Nicholas Grunauer says that his father, chef Peter Grunauer, was ready to start serving a Sunday brunch soon after the Viennese restaurant opened in the Crossroads last year.
"But we needed to get a Sunday liquor license first," Nicholas says. "Once we had that, we had the menu ready and just needed to finalize our plans."
Starting Sunday, March 20, the Grunauer restaurant will be open for lunch every Sunday from 10:30 a.m. to 4 p.m.
"It will be a traditional central-European-style brunch," Nicholas says, "with hearty fare like our stelze, a slow-roasted pork shank with horseradish, spicy mustard and cabbage salad. We'll have a dessert pancake, a kaiserschmarrn, which translates as 'emperor's mess,' made with raisins and served with a berry compote."
A Viennese-style brunch, says Nicholas Grunauer, features slightly heavier dishes than American brunch foods because it's the primary meal of the day. "People eat a heavy lunch and have, perhaps, leftovers for dinner. It's a meal that often centers around pork shank and beer."
There will be other, equally potent beverages on the Grunauer brunch menu: "We'll have apricot mimosas, and we've created our own tomato base for our house Bloody Marys."