A couple of weeks back, Bucato started serving brunch on weekends. It happened just a tad too late for consideration and mention in our review of Bucato, so I thought I'd stop by this past weekend to check it out.
At brunch, chef Evan Funke presents some of the same dishes from the dinner menu, and some of them he tweaks just slightly to make them more brunchy. So the fantastic panzanella salad is left as is, but the sprouting broccoli dish, which at dinner is served sauteed with a little garlic and sliced chili, at brunch gets a smattering of chewy but tender bits of pork belly, and is topped with an egg.
The wonderful pesto Genovese that at night coats gnocchetti is used at brunch for Bucato's take on green eggs and ham — two sunnyside eggs on house-made English muffins with a pile of delicately piggy prosciutto and a smattering of arugula. It was like a breakfast you'd make at home, but taken up about five notches.
See also: Bucato Review: Evan Funke's Helms Bakery Restaurant Triumphs
Perhaps the most beguiling thing on the menu is an octopus hash, which is more like a tomato-based octopus and potato stew with a fried egg on top. Hearty, tangy, and a touch smoky, it puts the boring Benedicts around town to shame.
Sweet items this past weekend included banana and Nutella doughnuts, but we were too full of broccoli and octopus to take advantage.
Bucato serves brunch from 10 a.m.-3 p.m. Saturday and Sunday.
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