Brunch is now being served on Sundays at the Village Pub in Woodside.
What a way to wake up, too!
Nosh on lemon ricotta souffle pancakes with blueberry butter ($13); eggs Benedict ($15); house-smoked sturgeon with sturgeon caviar ($17); Maine lobster salad with sweet corn blini and succotash $19); and the most expensive item, grilled New York steak with red-wine poached egg, foie gras and black truffles ($31).
Proprietor Mark Sullivan, who is also the chef-partner of sister-restaurant, Spruce in San Francisco, has a lot to be proud of lately. First up, a second location of Spruce will open July 29 at the Dakota Mountain Lodge in Utah.
Sullivan will be splitting his time between Utah and San Francisco to get the new Spruce Park City up and running.
Last, but not least, Sullivan trounced three other San Francisco chefs in the recent “Second Annual Grill Fest: Burger Challenge.” The event, organized by CUESA, the Center for Urban Education about Sustainable Agriculture, which runs the Ferry Plaza Farmers Market in San Francisco, also featured Andrew Swallow of Mixt Greens, Taylor Boetticher of the Fatted Calf, and Elizabeth Falkner of Orson.
Sullivan’s winning entry was an inventive goat burger (yes, goat!) prepared with harissa, mint, and garlic, then wrapped in a fig leaf. The burger was grilled, topped with tangy aged goat cheese, then snuggled inside one of Spruce’s house-made English muffin buns. Accompanying it was fig chutney. My, oh my.
For those curious to try it, you’ll be glad to know that Sullivan plans on featuring the goat burger as a special from time to time at Spruce in San Francisco.