A common ritual for us, at least last year, was brunch at Vine & Bean followed by a trip to the Shaker Square farmers’ market. We got a little crazy recently and mixed it up – we went to Fire for pre-market brunch.
I’m a fan of Fire for dinner and really like chef Doug Katz’s commitment to local and overall approach to his menu. But I’ve never been for brunch and in fact, my husband has never been period.
So the three of us headed there around 10:30 a.m. and snagged a great table right near the open kitchen, which is ideal because our toddler likes to pretend she’s cooking alongside the chefs (she’s even been known to shout some tips from her highchair – mix it, flip it, yea chef!). While she studied the kitchen, we people watched everyone alongside the square walking, mingling and checking out their recent market purchases. What a great view.
For brunch, Natalie had the lemon soufflé pancakes with blueberry compote; egg sandwich in clay bread, with local egg, bacon, lettuce and tomato with homefries for Jamie; and house-cured smoked salmon, Bialy’s bagel (the best bagels in town!) and egg salad for me.
Smiles all around. For his inaugural visit, Jamie was quite impressed and I think somewhat confused why I haven’t suggested Fire for brunch sooner (no good reason, I just tend to forget… but not anymore). He even declared these as the best homefries in town. Natalie, a pancake aficionado, was so smitten with her fluffy goodness that she was on her best dining behavior in hopes that she could come back soon. As for me, smoked salmon in general is my breakfast of choice, and Fire’s house-cured version was simply perfect – and pairing it with a Bialy’s will always win me over.
Fire is open both Saturday and Sunday for brunch. They also offer free valet parking – another plus, especially on market days.