European-Inspired Brunch at Apothecary Cafe
Known as a Rosedale neighborhood favorite, Apothecary Café & Wine Bar was inspired by a love for travel and diverse cultures. Founded in 2009 by Niraj Mehdiratta, Apothecary focuses on balancing three important facets; European-inspired new American cuisine, a wine program focused on niche gems and emerging wine regions, and a full-service espresso bar. Since November 2013, Apothecary has undergone a series of changes including the introduction of new Executive Chef Albert Gonzalez, the launch of a new seasonal dinner and brunch menu, and the reveal of a new design concept complete with communal seating.
Since joining the restaurant, Chef Gonzalez’s main focus has been on revamping the menu. The menu now features small plates with a focus on farm-to-table freshness, perfect for sharing over the new communal style dining.
“The food is about more than just the plate on the table,” said Chef Gonzalez. “It is honoring the grower’s produce, the rancher’s livestock, and the artisan’s work by presenting a final product that allows for a harmony of flavors.”
With this as its guiding principle, Apothecary’s menu features seasonally inspired dishes that are constantly rotating, as well as cheese plates, house made charcuterie boards, and innovative desserts often featuring in-house churned ice creams. Stand outs on the menu include the Potée with short rib, wild game sausage and a rich red wine broth, as well as Quail & Grits that combine the flavors of blue cheese, agave, and spice and is finished with a sunny side-up quail egg.
Brûléed grapefruit with caramelized sugar, goat cheese and mint.
As with all of our dishes the intent is to share, this was a great way to offer a very staple breakfast item in grapefruit but twist it into something that caters to sharing. We’ve removed the citrus segments for you and added a little bruleed sugar as well as some honey to counter the tartness of the grapefruit. The quenelle of goat cheese adds a little richness to the dish and the mint a very bright, refreshing note.
Breakfast Potato Skins
Stuffed with Roquefort and cripsy prosciutto and topped with sunny-side up quail eggs.
This was the hangover cure, every good brunch should have at least one. Potato and egg are typical brunch fare but we really went outside the box on this one. The skins are fried in duck fat then stuffed with roquefort and proscuitto and topped with a sunny side up quail egg, one bite wonders and easy to pass down the table.
Short Rib Benedict
Ancho hollandaise and poached egg.
Inspiration, LUXE. Prime short rib, ancho hollandaise and micro green salad and sous vide egg.
Quail & Waffle
Grits, honey butter, liege waffle
Chicken and waffle is a southern staple no doubt, our version is lighter and a little more refined. Semi Boneless Texas quail marinated in sage to imitate the flavors of breakfast sausage then a liege waffle, crispy outside fluffy sweet inside and spiced agave maple with Blue cheese grits. Refined southern comfort.
Make It Yourself Bloody Mary
Our micheladas are the answer to needing that bloody mary in the morning but not wanting to hit it so hard. We like to let the guest tinker with it to their taste, more fun when you can play with your food and drink.
Basil Pear and Prosecco Cocktail
This was the elegant way to incorporate some light fruit flavors into the beverage program and offer more than just our amazing mimosas.
Apothecary Café & Wine Bar
4800 Burnet Rd.
(512) 371 1600