Finch & Fork Bloody Mary, courtesy photo.
A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg
While nothing says “bloody good brunch” like a Bloody Mary, Finch & Fork bartender Joe Dohany has bumped it up a notch with some cocktails designed especially for day drinking.
New to the menu is Dohany’s Breakfast of Champions, a bold drink with bacon–washed bourbon, pecan syrup and peach bitters. He’s also added a Guava Margarita with jalapeño–infused tequila, guava and lime as well as the Stinger with cognac and crème de menthe.
There’s always the brunch time favorite Bloody Mary, which has also been upgraded, while a variety of mimosas, like orange, grapefruit, cranberry and peach are still available refills for just $1.
Chef James Siao’s midmorning eats are also top notch. Pair the cocktails with Siao’s Buttermilk Fried Chicken, served with kale slaw, pickles and smoked honey mustard, the Roasted Pork Belly & Egg with poached eggs, smashed avocado, toasted bread, chipotle hollandaise and home fries, or the Caramelized Banana French Toast.
Brunch is served every Saturday and Sunday at Finch & Fork (31 W. Carrillo St.) from 8 a.m. to 2:30 p.m., Finchandforkrestaurant.com.
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When she’s not busy working as the editor ofSanta Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”
Originally published in Santa Barbara Seasons on February 17, 2017.