Every Saturday and Sunday from 10 a.m. to 2 p.m. (or until sold out), each of our merchants will serve a different authentic dish for you to try. You can get brunch items from any of our vendors to stay or to go – feast on food from one merchant, or try an exciting variety of dishes from several stalls. No tickets are required.

We will have live music performed on Sundays from 10:30 a.m. to 1:30 p.m. by local Jazz musician, Max Levy Music. 

The Roasterie

• Coffee, teas and lattes. 
• Variety of pastries from Ibis Bakery. 

Topp’d Pizza + Salads

• Breakfast pizza, breakfast calzones smothered in gravy and brunch-staple  buttermilk biscuits and gravy. 
• Top your meal off with a mimosa, and refill it for just $1.

Chewology (Chef Joshua Springer will switch up the flavorful brunch courses each weekend)

• For opening weekend (Sept. 26-27) , he’ll serve a scallion beef roll wrap: five-spice-braised beef shank wrapped in a flaky scallion pancake. Pair it with their season cocktail, The Headless Quenchman, made of Suntory Haku Vodka, Giffard Banane, jalapeno, passionfruit, honey and Dogfish Head Seaquench Ale.

Sohalia’s Kitchen

• Traditional Pakistani brunch platter that includes two flaky parathas, butter chicken, chana masala, and halwa: a sweet dish originating from the Ottoman Empire made with semolina, cardamom, rosewater and coconut flakes.

Red Kitchen (will spice things up with rotating authentic Mexican brunch items each week for Saturday brunch)

• Regular Sunday brunch: beef birria tacos and consommé. The tacos are made of two corn tortillas bathed in birria stock and fried until crispy, then filled with beef and cheese. Dip your tacos in the cilantro-onion beef stock consommé, or sip the savory soup with a spoon.

Kate Smith Soirée

• Try anything from quiche to sweet and savory scones to a variety of sweet breads in flavors like banana, pumpkin, lemon blueberry and double chocolate zucchini.