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Sampan launches dim sum brunch this weekend
Chef Michael Schulson of Sampan is rolling out a brand-new dim sum-style brunch menu this spring.
Sampan launches dim sum brunch this weekend
Chef Michael Schulson of Sampan (124 S. 13th St.) is rolling out a brand-new dim sum-style brunch menu this spring. Made up of a host of brand-new small plates at a $6 price point, the menu includes the ever-sought-after soup dumplings, minted pork bao buns, corned beef, sauerkraut and smoked mustard char siu buns — and, for the daring, chicken feet! With an effort to make the brunch an authentic dining experience, plates will be served from a custom-built wooden cart rolled through the restaurant by staff.
Larger plates will also be included on the new menu: Snap up Spanish octopus satay, or an old fried favorite, crispy crab rangoon, along with more traditional American fare done Sampan-style, like Eggs Benedict with Berkshire pork belly and sriracha hollandaise. Beverage director Michael Wirzberger will be debuting two new sip-worthy cocktails to accompany the new men, too: a Yuzu-Rosewater Mimosa and a Togarashi Bloody Mary with fresh wasabi.
Sampan's new brunch menu will be available Saturday from 11 a.m. to 4 p.m. and all day on Sunday.
Photo: Felicia D'Ambrosio
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