Sunday means big things in the Weisen-Kenyon household. And by big things I mean, Paul is up before 8 AM without my forceful curtain opener. It doesn’t matter if we’ve had a big night out and only had four hours of sleep. There’s something about English premiere league that sets off some weird biological alarm clock.
The loud echo of energetic accents fills our apartment on weekend mornings through every surround sound speaker, and through the stress of penalty kicks and fouls, Paul ends up restlessly occupying every piece of furniture in the apartment.
You can imagine why Sunday brunch becomes a welcome respite from the cheers that jolt me out of my Sunday vibes. Which is why, on this Sunday, I dragged Paul and myself to brunch at Upland after another fun filled morning of sports.
We’d been to Upland before for dinner when it first opened and loved it’s awesome decor but quiet turnout. When they started serving brunch, I knew I had to give it a try. How gorgeous is their bar?!
To start, we ordered the house made ricotta with granola, figs, and honey. I haven’t had ricotta with granola before – only yogurt – and it was really well done. The figs and honey added a nice level of sweetness, and I felt like this starter was more like dessert.
I ordered the eggs in hell, served with tomato, oregano, fresno chili and grilled bread, after a recommendation from the waitress. The name was clever, but I didn’t feel that the dish was a standout. The crusty bread it was served with was way too small for the sauce in the dish, but the flavor was on point.
Paul ordered the roasted porchetta egg sandwich with guindilla chillies, farm egg, and arugula. I’ve had something similar at a few Italian brunches now in NYC but I have to credit Upland for its originality. The peppers were different than the usual and added a welcome heat to the dish.
The Bitches say: B. The atmosphere is nice and the Italian brunch is straightforward. This is a solid go-to in its quiet Flatiron neighborhood.
345 Park Avenue South
Upland serves brunch on Saturdays and Sundays from 11 a.m. to 3 p.m.