Thu | Mar 28, 2024

Let’s go brunchin’ at Chive

Published:Thursday | June 24, 2021 | 12:05 AMKrysta Anderson/Staff Reporter
left: You haven’t  brunched until you’ve tried the pumpkin mushroom and shrimp toast.
left: You haven’t brunched until you’ve tried the pumpkin mushroom and shrimp toast.
An overhead view of tasty chicken and waffles, Chive style.
An overhead view of tasty chicken and waffles, Chive style.
Chef Paul Bennett’s signature dish, carrot cake French toast.
Chef Paul Bennett’s signature dish, carrot cake French toast.
Savoury meets sweet with this strawberry and pancake stack.
Savoury meets sweet with this strawberry and pancake stack.
Take a bite of this tasty crab cake eggs benny.
Take a bite of this tasty crab cake eggs benny.
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Brunching has become the top social event of the COVID-19 pandemic. And with a mantra like ‘Eat. Drink. Chive’, excitement is a natural feeling when considering taking part in Chive’s summer brunch offering.

“Chef Paul Bennett’s carrot French toast is a must-try! The carrot bread is baked fresh right here in our oven,” the managing director of Chive Restaurant, Nanda Dukharan, told Food. Among the other delightful offerings are Chive-style chicken and waffles, crab cake eggs benny (eggs Benedict), pumpkin mushroom shrimp toast and the strawberry and cream pancake stacks.

Located in Orchid Village Plaza in Barbican, the quaint eatery opened its doors in November 2019 to the excitement of local foodies looking to taste a difference in dining. Boasting fine wines, Chive fuses authentic herbs and spices from a myriad of cultures to deliver rich flavour.

According to the managing director, the idea to create a brunch menu came in the wake of the pandemic as a means of motivating food lovers to stay positive in these unprecedented times, while celebrating life and spending quality time with friends and family in a safe environment. “The summer brunch features a creative and innovative twist on all-time favourites with new and exciting flavours,” she said.

The official launch is timely, too, since it kicked off last weekend, on Father’s Day. The restaurant wanted to ensure that fathers were honoured with special moments, and of course, incredible dishes, like the Father’s Day chef special, a succulent barbecue smoked pork spare ribs, glazed in a hickory passion fruit barbecue sauce.

“Tons of dads came out. The ribs and pork belly were a big hit with the dads, and the other brunch items, like our freshly made carrot French toast and stuffed pancake, were the favourite among children,” Dukharan reflected. The brunch continues this Saturday and Sunday and will run every weekend after that, starting at 10 a.m.

All COVID-19 protocols will be observed as the brunch caters to indoor and outdoor diners via the courtyard; takeout will also be available. And with the new curfew time of 11 p.m. and 6 p.m. in effect for Saturdays and Sundays, respectively, starting July 1, the restaurant and winery is looking forward to hosting all customers. “The new time allows for even more foodies to be able to enjoy this exciting new summer brunch menu,” said Dukharan. So, expect great service and even greater food: that’s the true Chive experience.

For reservations, call 876-820-1194, follow on Instagram, @chivejamaica or visit the website www.eatdrinkchive.com and the restaurant at Orchid Village on 20 Barbican Road, Kingston 6.

krysta.anderson@gleanerjm.com