Urbano 116 Bringing Brunch to Old Town Starting April 12

Caldo De Gallina made with gallina (chicken), peppermint, cilantro, chayote, potatoes, carrots, green beans.

ALEXANDRIA, VA – Urbano 116 (116 King Street) will begin serving brunch on Saturday, April 12 with new brunch entrees and cocktails. Diners will find some of their favorite starters, soups, salads, and tacos on the brunch menu, and sweet desserts to top off the meal. Chef Alam Méndez-Florián uses heirloom Oaxacan corn and moles throughout the brunch menu.

Originally from Mexico City, Méndez-Florián was not familiar with the American love affair with brunch. Now, Méndez-Florián is joining in, serving up his takes on breakfast and lunch hybrids.

He’s serving up one of his favorite dishes, Caldo de gallina, or hen soup with peppermint, cilantro, chayote, potatoes, carrots, and green beans. “It’s the perfect cure for any ailments,” says Méndez-Florián. Other brunch entrees include a omelette with squash, corn, epazote, ricotta, cilantro and spinach and the 116 Burrito, stuffed with poblano pepper, corn, bacon, epazote, cheese, scrambled eggs and black beans.

Huevos Rancheros

Huevos rancheros are made with fried eggs on corn tortillas, with black beans, tomato sauce and cheese. French toast features French bread topped with crème, bananas, berries, rum, and cinnamon.

Torrijas , Chef Alam-Mendez version of French Toast

A generous portion of avocado toast is topped with poached eggs, arugula, and tomatoes, and finished with almonds. More traditionally Mexican dishes are available like red guajillo chilaquiles with red chili sauce, corn chips, cotija cheese, fried eggs, red onion and parsley; and chorizo and Oaxacan cheese wrapped in corn tortillas and topped with black bean sauce and avocados.

Avocado toast like you’ve never seen before – poached eggs, avocado, almonds, arugula, tomatoes.

More traditionally Mexican dishes are available like red guajillo chilaquiles with red chili sauce, corn chips, cotija cheese, fried eggs, red onion and parsley; and chorizo and Oaxacan cheese wrapped in corn tortillas and topped with black bean sauce and avocados.

Red guajillo chilaquiles

Try some of Urbano 116 brunch cocktails paired perfectly with Chef Méndez- Florián’s dishes including a Mexican Bloody Mary, the michelada, a mix of Pacifico beer, lime, chile, Clamato, and worcestershire sauce. Try the Mexican mimosa, the Kumquat, with Vida Mezcal, kumquat, cardamom agave, and sparkling wine; and the Paloma with Sauza tequila, grapefruit, lime and soda. The restaurant also offers Mexican non-alcoholic morning beverages like Atole, a traditional hot masa-based beverage with rotating flavors; and Cafe de Olla, coffee with molasses and cinnamon.

Kumquat sour with with Vida Mezcal, kumquat, cardamom agave, and sparkling wine

Urbano 116 is serving brunch every Saturday, 11 a.m. to 3 p.m. and Sunday, 10 a.m. to 3 p.m.

About Common Plate Hospitality:

Alexandria natives, Chad Sparrow, Justin Sparrow, and Larry Walston launched Mason Social in 2015, a contemporary American restaurant in their hometown. Following the success of their first restaurant, the group decided to expand in 2018, opening Augie’s Mussel House and Catch on the Ave. Common Plate Hospitality seeks to offer upscale food and beverages in casual, restaurants.

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