Thanks to proprietor Tyler Watt and the talented crew at Postmaster, winner of the Best New Restaurant Maggy Award, diners in downtown Cary have a new option for Sunday brunch.
“We’re keeping things simple and approachable, and we put our own spin on everything,” said Watt during a recent conversation in the 50-seat dining room. “Brunch is the meal where there’s definitely something for everyone, including kids.”
Enticing menu selections include cornmeal drop donuts, biscuits and pork-sausage gravy, eggs Benedict with herbed hollandaise and Old Bay shrimp and grits. A la carte choices like two eggs your way, grits, bacon and seasonal fruit will appeal to the masses.
Off-menu specialty Sorghum-Spiked Challah French Toast with whipped cream tastes so good that it’s worth calling the restaurant to see if it’s available. The traditional Jewish braided bread is made by pastry chef Maria Luna.
“It’s our take on a classic breakfast and brunch item,” said Executive Chef Chris Lopez. “The sorghum and house-made whipped cream provide a nice balance of sweetness to the French toast.”
Postmaster also offers distinctive cocktails that round out the brunch experience. Consider the Dublin Breakfast with Irish whisky, Counter Culture coffee and soft cream, or the Hoppy Sunday, which contains beer, triple sec, honey and orange juice.
“We have hot coffee cocktails with spices, a classic bloody mary and heavy-pour mimosas,” said Watt, who also owns Pharmacy Bottle + Beverage located a few blocks away.
Sunday brunch is served from 10 a.m. until 2 p.m. Reservations are available.
Postmaster
160 E. Cedar St. #100, Cary
(919) 378-9493
postmastercary.com
Sorghum-Spiked Challah French Toast with Whipped Cream
Makes 4 servings
2 cups heavy cream
2 egg yolks
1 whole egg
1⁄4 cup granulated sugar
1⁄4 cup sorghum syrup
1 teaspoon grated orange zest
1 pinch cinnamon
1 pinch nutmeg
1 loaf challah, either homemade or store-bought
Unsalted butter
Toppings:
Whipped cream (recipe follows)
Powdered sugar
Sorghum syrup
Whisk together cream, eggs, sugar, sorghum syrup, orange zest, cinnamon and nutmeg in a large shallow bowl.
Cut the challah into one-inch thick slices. Dip each slice into batter, thoroughly coating both sides.
Preheat a cast-iron skillet to medium-high heat. Add 1 tablespoon of butter to cast-iron skillet. Sear soaked bread until golden brown on both sides. Remove from pan, place on plate and garnish with whipped cream, powdered sugar and a drizzle of sorghum syrup.
Whipped Cream
2 cups heavy cream
1⁄4 cup granulated sugar
Chill mixing bowl and beater in freezer for 10 minutes. Combine cream and sugar in chilled bowl. Using an electric mixer, beat until soft peaks form, starting on low speed and gradually increasing to high.
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