Bussaco Launches Brunch This Weekend: Biscuits and Gravy, Poussin and Waffles

We’ve clued you in to the General Greene’s breakfast, and now another NBC newcomer, Bussaco, sends over the menu for its brunch, starting this weekend. Folks, this is the real deal — chef Matthew Schaefer buys half hogs every week from Flying Pigs Farm to make his own bacon, sausage, and scrapple. Scrapple? HELL YES. Another cause for celebration: biscuits and gravy. Will they be as kick-ass as JoeDoe’s? Brooklynites, do let us know. On the cocktail menu: an "Angel Mary" souped up with house-made Worcestershire and horseradish. The menu is so new that prices haven’t yet been finalized, but with dinner plates ranging from $8 to $25, you can expect them to be reasonable.

Classic Eggs Benedict — Back Bacon, Crispy Potato

Poached Egg and Surrey Ham — Frisée Salad, Radishes, Grain Mustard

Eggs, Biscuits & Gravy — Country Sausage

Gravlax — Latkes, Soft Scrambled Eggs

Swedish Pancakes — Berries, Cardamom Cream

Brioche French Toast — Caramelized Apples, New York Maple Syrup

Yogurt Cheese — Seasonal Fruits, Almonds, Local Honey

Fried Poussin & Waffles — Collard Greens, Apple Butter

Dim Sum for One — Bacon & Egg Sticky Rice, Shrimp Dumpling, Coconut Buns

Bussaco Burger

Sides – House-made meats: Bacon, Country Sausage, Back Bacon
Eggs Any Way
Green Salad
French Fries
Biscuits, English Muffin, or Toast

Earlier: A First Look at Bussaco, the Newest in New Brooklyn Cuisine

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