Thursday, February 25, 2010

Bloody Brunches at the Claremont

By Anneli Star Josselin Rufus
Thu, Feb 25, 2010 at 10:32 AM

The Meritage Restaurant at the Claremont Hotel, Club & Spa has just launched a red-hot new feature for its Sunday brunches: a build-your-own bloody Mary bar.

Drawing upon an array of nearly fifty ingredients to customize their drinks, guests can choose from among several different vodkas, including Grey Goose, Absolute Pepper, and locally distilled Hangar One. Three house-made mixes rank in heat from medium to spicy to a degree that Meritage executive chef Josh Thomsen dubs "oh my God." Diners can then select fresh ingredients such as horseradish, giardiniera vegetables, A-1 Sauce, various hot sauces, beef jerky, carrot and celery sticks, and more.

So it's true what they say: Champagne brunches are gateway brunches. From there, it's on to the hard stuff. — Anneli Rufus

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