Bacon, Bravado and Brunch

We don’t hold back when it comes to brunch.

Whether it’s a regular Sunday or a special occasion, such as Mother’s Day, Easter or a post-wedding gathering, our brunch includes something for everyone on every occasion.

In fact, we were excited recently to participate in Scene Magazine’s “United We Brunch” at the Crawford Auto Museum to show off our brunch specialties.

During weekend brunch, our fabulous Bloody Mary Bar, filled with lots of spices, fruit and vegetables is available to create the sassiest, tastiest Bloody Mary in CLE.

Is Mom up for that?

Whether she is or not, there’s plenty for her to love at our special Mother’s Day brunch on Sunday, May 13. Our buffet for Mom includes everything from chocolate chip banana bread and blueberry donuts to a summer vegetable quiche and waffles. Click here to see the menu highlights.

Our Easter Brunch, too, on Sunday, April 1 is a great way to celebrate with family and friends without the fuss. At our buffet, you’ll find deviled eggs, an omelet station, a carving station and our famous charcuterie. Click here to see the menu features.

And don’t worry we offer lots of kid-friendly items and reduced pricing for those 10 and under.

Despite the delicious spread, you’ll want to save room for dessert because Piccadilly Artisan Creamery in Cleveland will offer an ice cream bar made fresh with liquid nitrogen right before your eyes.

Piccadilly is a terrific partner, because like Urban Farmer, they source their ingredients locally and use only the highest-quality ingredients.

So please come join us for brunch on Sundays, on Easter, on Mother’s Day or after your wedding day. We welcome large parties and food lovers of all ages.

Here’s to brunch!


Urban Farmer Gatherers

This month our staff bundled up and ventured out to Killbuck Valley Mushroom Farm, in Burbank, Ohio. Here they foraged for a Midwestern seasonal delicacy; ramps. This farm is one of our local sources for mushrooms, with plenty of acreage to scavenge for other wild and more unique plants, such as ramps. The restaurant featured ramps on the menu all throughout the month and is continuing to do so. From creamy ramp butter, to ramp and asparagus side dishes, zesty ramp chimichurri and sweeter charred ramp garnishes paired with various steaks, our chefs have utilized these wild little treasures in many different and exciting ways. Ramps are often pickled, and probably taste fantastic in this fashion, but here in the Urban Farmer kitchen they don’t last long enough to get them into a mason jar!