PATTERN’s Guide to Indy’s Brunch + Cocktails

Brunching season is always in style, but especially when the weather warms up. Nothing better than dining al fresco, sipping on a fancy cocktail and gossiping with friends about the night before or catching up with family in town for a visit. Whatever the occasion, we’re happy to see Indy’s selection of brunch offerings continue to grow. Below are some of our favorites!

Cocktail
You’ve Been Jammed; House infused jalapeño tequila, lime, agave, orange liqueur, and house-made jam. Comes with a half rim of salt ‘cause you just got Jammed!

Dish
Cannoli Waffle; Belgian Waffle, ricotta, chocolate ganache, blood oranges, and candied pistachios. Created by Chef Laney Glick.

What is your go-to brunch spot?
Milktooth. Their space is inviting, their staff is top notch, and the food is delicious! Their pastries are to die for and I always appreciate a great brunch cocktail menu (especially one that includes digestifs to end a particularly large meal). They really bring a killer brunch game.

What’s the star ingredient of this cocktail?
It’s a combination of the jalapeño tequila and house made jam. Together they create a sweet peppery taste that makes your taste buds want more. Our guests often request to be “Jammed” a second or third time.

What can people expect from this dish/cocktail combo?
Variety! The waffle rotates on a weekly basis and the cocktail features the house jam which is on a constant rotation. New jam = new cocktail. Keeping Indy on their toes.

– Kaitlin Cunningham, General Manager

Cocktail
Live for Today; A chamomile infused pisco, rhubarb shrub, lemon juice, egg white, rhubarb bitters.

Dish
Griddled cornbread with spicy clementine kosho butter; port honey, radish, assorted pickles, micros

What is your go-to brunch spot?
Love Handle. It has a super unique and innovative menu, great beer selection, always showing a cool film, and great decor.

What’s the star ingredient of this cocktail?
Chamomile

What can people expect from this dish/cocktail combo?
The griddled cornbread is savory with a spicy, sweet, and tangy crunch. The floral chamomile notes in the cocktail pull together this light brunch combination.

– Biz Strother, Assistant Manager

Cocktail
Rose Mint Tulip; Rose water, mint mojito syrup and Charles de Fére sparkling wine, fresh mint leaf and a rose petal.

Dish
Quiche of the Day; Our savory custard with French ham, rosemary & goat cheese. Baked in our signature all butter pastry crust, served with arugula salad, our homemade lemon vinaigrette and crumbled parmesan cheese.

What is your go-to brunch spot?
The Garden Table

What can people expect from this dish/cocktail combo?
A light and fluffy quiche like no other, paired with a minty champagne cocktail to make you feel as if you are in the Tuileries in Paris.

– Gwendolyn Rogers, Owner/Founder

Cocktail
Bloody Maria; El Jimador Blanco tequila with a bloody mary mix (available with chile de arbol infused tequila for an extra kick!) garnished with an ancho salt rim.

Dish
Huevos Rancheros; Black bean puree layered with ancho salsa, green diablo salsa + pico de gallo, topped with a tostado cap, two fried eggs, slices of avocado + cilantro.

What is your go-to brunch spot?
Milktooth

What’s the star ingredient of this cocktail?
The smoky ancho salted rim paves the way for the fusion of spices in the bloody mary mix and smooth finish of the El Jimador Blanco.

What can people expect from this dish/cocktail combo?
Both of these offerings highlight our creative spin on classics.

– Korrie Campbell, General Manager

Cocktail

Farmstead Mimosa – Violette Royale; Prosecco, Creme de Violette, farm foraged violets

Dish
Pork Belly Tartine; Buttermilk soda bread, corned pork belly, sweet pea pesto, sunny egg, grilled ramps, radish, petite kale, béarnaise
What is your go-to brunch spot?: Steer Inn. They do classics very well and it’s a throwback and hidden gem of Indy.

What’s the star ingredient of this cocktail?
The simplicity of the drink, floral notes of the creme de violette.

What can people expect from this dish/cocktail combo?
The taste of spring. The perfect pairing of light and hearty. A floral crisp cocktail next to a savory corned pork belly tartine with fresh spring vegetables and farmstead eggs.

– Alissa Bobbitt, General Manager; Toby Moreno, Executive Chef

Cocktail

Mesh Aperol Spritz; Prosecco, aperol, orange juice, rosemary simple syrup, and a splash of soda water.

Dish
Cold Smoked Salmon Tartine; Potato pave, pickled onion, caper, créme fraîche, egg, and basil oil.

What is your go-to brunch spot?
Lincoln Square Pancake House. They have good service, home style comfort food, and it reminds me of my grandma’s house growing up.

What’s the star ingredient of this cocktail?
Aperol

What can people expect from this dish/cocktail combo?
A very refreshing and light summer pairing best enjoyed on our patio.

– Anton Brunbauer, General Manager

Cocktail

The Optimist; Mango, Lemon, Apricot Liqueur, Luxardo Maraschino, Bourbon

Dish
Tuna Carpaccio; Wild, Line Caught Yellowfin Tuna from Gloucester, MA with Rose Onions, Pickle Beets, Avocado & Citrus Vinaigrette

What is your go-to brunch spot?
Gallery Pastry Shop. They are just around the corner from us. We love their staff and and love watching them work in their open kitchen. They have the perfect mix of sweet and savory options

What’s the star ingredient of this cocktail?
Mango, as it adds the freshness and sweetness of summer patio pounder.

What can people expect from this dish/cocktail combo?
A lovely, refreshing combo that will keep the palate wanting more. The fruitiness of the cocktail with the savoriness of the dish mix together for a light pairing.

– Brian Baker, Owner & Sommelier

Photography + Styling by Aubrey Smith

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