Brunch fiends are about to gain a new destination in downtown Detroit. Parc at Campus Martius is poised to launch a new brunch service in the coming weeks. Chef Jordan Hoffman has been quietly testing new breakfast items on its weekend menu and recently provided Eater Detroit with a sneak peek of some of the dishes.
Items come in large portions suitable for sharing. The fruit bowl is filled with sliced melon, mandarin oranges, and blackberries and drizzled in honey yogurt with slightly caramelized lime halves. The cast iron pancakes are more akin to a eggy dutch baby crepe topped with roasted apples and cinnamon spiced maple syrup. While sweetness on bacon is sometimes overwhelming, the chile honey glaze is well-balanced and subtle against the salty, smokey bacon strips. The pancetta and egg poutine is non-traditional — served with wedges of Yukon Gold potato rather than fries.
Not to be missed is the cinnamon roll bread pudding. The massive slab is delivered swimming in cinnamon maple creme anglaise with candied walnuts and citrus garnish. The bread pudding is assembled from house made rolls and vanilla bean custard. The baked tops have a nice crunch that contrasts with the soft custard center.
For cocktails, diners can look out for the usual suspects including bloody marys, mimosas with fresh-squeezed orange juice, and champagne. Parc is working on a slow rollout of the full brunch menu, but customers can drop in on weekend afternoons to sample some of the dishes. The restaurant is also accepting Easter reservations, which will likely feature a more buffet-style format with the option of ordering an entree from the menu. Stay tuned.
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