The newest outpost of Chef Rob Gentile’s mini-empire of restaurants only recently started serving brunch, and for that we are grateful. Brunch here is one that you can actually make reservations for rather than impatiently waiting in a hanger-inducing lineup. Go for the Barbabuca, a heady blend of beet-infused Grey Goose vodka, Carpano Classico, apricot, raspberry, lemon, and olive oil. As for eats, this is brunch beyond the basics, which includes the likes of the bombolone: grilled mortadella and soppressata, mascarpone, salsa verde, and an egg all in a pressed Italian donut.

Sleek modern furnishings, including a mix of tables and high-tops, populate the 90-seat dining room. A semi-private room can accommodate parties of 12, while half a dozen seats at the chef’s rail face directly into the open kitchen.

The restaurant opens early with a daily display of cornetti and bombolone at the bar, and short, strong espressos dominate until the lunch crowd streams in looking for something stiffer – like the Bar Ba Buca ($16), a black pepper and olive oil garnished cocktail blended with beet-infused Grey Goose, sweet vermouth, apricot purée, raspberry shrub and citrus.