Dish Bar & Grill
Dish Bar & Grill is one of the upscale restaurants in downtown Hartford. It’s located on Main Street amidst the vibrant energy you’ll find in the city.
For those who may remember, it occupies the former Sage-Allen flagship department store building, dating back to 1898. And while the street level façade has been updated, if you look up above the door you will see reminders of the beautiful historical building, which for me bring forward fond memories of day-long shopping trips into the city.
Inside the restaurant you’ll find a large, chic industrial-style space. There’s a cool bar area with plenty of seating for any size Happy Hour group.
For your mealtime, there are a few beautiful dining areas lit with a relaxing blue hue and dressed with elegant white linen.
Additionally, there is counter seating for the bird’s eye view into the kitchen.
Dish Bar & Grill is one of three restaurants in the Dish restaurant group. It’s cuisine focuses on upscale interpretations of classic comfort food. At the beginning of September, the restaurant began serving Sunday Brunch from 11 am. to 5 pm. Last Sunday, the restaurant held a grand opening for the new brunch menu and I was invited to attend. To make it a fun event for the family, there was a special appearance by Anne Cubberly’s night fall puppets. The masks were incredible!
The Sunday Brunch menu contains a wonderful mix of breakfast and lunch menu items. It’s divided into sections consisting of: shares (sticky buns, fruit salad); starters, entrees; designer omelets; sides and brunch beverages.
Our group decided to make it a “boozy brunch” and started with a round of adult beverages. While the menu does feature some of the classic brunch beverages – e.g., mimosa and bloody marys, it also features some adventurous ones too!
The “Bull’s Blood” is a variant from the traditional Bloody Mary with tequila, cilantro and jalapeño added to bring a kick to your morning.
To accompany our beverages, we opted to begin with the charcuterie board, as recommended by our server. It featured a beautiful assortment of locally sourced cheeses from the Mystic Cheese Company and charred bread slices.
Additionally the board included a house made Pate de Champagne of ground pork, bacon and cognac topped with mustard seed. I don’t normally enjoy pate as it’s usually made from liver, but this version was very flavorful.
The Sea Change and Melinda Mae cheeses were of similar consistency to Brie with one having a little more flavor and the other slightly milder. “Sweet dreams are made of cheese, who am I to dis a Brie” – ha! (I saw that somewhere and couldn’t resist including it!) I enjoyed the pairings of dried fruit and honeycomb.
The Mystic Melville cheese (named for Herman Melville the author of Moby Dick) is the first cheese from cheese maker Brian Civitello and co-owner Jason Sobocinski (whom I recently met at Popover Café and Boulder Knoll Farm dinners). This cheese was inspired by the Stracchino family of cheese from Northern Italy and is known for its smoothness and excellent melting characteristics. It’s taste is similar to a mild mozzarella and was paired with almonds.
For our brunch entrees, the group was tempted by several choices, making it difficult to select just one. We decided to each order something different so we could have the best tasting from the menu. After much contemplation, Mike ordered the cornflake crusted French toast. Made from Challah bread, the French toast was flavored with cinnamon and vanilla and drizzled with local maple syrup.
He paired the French toast with a side of the double cut bentons bacon. It was cooked crispy, just the way we like it!
I debated for quite some time over the heirloom tomato pie but then decided upon the shrimp and grits. The dish contained six seared shrimp on top a bed of buttery grits in a light, flavorful sauce with hints of bacon and scallions. It was the perfect southern comfort food for a chilly morning.
Liking every component listed in the dish, Greg chose the “Green Eggs and Ham” entrée. It was a kicked up version of traditional eggs benedict with elevated flavor from the basil hollandaise and prosciutto. He was impressed with the perfectly cooked poached eggs and beautiful presentation.
Intrigued by the name and ingredients, Terri chose the red flannel hash. It too was an upscale version of traditional hash with locally sourced beets and corned beef. The sweet flavor of the beets paired well with the other ingredients. The hash had a nicely roasted char.
Overall, the service, food and ambiance were wonderful. I think Dish Bar and Grill’s Sunday Brunch has gotten off to a wonderful start. Diners will appreciate the comfort food focus with the fall chill in the morning air.
Have you dined at Dish Bar & Grill or any of the other restaurants in the Dish restaurant group?
Where’s your favorite place for Sunday Brunch?
What’s your favorite food to eat for Sunday Brunch?
Disclaimer: While I was invited to the grand opening of Dish’s Sunday Brunch by their marketing team, the opinions and views expressed above are my own and describe my personal experience at the event.