Sunday morning just got a whole lot more appetizing for many east side suburbanites. Flour’s brunch has arrived. Launching this Sunday, veteran chef/owner Paul Minnillo and chef Matt Mytro are delivering a one-two punch of culinary innovation. “This is not your typical pancakes and eggs benedict brunch,” explains Minnillo. Of course, the standby brunch items will be available: Caesar salad, scrambled eggs and granola, but where is the fun in that?
Pushing the envelope of old world meets trendy, expect to try items like Paul’s famous sausage and Nutella French toast, duck confit potato hash, Italian grits and a twist on eggs benedict with pancetta, bearnaise and chorizo. The flatbread Panini stuffed with eggs, smoked Guoda, lettuce, tomato and basil mayo is an homage to their Italian heritage. Also, not to be missed: the breakfast pizza. Baked in Flour’s authentic stone oven, the breakfast pizza is topped with sunny side up eggs, pancetta and arugula. Clear your Sunday afternoon, and if Flour’s track record proves anything, we would suggest you get there early.
Flour
flourrestaurant.com
34205 Chagrin Blvd
Moreland Hills
(216) 464-3700
This article appears in Feb 27 – Mar 5, 2013.
