Del Frisco's Grille Launches Creative Brunch with New Flavors
Del Frisco's Grille Unveils an Innovative Brunch Experience
Prepare to indulge in a fresh culinary adventure as Del Frisco's Grille, a renowned contemporary American bar and grill, reintroduces its brunch menu. This menu boasts nine new dishes crafted for the weekend crowd, focusing on shareable experiences and inventive beverages.
A Diverse Menu for Everyone
Launching soon in all locations, the revamped brunch menu includes an intriguing selection of dishes. Diners can relish in the delightful Pull Apart Sticky Buns, the rich Braised Short Rib Benedict, flavorful Green Eggs & Jamon, and the comforting Shakshuka. To satisfy your sweet tooth, there are also Gingerbread Pancakes and several other exciting options.
Classic Favorites with a Twisted Approach
In addition to new items, guests can revisit beloved brunch standards with a modern twist. Fan favorites such as Strawberry Cobbler French Toast and Crab Cake Benedict continue to delight patrons, ensuring that there’s something familiar for everyone along with the innovative selections.
Bridging Breakfast and Lunch
The section titled "Brunch Meets Lunch" cleverly straddles the line between breakfast and lunch, providing mouthwatering choices such as Baby Back Ribs and premium cuts of steak. Diners can enjoy filet mignon or bone-in ribeye, paired with signature sides to enhance their meal.
An Elevated Dining Experience
Chef Ariel Contreras-Fox, the vice president of culinary at Del Frisco's, shares insights into the menu’s creation. "We've designed an elevated brunch experience, celebrating the social nature of weekend meals," he states. This new menu is crafted to encourage connection, allowing friends and families to share both innovative breakfast items and signature lunch offerings.
Exciting Beverage Options
Enhancing the dining experience, the newly imagined brunch menu introduces an elevated beverage program featuring two unique signature experiences. Diners can enjoy the "Champagne Solutions," which presents four bottles for just $50, and the "Bespoke Mimosas," meant for sharing with friends, accompanied by craft syrups and fresh juices.
Another highlight is the sharable $50 Bloody Mary Board, made with premium spirits such as Tito's Handmade Vodka or Don Julio Blanco Tequila. This board features a delightful array of chef-curated garnishes, including cheesesteak eggrolls, cream cheese-stuffed olives, and brown sugar bacon, making it a perfect centerpiece for any brunch table.
Exclusive Weekend Offering
This new brunch offering is available exclusively on Saturdays and Sundays, inviting guests to indulge until 3 p.m. It’s an opportunity to savor quality food served in a vibrant and stylish setting that elevates the weekend dining experience.
For more insights and to explore the full menu, visit Del Frisco's Grille website.
About Del Frisco's Grille
Del Frisco's Grille is not just a restaurant; it’s a destination that turns an ordinary dinner into an extraordinary experience. With hand-crafted cocktails and a menu inspired by bold flavors and fresh ingredients, it’s the perfect venue for creating unforgettable memories over a meal. Each visit aims to bring a refreshing taste of modern dining to the concept of a night out.
Media Contact Information
For press inquiries, please reach out to Danielle Bramley. Her contact number is 817-329-3257.
Frequently Asked Questions
What new dishes are featured in the brunch menu?
The menu includes dishes like Pull Apart Sticky Buns, Braised Short Rib Benedict, and Gingerbread Pancakes.
When is the new brunch menu available?
The brunch menu is exclusive to Saturdays and Sundays until 3 p.m.
What beverages can I expect?
Guests can enjoy Champagne Solutions and Bespoke Mimosas, alongside sharable Bloody Marys.
Who is the culinary leader behind the new menu?
Chef Ariel Contreras-Fox, the vice president of culinary, spearheaded the menu's creative transformation.
Where can I find more information?
Details and the full menu can be found on Del Frisco's Grille official website.
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