We’ve got it bad for the Azul Cantina Brunch. All it took was one cajoling Strawberry Menta to put that weekly visitation in pen on the Phoodie sked. We’re fond of drink around these parts, and the many offerings here can be a tough road to navigate. After nesting at the bar, we let resident mixologist Matt McHale give us a ‘tasting menu’ of sorts, because just going Bloody Mary or Mimosa isn’t going to cut it with the emergence of the Brunch Lush Movement.
“Every puree, mix, and blend we have here was made no more than 30 minutes ago. It’s all about the freshness”, the barkeep passed along as he squeezed Sangrita base for our Chupa Cabra, Azul’s version of the Bloody Mary. Mezcal was added to the usual suspects, completing this summery take on the redfaced classic. Smoky, tangy, and lighter than your old school Mary, this was a refreshing left turn.
After the jump, Collin Flatt does go on.
Round 2 was the aforementioned Strawberry Menta, freshly muddled fruit in a Tequila base, finished with sugar-encrusted basil. The frothy soda water top put this seductress on speed dial for the rest of summer. She’s cool with being our booty call. We checked. Afterglow is Tequila/strawberry chunks at the bottom of your glass.
We needed to get some greens as part of the four food groups, and El Pepino Y Menta seemed like a good option. Cucumber never smelled so alluring. Freshly pureed with lime, mint, and tequila, we could’ve filled our tab with the spritely drink-that-did. We will consume this as part of our morning routine, V8 never stood a chance.
A cantaloupe drink known as El Camino was an amazing effort and only suffered because of the dedication to fresh fruit. The thoughtful addition of a chili-salted rim added an aesthetically pleasing and punchy bite to the juice beyond. We just can’t get no good melons up in this piece right now. In August, this drink is gonna be a stunner. Believe.
We didn’t know what to expect with brunch “street food.” Tell the truth: It’s a scary term. However, whatever pavement Chef Vega found his Coconut Pancakes with Mango on is where we’re calling home. Presented against the stark white of the plate, the seemingly messy toss of shaved coconut and mango were diced in perfect proportion to one another. A stonefruit reduction in a ramekin was the finish, warmed to the perfect temperature. The surprise element here was the addition of fresh coconut to the batter. We can’t remember having any texture in pancakes before, but we’re not settling for anything less going forward.
Mezcal-barbecued Mahi Mahi Tacos were a gorgeous mix of rainbow color, with the addition of red cabbage selling crunch to the food and style to the plating. The sauce might need a little touch of sweetness, but since the protein was cooked to perfection it didn’t hinder the success of the dish.
A guacamole offering that featured bleu cheese, mole-cured bacon, and sun-dried tomato salsa was in perfect balance. Playful push-and-pull came from the creamy pungence of the dairy and the chocolate smoke from the bacon. Thick tortilla chips, made early Sunday morn, kept Azul’s Mantra Of Freshness complete.
We made a long list of options on Sunday much shorter with our trip to Azul Cantina. Any kind of productive ideas we had for the weekendend were happily shot straight to hell. The effort put forth by the bar and kitchen alike are not to be missed, and you won’t come just once to check it off your to-do. This place is going to be the scene of your favorite summer nights, so check it out soon. If we can find a wi-fi hotspot near the outdoor seating, our daily posts are going to get a lot sloppier.
— Collin Flatt
Azul Cantina is located at 941 Spruce St. (215) 627-5200
Previously: First Look: Azul Cantina
Well, after reading your post, I raced over to 10th and Spruce today from the Clark Park farmers market. At 10:35, I walked up to the restaurant - the place looked wide open and inviting - only to be told that the restaurant was close until 11. Walked around the beautiful neighborhood for half-an-hour and returned, hungry and eager to try the dishes you so nicely described. Turns out, brunch starts at 11:30! That is lunch, folks, not brunch. What is it with restaurants trumpeting their “brunch” and then keeping exactly the same hours as for lunch (Kanella across the street also serves “brunch” at 11:30, when they serve lunch Mo-Fr). I am the only person who thinks that brunch hours should include part of the morning? Let’s say 9-3, or at least before 11?
Needless to say, I did not wait around for another half-hour and left for a place where brunch starts at 8:30! Yeah!
Whoever left that response: 8:30 isn’t brunch, it’s breakfast.