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Azul Mariscos, 1177 N. Elston Ave., Michael Hernandez (pictured), executive chef of the Latin-inspired restaurant & bar, launches weekend brunch beginning 11:30 a.m. October 10.
Brunch items include: lobster avocado toast (lobster claw and tail meat; sunny side-up quail egg, guacamole, pico de gallo, Cojita cheese, and housemade tostones); Ancho Mexican chocolate stuffed pancakes with fresh strawberries, powdered sugar and maple syrup; churro French toast (thick-cut challah bread, cinnamon toast crumble, cinnamon ice cream; vanilla and caramel drizzle and maple syrup); brunch tacos (scrambled eggs, Chihuahua cheese, housemade fire-roasted salsa; choice of corn or flour tortilla and choice of refried beans and avocado; poblano pepper, avocado and red onion, breakfast sausage, bacon, steak or soy chorizo).
In addition the chef's signature dish chilaquiles (flash fried and seasoned corn tortilla, cooked in salsa; two eggs; Chihuahua cheese; sour cream and choice of salsa rojas, salsa Verde or diablo sauce). For an additional charge chorizo, chicken, steak, shrimp or lobster can be added.
Brunch burgers and grilled honey chipotle glazed wings along will also be available. Brunch hours are 11:30 a.m. to 3:30 p.m. Saturday-Sunday.
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