It isn’t brunch unless a decadent drink is involved, and at Rogue Island, the Bloody Mary is arguably the drink and the meal. “We try to use our kitchen to create special Bloody Marys with some culinary influence,” says owner Ryan Bessette, describing the rotating lineup of tomato-meets-appetizer concoctions mixed up at this farm-to-table destination to complement each week’s Sunday brunch menu.
Bessette means “culinary influence” quite literally, with past specials featuring, for instance, an entire Chicken Cordon Bleu slider, served skewered with cornichon pickles and atop a Tom Collins glass filled to the brim with their house Bloody mix and Oola Vodka, and honey mustard seasoning lining the rim. Or there’s the Nashville Hot Bloody Mary, a spicy chicken sandwich garnishing and soaking up the tomatoey bevvie. Rogue Island takes advantage of local vendors, too, from JaJu Pierogies in a kielbasa and pickled red cabbage variety to Chi Kitchen kimchi in a General Tso’s Fried Chicken one.
New Bloodys debut each weekend, and Bessette shares there will be multiple in store for their special Irish Brunch happening March 17 for St. Patrick’s Day. Come for indulgent sipping – stay for a full menu of corned beef hash, potato croquette benedicts, bangers and cabbage, soda bread, scones, and more. This annual St. Patrick’s Day foodie celebration is always a full house, so reservations are recommended. 65 Weybosset Street.
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