One of this season’s hot new restaurants, DTB, in New Orleans’ Carrollton neighborhood, is introducing the brunch to end all brunches. Starting Friday, April 28, 2017, guests can enjoy bold cuisine and creative concoctions on Fridays and Saturdays 10:30AM – 2PM, and Sundays 10:30AM – 4PM. If you think the fun ends on “Sunday Funday,” think again! DTB is also offering brunch on Mondays 10:30AM – 2PM. This is perfect for those ‘in-the-biz’ who miss out on weekend brunches or for those who just want an excuse to brunch again.
The menu, which features modern interpretations of Southern Louisiana’s coastal cuisine, will offer an array of savory options crafted by Chef/Owner Carl Schaubhut and Chef de Cuisine Jacob Hammel. Menu items include Blue Crab Toast with cauliflower, brie, shaved fennel and pickled lemon; Banana Beignets with bacon, strawberries and pecan cane syrup; Ricotta Frittata with charred broccoli rabe, marinated tomatoes and pickled chiles; Crawfish Pie Benedict with oyster mushrooms, poached egg and crystal mash Hollandaise; Crispy Oyster Croque Madame with tasso, green chile fonduta, brioche and sunny side egg; and their signature Mushroom Boudin Balls with eggplant, smoked mayo and collard pickles.
Brunch libations, created by award-winning Cocktail Director Lu Brow, include the Dude’s Delight – vodka, coffee liqueur, Luxardo Sambuca, whole milk and cold coffee; Oak Street Spritz – Peychaud’s Aperitif, Cathead Honeysuckle vodka, simple syrup, club soda and sparkling wine; and the Bloody Mary Morning – vodka, DTB Bloody Mary mix and creole seasoning, crackling and a pimento cheese stuffed olive for garnish. Stop by on “Industry Mondays” to enjoy $5 cocktails, $2 beers and $10 bottomless mimosas and sparkling wine during brunch.