The Hightower {Brunch}
Brunch Is Its Own Beast!
Words by Jessica Devenyns Photos by Ashley Haguewood
“Brunch is its own beast. We screwed it up a lot at first,” admits Chad Dolezal, co-owner and chef of The Hightower. The dishes that drift out of the kitchen, however, belie this claim.
Leaning against the jigsaw of reclaimed wood planks that compose the banquette which divides the bar from the dining room, patrons can see directly into the kitchen where chefs meticulously prepare meals to the accompaniment of their grumbling stomach. The 10-foot banquette, Chad notes, also serves as a Bloody Mary bar on the weekend.
“The Bloody Mary bar is something we thought was a dumb idea at first,” he laughs. Now, however, it may be the most popular aspect of brunch. To participate, hungry brunchers get in line, and “we hand people a glass of vodka, they go and pick out either regular or spicy Bloody Mary mix, and then an insane amount of stuff to go into it.” You can choose from beef jerky, bacon, cheese, hot sauces, and pickles while you wait for your food to be served.
As if on cue, a fresh-faced salmon ceviche makes a swift appearance; its lime juice vinaigrette glistens on the surface of the light avocado puree and uncompromisingly fresh fish. Although seemingly ideal for a late breakfast, Chad discloses that as a newcomer to the brunch menu, hungry patrons are still reluctant to forego their favorite staples in favor of trying something new. At brunch, “people want what they like,” he says with a shrug.
To read more about other brunches featured, click here.
Contact:
thehightower.com
1209 E 7th St.
