Photo courtesy of Encina.
Here are two new brunch menus to try in Oak Cliff.
Encina started its Sunday brunch service about three weeks ago.
One star of the show is the confit turkey hash, made with the same turkey-leg confit on chef Matt Balke’s dinner menu, and served with sweet potatoes, carrots, fontina, over-easy eggs and crispy cornbread.
Encina brunch also features Balke’s kale biscuits, below. Find the whole menu here. Encina, located in the former Bolsa on West Davis, serves brunch from 10 a.m.-3 p.m. Sundays.
A pan of kale biscuits ready to go in the oven. Photo courtesy of Matt Balke
Also now serving brunch is Chimichurri, the Argentine restaurant from chef Jesús Carmona, who previously owned Tacos Mariachi.
Chimichurri is located in the former Hattie’s space in the Bishop Arts District.
The menu includes four types of empanadas: beef; spicy beef; ham and cheese; and bacon, onion and fennel. There’s also an “empanada benedict,” served with a poached egg and hollandaise.
The cocktail menu features a green bloody mary, made with tomatillos. Find more of the menu below these photos.
Photos courtesy of Encina
Chimichurri brunch menu, from a media release:
- Empanadas: Choose from beef, spicy beef, ham and cheese, and bacon, onion and fennel
- Empanada Benedict: Two empanadas stuffed with ham, mozzarella cheese, poached egg and hollandaise
- Omelet de la Casa: Cherry tomatoes, wild mushrooms, bacon and cheese with a choice of a mixed greens salad or Patagonian potatoes
- Choripán Tradicional: The classic chorizo sandwich served with chimichurri and salsa criolla
- Calabresa Picante Pizza: Tomato sauce, mozzarella, Calabrian salami, banana peppers, chili peppers, garlic and olives
