Revalee Brunch Café

Revalee runs two brunch menus in parallel — one omni, one vegan — and gives them equal billing rather than tucking the plant-based plates into a corner. The result is a table where mixed eaters order across the whole page and nobody settles for the consolation plate: Fried Green Tomatoes and Forbidden Rice Poke carry as many moving parts as the lobster and the pork belly. Each side is written as a full meal rather than an accommodation. It makes Revalee a rare destination where a committed vegan and a steak-and-eggs regular can share the same brunch on equal terms.

The omni side reads like a kitchen that likes a composed plate. The Revalee Classic stacks aged cheddar scrambled eggs, double-smoked bacon, house-made apple sage sausage, rosti, and French toast onto one order. The Pork Belly Benedict Tartine sets seared pork belly over baguette with poached eggs and lemon-chive Hollandaise; Turkish Eggs arrive on roasted garlic labneh with chili oil and chickpea dukkah; Steak and Eggs runs sous-vide sirloin under fire-roasted tomato jam. There is Salmon Gravlax cured in-house, a Porchetta Sandwich with burrata and pistachio pesto, and Ahi Tuna Tostadas for the table that wants something lighter. The headliner is the Lobster Benedict — East Coast lobster, poached eggs, asparagus, and truffle Parmesan potatoes — listed only Friday through Sunday, in limited quantities.