best of the brunch

Chef Dan Churchill’s new NYC restau­rant is set to make break­fast great again

ELLE (Australia) - - Contents -

An Aussie chef is tak­ing our next-level break­fast game State­side.

Brunch may be your favourite meal of the day, but for chefs, it’s usu­ally (quelle hor­reur!) their most loathed. Your poached eggs on sour­dough is not con­sid­ered the most ex­cit­ing of dishes and, food snob­bery aside, they usu­ally want to spend their week­ends like you – with fam­ily, or hun­gover. But

Masterchef alum­nus Dan Churchill is the ex­cep­tion. When the Syd­ney na­tive opens his restau­rant, Charley St, this month, he’ll ex­tend his love for brunch to New York­ers, with an el­e­vated take on favourites – such as Mid­dle East­ern-in­spired bowls and ar­ti­sanal toasts with top­pings far health­ier than last night’s an­tics.

“It’s im­por­tant to me that peo­ple know where things come from,” says Churchill, who names Dan Bar­ber from New York restau­rant Blue Hill as a hero. “To see him carry out his ‘no waste’ mes­sage is phe­nom­e­nal.” As such, Churchill plans for Charley St to be partly sus­tain­able through its own rooftop crop. In the mean­time, he’s work­ing with lo­cal providers.

But it’s not just about the food. “Putting en­joy­ment into the de­sign is just as im­por­tant,” Churchill says. He’s mak­ing Charley St some­where with a “vib­ing at­mo­sphere” that you’d want to spend your week­ends. Or at the very least, geo­tag your #sun­day­brunch In­sta­gram post.

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