The more casual version of Uptown's Ringside Steakhouse, Ringside Grill has a new executive chef, Edward Higgins, and as one of his first moves in the kitchen, he's bringing brunch Saturdays and Sundays, from 11 a.m. to 2:30 p.m. Brunch launches this weekend at the expansive restaurant surrounded by the Glendoveer Golf Course.
If you thought you'd find old-school steak and eggs featuring some of Ringside's renowned in-house dry-aged steaks, you'd be mistaken, but the brunch menu does deliver chicken fried steak with two poached eggs and a healthy selection of lunch-y steak options, including Steak Bites, Steak Frites, and a Steak Salad. Other additions include Bourbon Pecan-Stuffed French Toast, Crab Cakes, and a Breakfast Pizza, with eggs sunny side up, bacon, and four cheeses (see full menu here).
Like any good restaurant located near a golf course, Ringside Grill will serve lots of breakfast cocktails,from the Glendoveer bloody mary, to a bottomless mimosa with your choice of orange, grapefruit, and passionfruit juices.
Chef Edward Higgins grew up in an Italian family in Massachusetts, and after earning a bachelor's degree in English Literature, he trained as a chef under Tadamichi Ota—perhaps best known in the U.S. for defeating Hiroyuki Sakai in the "Battle Octopus" episode of Iron Chef. Higgins then worked as sous chef for Marco Canora at Hearth Restaurant, in New York; as chef de cuisine at Tokyo's Ekki Restaurant at Four Seasons Hotel Marunouchi; and as chef de cuisine at Insieme Restaurant, which earned one Michelin star before shuttering in New York in 2011.
Higgins says everything he's experienced has led him to respect the natural flavors of ingredients. So expect more careful sourcing from Ringside Grill and, perhaps, a more minimalist approach to its food to let the ingredients shine through.