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Cheesemongers now have reason to rejoice — Murray’s Cheese Bar is serving brunch. From 10 a.m. to 2:30 p.m. on Saturdays and Sundays, you can enjoy your favorite brunch fare with a special Murray’s Cheese twist.
Murray’s Cheese Bar, which opened in August, began serving this morning meal on Jan. 23. It began offering the late-morning meal in response to what Julia Collins, director of restaurant development, called an “overwhelming request for brunch.”
“Brunch is the perfect platform to feature our cheeses because a lot of brunch items are dairy-based,” Collins said.
Collins said Murray’s brunch is about “fun and indulgence,” and the fun begins with the Flights section of the menu, a collection of cheese plates named after The New York Times Sunday edition sections. Selections include Travel & Leisure ($12), an assortment of cheeses from Italy, Spain and Holland, and the Week In Review ($14), an assortment of the staff’s three favorite cheeses from Murray’s underground cheese caves that week.
The real stars of the menu, however, are the many unique entrees. One of the concepts of Murray’s brunch is ramping up both the characteristics of sweet and savory classic breakfast food. For example, the Alpine eggs ($14), Murray’s take on eggs Benedict, features a deeply flavorful three-cheese fondue in place of traditional Hollandaise sauce.
Murray’s French toast is given the cheesy treatment to make it unlike the average egg custard-soaked toast. Pullman bread is soaked in brûlée custard before being pan-fried, so the toast is crispy on the outside and soft on the inside. The dish can be served four ways, including the Illegal Donut ($12), which sandwiches cream cheese and bacon between two French toast slices and is drizzled with maple syrup. For those desiring a more traditional selection, Murray’s offers the Farmer’s Breakfast ($15), Farmstead cheese, egg, salami and bread with butter and jam.
While it is renowned for offering cheeses from around the world, Murray’s prides itself on supporting other local business. The restaurant offers several locally sourced items, including Ben’s Cream Cheese, Stumptown coffee (roasted in Red Hook) and Brooklyn’s own P&H soda.
Jordana Weiner, a freshman in Steinhardt’s food studies program, said the use of cheese fondue in the Alpine eggs dish is a “brilliant twist on an overdone classic.”
Whether you are a self-proclaimed cheesemonger or a brunch enthusiast, Murray’s has the potential to become a go-to spot for a weekend breakfast.
Murray’s Cheese Bar is located at 264 Bleecker St., between Cornelia and Morton streets.
A version of this article appeared in the Wednesday, Feb. 27 print edition. Caitlin Schnack is a contributing writer. Email her at [email protected]