Kale Salad – Golden raisins, candied pecans, pizza crumb, Emperors Dressing, pecorino. These are a classic appetizer at Pizza Bruno, I highly recommend them! Garlic Knots – Too much garlic, pecorino, chili flake, oregano. The restaurant gets slammed every evening so your best bet is to get there early for lunch during the week or brunch on the weekends when there is no wait time. We attended a media preview at Pizza Bruno this past Sunday to check out their revamped brunch menu, available every Saturday & Sunday from 11am-3pm and we enjoyed our brunch and experience. Heat the solution until it begins to boil, then remove it from the heat and cool.Eggs In Purgatory – farm eggs, arrabiata, polenta, and pecorino Tidbits: You can make simple syrup by combining 1 cup of water with 1 cup of granulated sugar in a saucepan over medium/high heat. Cut a slit about halfway up on one side of the pineapple wedge and slide it onto the rim of the glass. Sprinkle a dash of nutmeg on top of the drink, then use a toothpick to attach the cherry to the rind side of a wedge of fresh pineapple. Shake vigorously for 10 seconds, then strain the drink into the schooner glass.ĥ. Pour the rum, pina colada mix, and juices into the cocktail shaker. Fill the schooner with ice, then add a little bit more ice to a cocktail shaker.Ĥ. Let the excess drip off, then dip the rim of the schooner into the toasted coconut to coat the entire rim of the glass.ģ. Invert an 18-ounce schooner glass onto the simple syrup so that the rim of the glass gets a coating.
Pour the simple syrup onto another medium plate.
Let it cool, then pour it onto a medium plate that is slightly bigger than the rim of your glass.Ģ. Spread the coconut on a baking sheet and bake for 8 to 10 minutes, stirring once halfway through, or until the coconut is mostly golden brown.
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