Award-Worthy Brunch at Shipwright’s Daughter
It was no surprise to us that Executive Chef James Standbridge of Shipwright’s Daughter took home the James Beard award for Best Chef New England last week. Lucky for us, we had recently devoured a lavish brunch at his Mystic restaurant, nestled inside the ground floor of Whaler’s Inn on the main drag.
We love a colorful cocktail so with the help of the attentive staff, we made a very wise choice with the Hot Stepper, a bright orange beauty made from Tequila Blanco, carrot, bell pepper, habenero and dill. We also shared the Midnights made with bourbon, Bergamot liqueur, cilantro and lemon poured out of a custom Shipwright’s bottle over a Hibiscus tea ice cube, garnished with a hibiscus salt rim.
Brunch kicked off with a round of scrumptious Salt & Vinegar Onion Rings, served with “999 Island Dressing” and sprinkled in dehydrated pickle dust (SO good!) and we’ve been dreaming about these crispy rings ever since. We can’t resist a house-made biscuit and this one slathered in maple butter and jam exceeded our expectations.
For entrees, we noshed on Shakshuka – eggs poached in a tomatillo sauce with pickled veggies and pillowy, house-made pita and Chilaquiles with a perfectly spicy Mole Rojo, topped with avocado, lime and queso.
Desert was a sensational Rhubarb Pavlova and a glass of rose from the extensive wine list.
We’ll brave 95 in any season for Shipwright’s bright and inventive brunch and tasty Happy Hours. Next time, dinner!
20 East Main Street, Mystic
