The Americano in north Scottsdale has quickly become one of the city’s most coveted dinner hotspots under the direction of James Beard Award-Winning Chef Scott Conant and starting this weekend, the Italian-inspired steakhouse is debuting “Bougie Brunch” every Sunday laced with glamour, chic eats and inventive cocktails.
Perfectly complementing the stylish, stunningly appointed atmosphere, the brunch menu is both decadent and approachable with sophisticated fare ideal for sharing with friends over a leisurely afternoon.
Brunch lovers can delight in the likes of a few standouts from the menu including the Chamomile Honey Bun with crème fraiche orange blossom whip; Potato Frico with chive crème fraîche, pickled shallots, smoked salmon and salmon roe; Seafood Tower with shrimp, oysters and caviar; Wagyu Beef Cheek Hash with poached egg, seasonal vegetables and pickled ramp salsa fresca; Eggs Benedict with prosciutto cotto and truffle parmigiano zabaglione; and Ricotta Pancakes with huckleberry compote and whipped mascarpone butter.
“Among the allure of The Americano is the superior level of service that transforms every visit into a special occasion,” said Conant. “This new offering brings what guests love the most about the restaurant to the daytime by providing a brunch experience unlike anything else in north Scottsdale.”
The Americano, known for its innovative cocktail program, is also launching new drinks and large format mimosas: Mimosa di Americano with Fair Trade Kumquat Liquor, heirloom creme de flora and orange; Prugna Pazza with Matsui Umeshu plum brandy, Lejay Creme de Cassis and lemon; Pesca Fresca with Massenez Creme de Peche, Yuzuri Yuzu Liquor and orange; Rosa Mimosa with Malfy Rosa Gin, Ramazzotti Rosa Aperitivo and grapefruit; and the Vampiro Americano, the restaurant’s house-made bloody mary, with choice of spirit, Americano Signature Fuoco Misto, lemon, tomato and garnished with black sea salt rim, spicy pickle, crispy pancetta, lemon and olive. For celebratory brunches, there’s also the OG OJ & Dom P with Dom Pérignon, orange blossom and orange oil.
Brunch is available Sundays from 10 a.m. to 2 p.m. Later this fall, brunch will expand to include Saturdays and the lavish experience will be complete with a custom cart that makes tableside stops and rotates its offering – from champagne and caviar to seafood towers and flaming desserts.
For more information on The Americano or to book a reservation, visit TheAmericanoRestaurant.com.