Corner Table Chef Scott Pampuch and I got into it on Twitter about whether to his new Sunday breakfast would better be described as “brunch.” It seems to me that if you’re serving rich, celebratory breakfast food until 2pm on a Sunday and playing yacht rock over the sound system, “brunch” is the only word that does the experience justice. But in deference to the chef (pictured above), let’s call it “lunfast” and move past linguistic squabbles.
Whatever you call it exactly, the stuff Pampuch is serving up at Corner Table on Sunday mornings makes for a hell of a nice beginning of the end of the weekend. We tried (clockwise, below, from top left) the cinnamon toast with caramelized apples and maple syrup, the postmodern braised beef hash (a tribute to Pampuch’s days at the Modern with Jim Grell), a daily special mushroom scramble, and duck fat-fried potatoes. All good, all the mains under $10 (the potatoes were $4.50), and the combined impact of this sort of an order was glorious — bits of potato, egg, apples, beef, and bread were being passed hither and yon over the table, snarfed down with good coffee. At the end of whatever-you’d-call-the-meal, every plate was clean.