{"id":7042,"date":"2015-04-20T18:37:18","date_gmt":"2015-04-21T01:37:18","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7042"},"modified":"2015-04-20T10:40:40","modified_gmt":"2015-04-20T17:40:40","slug":"cocktail-corner-brunch-at-the-outpost","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7042","title":{"rendered":"Cocktail Corner: Brunch at the Outpost"},"content":{"rendered":"
\"Outpost

Outpost cocktails, courtesy photo<\/p><\/div>\n

A spirited toast to all things alcoholic! By\u00a0Leslie Dinaberg<\/a><\/strong><\/p>\n

While I’m not quite one of those people who believe that brunch without booze is just a sad, late breakfast, I do believe that just about everything is better with bacon, especially day drinking!<\/p>\n

Outpost<\/a>, at the Goodland Hotel<\/a> in Goleta, is a great place to hang out any time of day, but their recently added brunch is particularly delish. Sit outside if you can; poolside is a perfect, relaxed place to start your day with one of mixologist Chris Burmeister<\/a>‘s creative concoctions like the Oaxacan Bracer, made of Mezcal<\/a>, cantaloupe juice and lime, or the Corpse<\/p>\n

\"Outpost

Outpost brunch, photo by Leslie Dinaberg<\/p><\/div>\n

Reviver #2, with Gin, Orange Curacao<\/a>, Cocchi Americano<\/a>, lemon juice and absinthe<\/a> rinse (to get you in touch with your inner Van Gogh, who was known to indulge from time to time). They also have bottomless Mimosas, along with Bloody Marys, Bellinis and more creative Chevy Chasers like the Knickerbocker\u00a0(made of Rum<\/a>, dry Curacao, raspberry and lemon), the Red Snapper\u00a0(with Gin, smoked oyster, horseradish, caper and cranberry juice) and the Smokemosa\u00a0(made with Scotch, orange juice and sparkling wine).<\/p>\n

I’m guessing Chef Derek Simcik<\/a> might have had a cocktail or two to warm up his creative juices when he developed the brunch menu. I don’t know how else to explain the impulse to create a housemade “pop tart,” chock full of straight from the farmers’ market filling! Trust me, they’re delicious! (and I’m not usually a fruity sweet person).<\/p>\n

\"The

The patio at the Goodland, photo by Amy Barnard<\/p><\/div>\n

Actually it’s all delicious. We loved the Buckwheat Griddle Cakes, made with candied pecans, white chocolate custard and whipped brown sugar butter; the Market Benedict, with asparagus, Serrano, poached eggs, crab b\u00e9arnaise and hash browns; the Chilaquiles, made from corn tortillas, avocado puree, cr\u00e8me, chorizo salsa and a sunny side up egg, and of course the bacon, available with a traditional egg, toast and hash brown combo; on a torta with scrambled eggs, avocado, queso fresco, black bean puree and hash browns or as a little something on the side.<\/p>\n

The Outpost at the Goodland is located at 5650 Calle Real in Goleta, 805\/964-1288, Outpostsb.com<\/a>. Brunch is served on weekends from 8 a.m. to 3 p.m.<\/p>\n

Cheers!\u00a0Click\u00a0here<\/a>\u00a0for more cocktail corner columns. Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on April 17, 2015.<\/p>\n

\"Leslie

Leslie Dinaberg<\/p><\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Share this:<\/h3>