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Joshua McFadden’s Tusk got into the brunch game last weekend, offering seasonal specialties like cinnamon rolls, brown rice porridge with chicken curry and an egg, and heartier fare like “The Cypriot” plate, which comes with a lamb skewer, fried eggs, halloumi, and pickled peppers.
Per Tusk’s mission, the weekend brunches will be seasonal and rely heavily on vegetables.
Going forward, brunches will be served every Saturday and Sunday, from 10 a.m. to 2 p.m.
