Propp.

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