Seventh Son Brewery continues to find new ways to delight. Not only is the Italian Village bar now tapping its own fantastic brews, they're also now offering brunch on Saturdays via That Food Truck.
Seventh Son Brewery continues to find new ways to delight. Not only is the Italian Village bar now tapping its own fantastic brews (my favorite is the Spring Sheep, a chocolatey session stout), they're also now offering brunch on Saturdays via That Food Truck. And if you're not ready to start drinking beers that early, they'll even make you a spicy Bloody Mary. Awesome.
But more on that brunch. I ordered two things because I couldn't decide and tried a few bites of a third, and every bite made me swoon. Pictured here is French toast made with focaccia baked by Matt Swint, whose name you may recognize from Perzoot food truck. He's joined forces with the That Food Truck team, and his breads just make an already strong street food lineup even stronger.
On the savory side, I highly recommend the out-of-the-box Smoked Brisket Benedict, topped with a nice scratchmade mole sauce rather than the traditional Hollandaise. It's a beauty, too, and the only reason I didn't include a picture is one of the eggs cracked prematurely. I also really liked my Chorizo Scramble, incorporating house-made chorizo, house-made queso fresco and a yummy tomato jam.
This Saturday was one of those perfect spring days with sunshine and low temps--ideal for fully appreciating Seventh Son's airy indoor/outdoor setup. Can't wait to go back this week!