Stumptown and Submarine Hospitality are cooking up another coffee-centric brunch collaboration — this time at Ava Gene’s, where Joshua McFadden’s new daytime menu has been drawing diners each weekend. Ava Gene’s bartenders have created three special coffee cocktails for the occasion, and baristas will be pulling fresh espresso drinks all day long. In addition to Ava Gene’s brunch menu (seasonal frittatas, babka waffles, freshly baked english muffins, carbonara, salads and much more) the kitchen will be serving warm bomboloni (Italian donuts) with coffee glaze.
Dolce & Banana: Olmeca Altos reposado tequila, Stumptown cold brew concentrate, Tempus Fugit Creme de Banane, lime, demerara, chocolate bitters. A Daiquiri riff built around Stumptown cold brew concentrate, this drink unites coffee and booze in a celebration of oppositions. It’s a tropical tequila daiquiri to sip inside as the temperature drops.
Buzzkill: Appleton Estate Rum, Stumptown cold brew, Ancho Reyes, blackberry, cardamom, tonic. An espresso tonic, the epitome of simple refreshment, made even better with a little spice and fruit.
Caffe Incorretto: Clear Creek Muscat Grappa, Branca Menta, Tempus Fugit Creme de Cacao, espresso, steamed milk. The caffè corretto–Italy’s “corrected coffee”– is a perfectly simple combination of espresso with a shot of booze, usually grappa. The Caffe Incorretto is creamy, warm take on the classic, perfectly corrupting a latte with notes of fruit, mint, chocolate.
Bomboloni with coffee glaze at Ava Gene’s
Reservations can be made for Saturday and Sunday (Nov. 16-17) from 9am-2pm online at AvaGene’s.com/reservations.
Ava Gene’s is located at 3377 S.E. Division St.
About Ava Gene’s
Ava Gene’s is a seasonal Roman-inspired restaurant from Executive Chef/Partner Joshua McFadden of Submarine Hospitality and his culinary team, with an emphasis on the best local produce and meats grown and raised by Pacific Northwest farmers and ranchers. Pastas are made from regional grains, hand-formed and house-extruded. A regional Italian wine list complements the spirit of the cuisine, annually recognized for its “laser focus” by Wine Enthusiast as one of America’s 100 Best Wine Restaurants since opening in 2013. A creative cocktail menu and extensive selection of amari and grappa are served from the marble bar. Ava Gene’s was named #5 Best New Restaurant in America by Bon Appétit magazine shortly after opening, and has since been featured by Condé Nast Traveler, The New York Times, Food & Wine, Sunset, and The Wall Street Journal among others. McFadden’s James Beard Award-winning cookbook, Six Seasons: A New Way with Vegetables, evoking the “aggressively seasonal” approach taken on the menu at Ava Gene’s, was released to critical acclaim in 2017. AvaGenes.com | @AvaGenes