The Rosemont Social Club, if you haven't yet been, leaves quite an impression--even before you get to brunch. (But you should get to brunch, and soon.) Entering through the "secret" back door, your first look is of the downstairs bar and the giant, turquoise-upholstered captain's chairs that surround it. Couches and low tables create the rest of the seating area, which you see before you head upstairs to a large, indoor/outdoor bar space decked out in deep, rich red tones.
The vibe at Rosemont is one of cool, casual luxury--is that brunch or what? So naturally, their new "Sunday Social" series is not to be missed.
On this particular Sunday, my dining companion and I both had to forgo brunch cocktails, much to our disappointment. It's never good to mix cold medicine and booze, so we had to stick with boring old water while we gazed longingly at the bottles that lined the shelves of the downstairs bar. The Sunday drink specials were hard to resist, even as we each battled an oncoming cold: $3 Three Olives vodka, $3 mimosas, $3 frozen lemonades (with flavored FruitLab liqueur floaters for another $1), and $4 Bloody Marys and Bellinis--those prices are good every Sunday from noon to 5 p.m. Sit downstairs in the bar for a quiet, cozy meal; sit upstairs to hear DJ Get Low spinning on the patio from 1 p.m. to 5 p.m.
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The brunch menu is small; just four items (though you are welcome to order off the restaurant's regular menu as well) priced between $8.25 and $11 each. No dainty fruit-and-cheese plates here, people--bring an appetite. A Stacked BLT with Sriracha aioli would have to wait for another day, as would the Stuffed Potato loaded with bacon, cheese, fried egg, and a cream sauce--I had my eye on the Borderman's Tinga. If you can resist chicken in tinga sauce, you are stronger than I am. I just knew that the sweet, brioche bread would be perfect against the spicy sauce; add a runny egg and forget it--I'm in heaven. Plus, everyone knows that when you're sick you have to eat spicy food to clear your sinuses and taste the food. My dining companion selected the Poacher & Pig--a riff on Eggs Benedict served on French baguette with a rich béchamel sauce--promising to share a few bites with me.
We had warned our server in advance that our appetites were a bit suppressed due to illness, but the fact is we pretty much cleaned our plates. The spicy tinga sauce woke up my suffering palate, but the soft, sweet brioche bread combined with the yolk and cheese to mellow out each bite. A side salad dressed in vinaigrette provided the perfect accompaniment, the greens and acidity of the dressing providing a nice balance to the intense, oozing richness of the sandwich. My companion's Poacher & Pig was equally rich, and I particularly liked the strong maple ham they use, which stands up well against the combination of bread, poached egg, cheddar and béchamel. A less flavorful protein would be lost under the rest, and that would truly be a shame. The ham makes the sandwich, here, without a doubt.