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Himmarshee Public House Starting Sunday Brunch Party This Week

Himmarshee Public House Starting Sunday Brunch Party This Week

Sunday is supposed to be all about continuing the party from Saturday night -- if you're not, like, 80, anyway.

Really the only thing you should be thinking about when you wake up on the first day of the week is a) Where's the ibuprofen and b) Where to go get your drink on for the day (alright, two things, actually).

Downtown Fort Lauderdale is about to get its newest Sunday Brunch Party this week; Himmarshee Public House is opening its doors for a new breakfast/lunch hybrid.

See Also: Ten Best Brunches in Broward County

Launching Sunday at 10 a.m., the downtown eatery is offering a selection of comfort fare and morning cocktails along with live entertainment.

"We're featuring the Adam David Band, an 80's and 90's full live cover band, and a perfect venue for large groups (6 to 25 people) that are looking to Sunday Funday all day long," says Marc Falsetto, Founder of JEY Hospitality, Owner of Rok:Brgr and Himmarshee Public House. "Instead of your typical, tired bottomless mimosa special, we're doing a full line of breakfast cocktails, incorporating liquid nitrogen into our table-side smoking sangria ($10), and DIY Bloody Mary Kits ($99 per table) featuring a full bottle of Absolut Vodka and up to 15 different toppings (bacon, pickles, celery, jalapeños, hot sauce, shrimp, etc) that will dropped in the center of your table to share with friends."

 

The menu features a selection of brunch, lunch, sweets, and giant biscuit sandwiches.

Breakfasty items include creative global dishes. The pulled pork benedict is comprised of corn bread, 12 hour pulled pork, sunny side up eggs, and chipotle maple sauce ($14). "Farm House" croquette is stuffed with smoked bacon, sausage, aged cheddar, chipotle ketchup ($10). Banana bread French toast is encrusted in coconuts and served with sliced bananas and bourbon maple syrup ($14).

"Our menu is entirely chef-driven with a big emphasis on Comfort Food," says Falsetto. "Many of our items are centered around our signature Giant Biscuits, which we've deemed The Hangover Cure."

Homemade giant biscuit sandwiches are take filled with hearty ingredients. The No. 2 has pork belly, fried egg, tomato, and rosemary aioli ($13). The No. 4 includes fried chicken, fried egg, aged cheddar, southern gravy ($12).

The sweets section offers a few sugary sides, like sticky buns with pecan bourbon maple syrup ($8) and Nutella empanads with bananas, Nutella, and whipped cream ($9).

Lunch items include a burger and some sandwiches. The grilled cheese incorporates four year aged cheddar, fontina, and havarti cheeses on artisan white bread with tomato basil soup on the side ($12). The turkey & brie panini house comes with granny smith apples and cranberry-apple jam on San Francisco sourdough ($14). The Public House burger "prime" brisket, short rib, and chuck blend topped with four year aged cheddar, fried onions, and rosemary aioli on a pretzel bun ($14).

"We started our Sunday Funday at Rok:Brgr before people were really coming to Second Street for brunch, and now we're at capacity every week," says Falsetto. "By offering Sunday Brunch at Public House we're giving guests the opportunity to visit both spots without leaving Second Street, providing two unique venues, and expanding our menu to include delicious, chef-driven brunch items. Second Street is taking over Sunday Brunch."

Although Falsetto is proud of the entire menu, he has some recommendations for must-try dishes: banana bread French toast, biscuits & gravy (with honey butter biscuits, sausage gravy, and soft boiled egg $12), fried chicken brunch basket (three pieces of signature fried chicken, homemade biscuit, truffle honey butter, and slaw $16).

"Wash everything down with the Homemade Sticky Buns or Banana and Nutella Stuffed Empanadas," says Falsetto.

And there you go: hangover cured.

Himmarshee Public House is located at 201 SW 2nd St. in Fort Lauderdale. Call 54-616-5275, or visit publichouseftl.com.

Follow Sara Ventiera on Twitter, @saraventiera.




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