The Morning After | Food + Drink Features | Seven Days | Vermont's Independent Voice
Pin It
Favorite

The Morning After 

Nectar's adds a.m. eats

Nectar's is known for its wee-hours gravy fries, but starting the weekend after Thanksgiving, the restaurant-cum-nightclub is catering to a new crowd: folks who are actually awake before noon on the weekends. Nectar's is doing brunch, with an all-toppings waffle bar and egg dishes of all sorts.

The man with the spatula is Chef David Cunningham, a Johnson and Wales grad with 17 years of culinary experience. He recently did a stint as the executive chef at Tuscan Kitchen in South Burlington and previously worked as sous chef at the renowned Commander's Palace in New Orleans.

According to Cunningham, who started at Nectar's less than two months ago, management has put a lot of energy into drawing great musical acts. Now they've "decided it was time to revitalize the restaurant side of things," he says. This includes incorporating a local focus - all of the breakfast meat, eggs and dairy will be from Vermont - as well as adding some unique items to the menu.


"Hippie Hash" is one of them. No, notthat kind of hash - it's a blend of root veggies so hearty you won't miss the corned beef. You can also try the meat-lover's omelet, which bursts at the seams with sausage, bacon and ham; or the meat-hater's omelet, with a bloodless blend of seitan, tomatoes, spinach and herbed goat cheese.

Indecisive Eggs "Benny" fans will be able to get a sexed-up version called the "Ménage-à-Trois," featuring each poached egg atop a different type of meat. And for those who need a little "hair of the dog," the blend-your-own Bloody Marys will flow along with the orange juice from 9 a.m. to 4 p.m.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Category

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation