Rancho Bernardo may not be the first place you think of when it comes to Sunday brunch, but Executive Chef Scott Cannon of the Cork & Craft is changing that with his new and playful menu. Full of indulgent and whimsical dishes, standouts include both sweet and savory items sure to impress even the most astute brunch-goers.
Try Cannon’s Apple Crusted French Toast, crème brûlée dipped thick cut bread coated in a graham cracker and apple crust, and served with cinnamon whipped cream and candied pecans. The Maple Bacon Donut Sandwich is also a standout, made with a house-glazed donut and served with maple bacon, fried egg, arugula and thyme aioli. Brunch classics with Cannon’s spin also make an appearance, like the Corned Beef Hash with poached eggs, horseradish and green onions, as well as the Country Fried Steak & Eggs served with biscuits & gravy, and Crab Bennies with Dungeness crab cakes, poached eggs, crispy prosciutto, leek purée and spiced citrus hollandaise. SoCal favorites can be found too, like Tater Tot Poutine and Cannon’s massive Breakfast Burrito. Kids are always welcome, so there is a selection of items all will love. Don’t forget to pair the meal with a Beermosa, made from one of Abnormal Beer Company’s brews, or a Mostra Coffee cold brew.
The Cork & Craft is located at 16990 Via Tazon in Rancho Bernardo. They are open for brunch every Sunday from 10am – 2pm. To browse the entire menu, visit www.thecorkandcraft.com. Reservations can be made by calling (858) 618-2463