Brunch is the perfect combination of both breakfast and lunch. You get the amazing dishes of breakfast modified for midday eating so that drinking is acceptable. Another awesome combo word? Beermosa. Yeah, it’s a mimosa made with beer.
The beermosa is one of the cocktails available for brunch at The Annex by Epic Brewing, along with a menu full of both breakfast and lunch favorites. The gastropub has been a staple in Sugarhouse for over a year now and, like the surrounding area, has recently undergone some changes.
While Sugarhouse continued its seemingly never-ending facelift, The Annex changed chefs, obtained a club license and updated its interior. The new kitchen captain is Craig Gerome, a transplant from San Francisco. The club license means that you can now enjoy Epic’s incredible beers at The Annex without ordering food (always a cause for celebration). And thanks to that new license, the dreaded Zion Curtain was able to come down, opening up the restaurant a bit.
Anxious to try the updated Annex, my friend and I headed there for brunch. The petite menu has plenty of familiar dishes, like eggs and hash browns (called “Annex Breakfast,” $11), French Toast ($11) and huevos caballeros ($11); plus some not-so-familiar ones, like brisket hash ($12), fried chicken ($15, unfortunately served sans waffle!) and hop-cured trout ($13).
Lunch-focused entrees are available, too, like a BELT (that’s Bacon, fried Egg, Lettuce and Tomato to you, $11), lamb burger from the dinner menu ($15) and the Annex Burger ($14). Additional brunch specials that change per Chef Craig’s whim add to the mix, like Saturday’s French Omelette ($9) with Casatica Buffalo Cheese and arugula—a deliciously rich (thanks to the cheese) yet light (due to omelet and arugula) start to the day.
Annex regulars will rejoice that the famous poutine from dinner makes an appearance on the brunch menu as breakfast poutine ($13), this time served with an egg on top. For poutine first-timers: fries are sprinkled with cheese curd and a heap of beef brisket, then topped with gravy and an egg. Miraculously, the fries stayed crunchy despite the gravy, which was a little on the salty side.
The crab benedict ($15) is crafted on a house-made English muffin stacked with crab cake and a poached egg, then finished off with Hollandaise sauce. The massive portion was a little overwhelming and I wished it came with a side of hash browns (available separately as a side for $4), but otherwise was a satisfying benedict.
And, don’t forget that The Annex serves 40 beers, including 8 on draft. The beers are available in a sample taster, single glass or full bottle, so you can build-your-own beer flight–even for brunch.
Go to The Annex for brunch for :: beer-themed breakfast food paired with your favorite Epic beer. Notes :: Open for brunch at 10 am on weekends. Lunch and dinner hours are Sunday-Thursday 11 am-10 pm, Friday 11 am-11 pm and Saturday 10 am-11 pm.
Related :: The full review on The Annex by Epic Brewing