We’ve been going to Enoteca Vespaio for years. In fact there was a time where we were there on almost a weekly basis to get some brunch. When word broke that the original owners sold the place, we were a little worried. Who knows what could happen.
Fortunately for us it seems like a lot is staying the same.
The sale was to longtime Executive Chef Ryan Samson and Daniel Brooks, the owner of another one of our favorite spots in town, Licha’s Cantina. Considering Brooks used to be the General Manager of Vespaio, it seems clear they want to keep Vespaio and Enoteca true to their roots.
We popped in for brunch and I picked up this salmon gravlax for a nice change of pace. This is one of the new selections on the brunch menu but it keeps true to the spirit of Enoteca while taking things up just a tiny bit.
The salmon is perfect. The squid ink crostini is nice if not a little off-putting at first. That strawberry gremolata carries an amazing punch of flavor. Actually that crispy poached egg may be the star of the show for me. Regardless, when you put them all together it’s a great brunch option that’s light and satisfying.
While we may never forgive them for taking their wonderful semolina-buttermilk frittella off the menu, there are plenty of other great options.
But if they bring back those pancakes you can bet we’ll be getting those again. Especially if they bring them back with that amazing gelato instead of butter.
I hope Samson and Brooks are listening.
Photo taken at: Enoteca Vespaio