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Published November 21, 2006 at 10:42 p.m.
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.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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