Grill on the Alley Dallas expands weekend brunch to Saturdays

by PegNews wire

DALLAS — Guests at The Grill on the Alley - Dallas can now enjoy brunch on Saturdays at the destination for Classic American favorites. Executive Chef Daniel Winans has created a new brunch with breakfast and lunch specialties focusing on hearty entrees and traditional recipes which are now served Saturday and Sunday.

Brunch Specialties on the updated menu at The Grill - Dallas include Eggs Benedict (two Poached Eggs on Grilled Canadian Bacon and Toasted English Muffin, topped with Homemade Hollandaise Sauce); Bagel and Lox with Cream Cheese (Toasted Bagel, Cream Cheese, Tomato, Red Onion, Capers with Lox and Lemon Zest); Cobb Omelette (with Chicken Breast, Green Onion, Avocado, Tomato, Bacon and Bleu Cheese) and Ahi Tuna Wrap (Seared rare with blackening spices, wrapped with Avocado, Lettuce, Tomato, Cucumber and a Wasabi Aioli wrapped in a Whole Wheat Tortilla and served with Asian style Slaw); and Filet and Eggs, simply Grilled Filet served with Three Egg, any style and Breakfast Potatoes leads the list of Brunch Specials. All Eggs dishes served with Breakfast Potatoes, Seasoned Tomatoes or Fresh Fruit.

Lunch Specialties include Pepper Bacon Burger with Cheese (Sharp Cheddar, Pepper Bacon and Thousand Island Dressing) and Blackened Steak Quesadilla (Served with Salsa Fresca, Homemade Guacamole and Sour Cream).

Handcrafted brunch cocktails complement the meal. Mimosas (champagne and orange juice) and Bloody Marys (Vodka with The Grill's signature Mary Mix) are available for $6 each.

Chef Winans' brunch specialties are available Saturday and Sunday from 11 a.m. to 3 p.m. Prices range from $7.95 to $21.75 on the brunch menu.

Daniel Winans leads the culinary team at The Grill on the Alley - Dallas as Executive Chef. Jim Snodgrass is General Manager of the high profile Dallas location for the Beverly Hills-founded brand and Area Director for parent company Grill Concepts, Inc.

Source: Grill on the Alley