The Culinary Institute of America's signature restaurant will start serving brunch from 10 a.m. to 4 p.m. on Sundays starting on December 13. Among the items that executive chef Zach Garza is preparing for the event includes a Spiced Latin toast with milk-soaked Pullman, sweet plantains, River Whey cajeta and bacon. Other items include grilled beef sirloin, the eggs and tortilla chips in tomatillo salsa, combined with lunch menu favorites like the ceviche of the Day.
Additionally, Nao has crafted some signature brunch cocktails to make it a real brunch, including the Santa Sangre, Espumosa Imperial, and a mimosa with a choice of orange juice or Latin fruit juices.
For more info and to make a reservation, go to naorestaurant.com.