On the heels of two consecutive James Beard Award nominations, Strong Water Anaheim, Ying Chang and Robert Adamson’s shipwreck-themed bar space, has debuted an inaugural brunch in early May.
The menu, helmed by executive chef Steve Kling, features dishes like banana Foster buttermilk pancakes, crab Benedict, a breakfast sando with housemade pork and pineapple sausage, a Sisig breakfast burrito with pork belly hash and lime cream, a Japanese egg sando, chilaquiles with Kalua pork and more.
Kids are also welcome with a 12-and-under menu of buttermilk pancakes or longanisa (cured pork sausage) and scrambled eggs, both of which come with fresh fruit.
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Naturally, drinks will be a highlight of Strong Water’s new brunch. After all, Chang and Adamson are nominated again for their Outstanding Wine and Other Beverages Program from the James Beard Foundation. New brunch cocktails include the Lost Pearl Diver (featuring spiced Lost Voyage rum, Demerara rum, orange liqueur, gardenia mix, orange, lime, cinnamon and angostura bitters), the Singapore Sling (hibiscus-infused London Dry Gin, cherry liqueur, herbal liqueur, orange liqueur, lemon, pineapple gomme, pink peppercorn and angostura bitters and the Blue Hawaii (coconut fat-washed overproof white rum, vodka, blue curacao, falernum, pineapple, lemon, lime and cane), to name a few.
Reservations can be made by visiting their website strongwateranaheim.com or through OpenTable.
Find it: 270 S. Clementine Blvd, Anaheim, 714-844-1875