Eggs Benedict 3 ways at  Union Street Public House’s brunch in Old Town. That’s all you need to know.

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Al is a benedict fanatic, so  a few months ago we walked down to the waterfront to enjoy our routine Sunday brunch. We had noticed their benedict selection on the online menu, and coupled with the atmosphere and the wrap around bar it was the perfect brunch destination. However, after tasting one bite of their breakfast – it’s become one of our neighborhood favorites.

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Though Union Street has always been a solid and enjoyable experience, we have to admit that much of what we love for brunch is a relaxed vibe and a seat at the bar.  If nothing else, the bars gives us a chance to build a relationship with the bartender, who can tell some pretty entertaining stories. Kyle is our Sunday brunch guy at Union Street Public House. We met him on our first trip in for brunch, and continue to make sure we have seats at the bar when we stop back.

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The menu is on the light side when it comes to options, which to us is not a negative. Now that we’ve had all of our favorites, we thought it was time to share. Before jumping into your entree you should start with the Breakfast Bread Basket, which includes an incredible buttermilk biscuit among others. “The Benedicts” include a classic with either ham or bacon as your meat option, Chesapeake Crab Cake (made with fresh crab and no breading), as well as a Shrimp and Spinach option. Al enjoys the classic with bacon, while I think the Chesapeake is a must try. One of our routine Sunday issues is always feeling like we ate too much, however since the crab cake isn’t breaded it doesn’t overwhelm your appetites. Won’t lie though – a walk around Old Town is usually in order.

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If you enjoy a good Bloody Mary, don’t pass on this one as it’s a little lighter than the usual attempt. I always enjoy one with the meal and then work on my daily dose of Vitamin C with a mimosa.

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If you’re in the mood for some good company, service, and Eggs Benedict then head over to Union Street Public House. Say hi to Kyle for us.

Cheers!

Scott
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