Helen in the Heights, the Greek tavern-inspired bistro spun off from Rice Village’s Helen Greek Food and Wine, launched a new brunch menu over the weekend, featuring many of the same items that appeared on the original Helen’s brunch menu. Their weekend brunch menu includes variations on Greek food appropriate for brunch, as well as some new cocktails to pair with them. Executive Chef William Wright describes the menu as “the same Helen favorites, now with poached eggs on top for good measure.”
The new brunch menu items include:
- The Brunch Gyro, with Black Hill pork, pita, tomato, red onion, tzatziki and egg, served with fries
- Sourdough Grits with wild gulf shrimp, caper-scented tomato sauce, smoked metsovone cheese and a poached egg
- Kataifi Benedict, featuring the traditional pastry served with poached eggs, avgolemono hollandaise and Greek pico de gallo
- Greens & Cheese Pie, with four greens, three cheeses, capers and oregano
- Semolina Pancakes served with spiced honey syrup, toasted almonds, Greek yogurt and whipped cream
The menu will also include some traditional Greek favorites, such as Citrus & Fennel Salad and the classic Trio of Dips.
For cocktails, Helen in the Heights will serve brunch classics like mimosas and Bloody Marys, but bar manager Josh Bearden has also crafted a few new cocktail recipes as well. The Metaxa Milk Punch is made with spiced Greek brandy, turbinado, milk and vanilla. The Samos Gin Fizz is made with Mastiha (a Greek liquor, similar to ouzo), gin, lemon, sherbet, cream, orange blossom water and soda. The Corpse Reviver #2 contains gin, quinquina, dry curacao and lemon. There will also be a Brunch Punch available, with the specific recipe rotating weekly.
For those who prefer their brunch eye-openers to be a little more, well, eye-opening, Helen in the Heights serves an array of hot and cold coffee drinks made with Boomtown espresso.
Helen in the Heights’ brunch menu is now available on weekends, Saturdays and Sundays from 11 a.m.—3 p.m.