Brunch at The Dorian: Don’t Limit Yourself!

By Emma Krasov, photography by Yuri Krasov

 

The Dorian – an artfully appointed, atmospheric restaurant in San Francisco's Marina District, named after a literary bon vivant produced by the genius of Oscar Wilde, recently added a weekend brunch to its rather sophisticated dinner menu. As the oft-quoted author of The Picture of Dorian Gray famously said, “To define is to limit,” The Dorian brunch isn’t defined or limited by any one traditional midday meal repertoire. If egg dishes are a brunch staple, at The Dorian you get Shakshukawith baked eggs, Moroccan spices and cumin yogurt; Huevos Rancheros with chorizo, crispy corn tortillas, black beans and avocado; Eggs Benedict with a housemade English muffin, porchetta and hollandaise sauce; and even #Yolklife Sando with Hobb’s breakfast sausage, fried green tomato, avocado smash, nduja aioli and a sunny-side egg!

Just being here on a sunny weekend morning is a sybaritic pleasure. Blue velvet chairs and leather banquettes, crystal chandeliers and potted palms, old leather-bound books and Victorian portraits (designer Shelly Amoroso) make this place special, desirable, a notch above the rest.

The liquid portion of the brunch menu adds to the sensation. So-called weekend drinks include a decadent Bloody Mary with vodka, Dorian Mary mix, and lemon, and Breakfast Gimlet (gin, bitters, lime).

A close contender would be the fragrant Albemarle made of light rum, lavender, lemon peach and cardamom.

But back to the staples! Shakshuka is served in an individual cast iron skillet with toasted sourdough bread; looks positively sunny, and tastes like a welcome awakening with just enough heat and spice to induce some optimistic energy for the day.     

Buttermilk Fried Chicken (if you’re so inclined – why limit yourself?) is lightly breaded and golden-brown, and served atop a cheddar and scallions biscuit with honey gastrique and shaved scallions in an artisan gold-specked ceramic plate.

For a great side go to Snacks menu for Truffle Fries with parmesan and truffle dip.

For dessert – House Made Beignets fit the bill of indulgence with their cinnamon and sugar coating, and two side sauces – berry compote and chocolate.   

The Dorian brunch is served on Saturday and Sunday from 11:00 AM to 3:00 PM.
The restaurant's shared-plate classic American fare comes from the same team that brought San Francisco foodies the popular Palm House – operating partners Anderson Pugash, Benson Wang and Jack Herr, and manager Chris Goodyear.

The restaurant's beverage program, presented at the spacious bar area, features a mix of classic, contemporary and original cocktails including hand-crafted martinis and an extensive array of whiskeys. Among the fifty or so wines by the bottle are both domestic and imported vintages. Locally sourced craft beers are also available. Not to be missed is the restaurant's Happy Hour, Tuesday through Friday from 4:30 to 6:00 p.m., featuring $1.00 oysters and half-off bottles of rosé and champagne.

The Dorian is located at 2001 Chestnut Street, at the corner of Fillmore Street, in San Francisco, California. The restaurant serves dinner Tuesday through Sunday and brunch on Saturday and Sunday. Call for reservations (415) 814-2671 or visit www.doriansf.com.