Sprout Executive Chef Dale Levitski (Photo: Sprout)
At the invitation of the chef, we came for the debut and chowed down on everything that was put in front of us, including the Lingonberry French Toast made of peanut butter, bananas and 5 Spice; a Croque Madame accompanied by shallots and a potato green bean salad; and the whimsical Foie Gras Deviled Eggs.
Sprout's Lithuanian Bacon Buns. (Photo: Ari Bendersky)
But the highlight of the meal was the Lithuanian Bacon Buns, which the Lithuanian-American Levitski said was on his family's breakfast table every Sunday as a child. We had never seen these before and were delighted to be introduced to such a delicious treat.
The toasty, miniature buns are stuffed with local bacon, and Levitski said he spent much of the morning making them himself. To add a little twist to the traditional version, he paired them with housemade vanilla-infused butter. You get three for $7.
Sprout's brunch is 10:30am-2:30pm Sundays. Entree prices range $9-$17.
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