Tucked inside the Design District’s lush greenery, Le Jardinier has rolled out a brunch that feels like autumn on a plate. The Michelin-starred restaurant, part of The Bastion Collection, invites guests to savor the season under the direction of Chef de Cuisine Zack Pham, whose refined yet playful touch gives every bite a little story of its own.
Priced at $75, the three-course tasting brunch includes a complimentary cocktail and a seat to the alternating DJ-and-singer sets that make lingering inevitable. The beautifully designed menu not only welcomes you, but also nods to local purveyors listed as “Farms We Love,” a warm touch that keeps the experience grounded in sustainability and community.
Start light or indulgent. The Avocado Toast on sourdough is layered with piquillo pepper coulis and crispy bacon, with optional smoked salmon or a poached egg. The French Toast is not sweet enough to be considered a dessert, but instead draped in mixed berries, mascarpone, and a glossy red wine reduction. For something comforting, the Chestnut Velouté delivers silky depth with leeks, crispy celeriac, and smoked oil. And for those who are feeling healthy, the Fall Greens with petite lettuce, apple, and Sherry-Dijon dressing make a crisp counterpoint.
The entrées showcase the kitchen’s precision. The Jumbo Lump Crab Cakes arrive perfectly seared, paired with avocado mousse, apple, and celery relish. Hanger Wagyu Steak & Crispy Eggs land as the hearty hero, plated with herb potato espuma that is an edible cloud. And for brunch traditionalists, the Organic Farm Eggs Benedict served on an English muffin with smoked ham keeps things classic.
And yes, the regular à la carte menu is still in play. Don’t leave without a taste of the Yellowfin Tuna Carpaccio with avocado, tamari, and pickled Fresno pepper, a longtime crowd favorite that bridges brunch and art.
The sweet finale is a collaboration between Executive Pastry Chef Salvatore Martone and Pastry Chef Marta Kantorowicz, who bring finesse and fun. The Apple Tart Tatin melts into a swirl of baked caramel cream and spiced white chocolate, while the Caramel Sabayon layers chocolate pudding and a delicate cocoa nibs tuile for just the right crunch.
The bar team led by Daniel Niño has crafted a set of cocktails that flirt with nostalgia. The Orangina is a playful riff on the beloved soda, spiked with Grey Goose L’Orange, St. Germain, Mandarin, and Lime. Then there’s a new version of the Pain Au Chocolat, now a croissant-washed Oban 14 Scotch creation with Faretti Biscotti Chocolate and Cocoa Tea and slightly mischievous. The Crimson Syren, mixing Santa Teresa 1796, Aperol, Lime, and Sorrel for a garnet toned pour that looks as good as it tastes. Bon appétit, Miami.
