North Quarter Tavern, which opened earlier this summer, has added Sunday brunch to its repertoire. (It’s added lunch, too, but our focus here today is brunch.)
Executive chef Matt Wall has applied the same standards he practices with his dinner menu — everything made from scratch, right on the premises — to the brunch menu. The offerings lean a bit more toward the lunch side of brunch but are made more breakfasty with the addition of an egg. In my world, everything can be made better with a fried egg on top.
That was certainly the case of the Corned Beef Hash, although it was pretty darned good has all by itself. The beef — and yes, it’s corned in house — looked dark and, frankly, not very pretty. But close your eyes and taste the meat, potatoes and onions, all nicely seasoned, and you’ll find the beauty in it. Even better with the oozing yolk from the sunny-side-up egg.
The Smoked Pork Belly & Egg was prettier, and looked nice in its cast iron cocotte (which was too small to hold everything and allow one to cut the belly with a knife). Besides the baconlike belly, which had a wonderfully crisped exterior to complement the fatty goodness down deeper, and the egg, the dish also had a platform of delicious cheese grits with some red-eye gravy and some piquant pico de gallo.
My guest and I stopped in early — NQT starts serving brunch at 10:30 a.m. instead of the more standard 11 a.m. — and had the place mostly to ourselves. Service was attentive and knowledgable.
North Quarter Tavern is at 861 N. Orange Ave., Orlando. It serves brunch on Sundays from 10:30 a.m. to 3:30 p.m. The phone number is 407-757-0930.
Click this link to read the full review of North Quarter Tavern.