Photos: The Village Cork's new Sunday brunch menu (foie gras eggs Benedict!)
I'm sure I've said this before, but it bears repeating: Brunch is my favorite meal of the week. There's simply nothing better than pissing away a Sunday afternoon in the company of eggs and bloody Marys -- or, in the case of the Village Cork, eggs and foie gras, which you can get beginning this Sunday, when Samir Mohammad, the exec chef of the Village Cork (and our Best of Denver 2012 Best Rising Chef), rolls out brunch service.
"With everything that's closed on South Pearl Street, it's been like Pearl Street Harbor down here, and I want to bring more energy back to the neighborhood," says Mohammad. "And the vibe here during the day is so different from at night. It's light and sunny, and a great place to spend a leisurely Sunday morning," he adds, noting, too, that he's curing his own bacon and gravlox, making his own yogurt, Boursin and pâté, and mixing his own granola, all of which you'll find on the menu alongside buckwheat pancakes, French toast and brioche and sausage gravy.
But it's the foie eggs Benedict, which Mohammad calls Hunters eggs, that made my heart stop thumping when I dropped in last week for a tasting. "I was roaming through the Escoffier book, which has something like 250 egg recipes, and I saw a recipe for Hunters eggs that's made with foie gras, and all I could think of was how genius it was," he says.
I'm in agreement, but you can judge for yourself when the doors swing open at 10:30 a.m. Bring an appetite: You'll need it. Until then, you can live vicariously through the photos.