"Brunch is, at its heart, about decadence and excess, and it doesn’t get more shamelessly indulgent than a side of caviar to accompany your hashbrowns and a Champagne flight to wash it all down. Familiar weekend morning classics are reinvigorated with an inventive twist at this “Champagne tavern,” whether that means braised duck and hoisin butter topping the Benedict, kimchi in the Coupe’s version of a croque-madame, or garam masala and a Grand Marnier-butter syrup adding unexpected complexity to the bread pudding. Creative uses of duck fat abound, and though there are a couple of vegetarian options that aren’t a salad, they’re not as interesting as their meaty counterparts. Vegetarians and vegans can, however, console themselves with exceptional fries." - Sophie Grossman, Eater Staff
