4th and Olive Launches Weekend Brunch

4thandOliveBrunch

Alsatian-style menu expanded to Saturday and Sunday beginning at 10 a.m. and featuring hearty European favorites

By Staff

Owner of the newly opened 4th and Olive, Dan Tapia, announced the launch of a weekend brunch menu Tuesday.  Located at 743 E. 4th Street, the 85-seat restaurant serves authentic Alsatian food complemented by a traditional Franco-German wine and beer list.

After the highly anticipated opening, the restaurant is quickly moving to expand the menu with the addition of a brunch portion.

Executive Chef Alex McGroarty designed the new brunch menu, featuring specialties that include Smoked Salmon on Toast with fromage blanc, arugula, herbs and shallots; Boudin Blanc or Hunter Sausage with eggs, country potatoes and greens; Venison Hash & Eggs; Roast Pork Sandwich with apple and pickled fennel slaw; German Pancake with butter, powdered sugar and lemon and Christmas Lima Beans with braised turnip greens, sunchokes and eggs. All eggs, meat, and produce are procured from local ranchers and farmers and a variety of  sparkling wines are available by the glass or bottle for guests to enjoy during brunch, as well as an extensive beer and wine menu.

“Long Beach diners have welcomed our unique concept as a dinner destination since our opening in November, so introducing a weekend brunch was a natural next step,” Tapia said. “Like dinner, we are offering specialty Alsatian style breakfast and brunch dishes that can’t be found anywhere else in the city.”

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive. which has led to disabled veterans making up more than half of the staff. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled veterans having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

Weekend Brunch will be served Saturday and Sunday, 10 a.m. – 3 p.m. The restaurant is open for dinner 4:30 p.m. – 10 p.m., Monday through Thursday and 4:30 p.m. – 11 p.m. Friday and Saturday.

For more information, visit www.4thandOlive.com.



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