Executive chef Jennifer Maloney changes her Sunday brunch menu each week, but the three most popular choices remain standards: the raisin-brioche French toast, a crab-cake Benedict smothered in the city's most luxurious hollandaise sauce, and the American Kobe corned-beef hash (with eggs and that absurdly good hollandaise). In fact, brunch is the ideal way to sample Maloney's wide-ranging culinary talents, which neatly complement the ambitious, eclectic art in this bright space. Seafood dishes are usually available, as is a gorgeously marbled rib-eye (served with eggs and spuds), and you can count on at least one rich pasta creation. Afterward, stroll through the galleries and feel visually satisfied as well.
