Bloodys and Bennys at The Worthington Inn’s New Brunch

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From the June 2014 edition

After 30 years, The Worthington Inn’s all-you-can-eat Sunday brunch buffet is out. In its place is a seasonal menu more in tune with the restaurant’s mission. There was a disconnect, says chef Thomas Smith, between what they were serving daily at the restaurant and what was on the buffet line. “I think we’re able to better shine as an a la carte brunch,” Smith says.

Now you’ll find the same kind of farm-fresh ingredients featured on the regular menu—free-range eggs, bacon and sausage from King Family Farm and house-smoked salmon. The standout in the playful collection of breakfast classics is the trio of “Benny’s”—Smith’s riff on eggs Benedict, free of English muffins and sliced ham. There’s the Eggs Worthington ($13) that includes corned beef hash cakes topped with poached eggs and a spicy tomato hollandaise. The Crab Benedict ($15) featuring pan-fried crab cakes, poached eggs and classic hollandaise. And, my favorite, the Eggs Benedicto ($14), which is Smith’s play on huevos rancheros—a spicy collection of black bean cakes, chorizo and cilantro sauce topped with poached eggs.

Oh, and don’t skip the chance to build your own bloody mary from a sushi-style card with 15 topping options and a handful of hot sauces.

649 High St., Worthington, 614-885-2600, worthingtoninn.com