Brunch at auburn is a representation of Bost’s culinary ethos, dedicated to removing the typical barriers and guidelines associated with fine dining while maintaining an elevated level of service. The menu is presented fully à la carte with continuously evolving market-driven dishes, many touching the restaurant’s hearth, an integral part of the kitchen, such as pork belly prepared two-ways and prawns with bone marrow. Varying in size from smaller plated servings of composed produce like charred carrots with buttermilk-yogurt, granola, and buddha’s hand, to larger ingredient-forward plates including a dish of brassicas, broccoli, brioche, duck egg, and aged beef fat vinaigrette. Bost’s savory offerings are seamlessly complemented by Pastry Chef Dyan Ng’s imaginative take on desserts including a pan-roasted brioche with caramel to a delicate flan doused in orange marmalade. A daytime-focused cocktail menu rounds out the brunch experience as seen through new beverage additions including a Coffee Fizz with coffee-infused Campari, Cocchi di Torino, soda water and yellow Chartreuse white foam and a Charred Tomato cocktail that is a variation on the Bloody Mary, complete with vodka, smoked tomato, ancho chili, horseradish, Worcestershire, hot sauce and celery salt.
Brunch will be served from 10 a.m. to 2 p.m. every Saturday + Sunday. Walk-ins welcome, reservations are encouraged.
