Mother’s Day Brunch With a Brooklyn Beat
Watch chef Ilan Hall whip up a spring brunch with soul.
For fans of and telegenic chef-owner Ilan Hall, spring brings a double helping of good news.
First, Hall and his business partners announced they’re reopening their Los Angeles restaurant, which shuttered right after its Brooklyn offshoot opened. Downtown foodie mecca Grand Central Market will house the new Gorbals L.A., whose menu will “skew vegan,” as Hall told the Forward.
Second, The Gorbals in Brooklyn is launching brunch service, bringing Hall’s brainy, genre-busting food to what many Gothamites consider the most important meal of the week.
On tap: Hall’s distinctive spins on familiar favorites like eggs benedict (with a potato-latke base), cucumber salad (with sumac and fried chickpeas), and a “GLTA” sandwich of gribenes, lettuce, tomato, and avocado.
With Mother’s Day in mind, Hall shared his secrets for breaking out of the brunch box and giving Mom some delicious surprises. For the bright, delicious cucumber salad he makes in the video, click here.
Michael Kaminer is a frequent contributor to the Forward.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO