After his cousin raved about a must-have dish he tried at The Brown Hotel, Chef Chris Kobayashi was inspired to expand Artisan’s brunch offerings to include a Hot Brown. True to Chef Kobayashi’s ethos, the knife-and-fork sandwich features impeccably sourced ingredients. Along with the house-roasted turkey, there’s nitrate-free bacon from cult purveyor Vande Rose, griddled local beefsteak tomatoes, organic-cheddar Mornay sauce and a sunny-side-up egg, all tucked into a house-baked croissant.
Special Dishes: Hot Brown
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