Maestoso Adds Sunday Brunch…And It Looks Amazing!Eat + Drink he Hillcrest restaurant of acclaimed Chef Marco Maestoso has serious buzz!
Maestoso, the Hillcrest restaurant of acclaimed Chef Marco Maestoso and partner Dalila Ercolani that opened earlier this year, announces the addition of Sunday brunch service to complement its buzzing nightly dinner service.
Chef-owner Maestoso found global success while cooking for names like former Italian President Giorgio Napolitano and Donatella Versace.
An alumnus of Italy’s prestigious Gambero Rosso culinary school, while living in New York City in 2013 Chef Marco and Dalila were praised by the likes of NY Times and Food and Wine for pop-up dinners they served in their small apartment, and in 2015 they opened their first restaurant Casa Maestoso, which spent more than five months in the number one spot on Trip Advisor’s list of the more than ten-thousand restaurants in Rome.
Maestoso in Hillcrest lightly models its predecessor while embracing the West Coast’s laid-back dining culture.
The brunch menu is comprised of Breakfast Pinsa topped with guanciale, pecorino cheese and eggs, Majestic Pancakes with berry “ragu” and vanilla whipped cream,Blooming Salad alla Romana in an eye-catching floral presentation, a 146.6 °F.
Perfect Poached Egg with asparagus, cured egg yolk and buffalo mozzarella, and a number of other beautiful dishes, round out the menu.
Sunday brunch also features Maestoso’s unique passaggi concept wherein a cart of chef’s whims–usually small plates–is periodically rolled through the restaurant and offered to guests to enjoy with the brunch menu’s core items. Brunch passaggi will range widely; watch for sun-dried tomato deviled eggs, Le Bombette filled pastries and Chef Marco’s take on French toast sticks.
During brunch Maestoso will debut mid-day drinks including Mango Bellinis, Bloody Mary’s, sangrias and mimosas–the latter available as a bottomless mimosa option for $18 per person. Craft beers and Italian wines are also available alongside a Negroni Sbagliato, a brunchy take on the classic Negroni, invented in Italy in the 1960’s and using sparkling wine in place of gin.
Looks amazing – see you there!