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This Restaurant Is Elevating Brunch By Using House Made Pastrami

Photo: Saute Magazine

Chef Nick Oberlin has just debuted his new weekend brunch menu at Pour Company, (one of Orange County’s best-kept secrets) located in the heart of downtown Fullerton. Outfitted with an all-weather patio, the ambiance of Pour Company is the perfect destination to enjoy revamped brunch classics with morning Eye Openers … mimosas anyone?

Pour Company is celebrating the simplicity of al fresco dining while serving bold, energized interpretations of familiar American menu items, guaranteed to satisfy both sweet and savory taste buds. Oberlin’s approach includes sauces made from scratch, like the mustard Hollandaise on his prosciutto Benedict and made-in-house pastrami for the sweet potato hash. His thoughtfulness in execution is presented through locally sourced ingredients with each and every bite. The menu items are straight-forward and appealing; there’s no confusion as to what’s being offered, nothing is hard to pronounce or unfamiliar. You could easily bring a group here and everyone would be pleased.

All of Chef’s breakfast favorites are among the menu, including avocado toast, breakfast burritos (vegetarian-friendly option) and stuffed cinnamon French toast. To make it a balanced brunch menu, Chef has sprinkled in lunch favorites as well, featuring bacon mac & cheese, Poutine and a house burger.

Personally, I encourage you to start with the chicken & waffles, then order the 3-Star pancakes (banana option) while sipping on a warm cup of coffee. You’ll experience the epitome of brunch: savory, sweet and undeniable satisfaction.

Brunch wouldn’t be complete without a toast-worthy cocktail. The Eye Openers include bottomless mimosas (2-hour limit), brunch bloody, micheladas and sangria.

The weekend brunch menu is offered Saturday and Sunday from 10 a.m. to 2 p.m. weekly.

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Article by Kara Ihrig for Sauté Magazine. Read the original article here

By Sauté Magazine

Sauté Magazine gives readers a taste of the good life by showcasing the unique culinary culture of Southern California. We share a local's perspective on the hottest restaurants and bars and explore recipes and fine wines that make dining at home one of the best seats in the house. Although we are in the business of telling our readers where to dine, we’d like to think there is a little more sustenance to our content. We recognize the fast-changing landscape of the culinary industry and use that as an opportunity to dig deeper into our storytelling abilities. Sauté Magazine showcases larger conversations through a culinary lens that readers can connect with on a global level while tying it back to the industry professionals within our community.