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“By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
— Guy Beringer, inventor of brunch, 1895
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Bookmark:

                 

A Brunch Club

If there's one thing New Yorker's love, it's brunch. So do we...but we think it could be done differently. Forget the long lines and cramped corners of NYC's most popular spots. At 2 PM on select Sundays, Bookmark Brunch Club is returning to a simpler, more leisurely time. Join us in a unique location for a multi-course meal, paired with conversation topics to help break the ice with your fellow diners. Arrive as strangers, depart as family. Welcome to the club!

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Our Menu

By serving a small number of guests in an intimate setting, we're able to use ingredients that we're proud of, with a focus on seasonality. We use local, sustainably produced dairy and produce when available. Brooklyn is home to a number of specialty butchers, bakeries, fish & cheese mongers, and other artisanal producers. We support these small businesses whenever possible. Visit our events page to see what we're serving up next! 

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How It Began

I did not grow up clinging to my mother's apron strings or learning family recipes from my grandmother in the kitchen. In fact, my parents used to joke that I better marry a man who could cook so that I wouldn't starve! Culinary school wasn't my destiny - film school was. And then lo and behold, my first job out of college was working for Martha Stewart's TV show. And she taught me how to cook.

From Martha Stewart's own kitchen to the kitchens we traveled to around the world, I had a front row seat to watching some of our generation's brightest culinary minds at work - chefs like Grant Achatz, Daniel Boulud, David Chang, and Dan Barber. After 6 years with Martha's company, I continued my education at ABC's The Chew for the run of the show, while taking classes at the CIA and ICE to fill in the gaps. I'm so excited to share all of the delicious things I learned with all of you, and introduce you to some of the amazing chefs I've met along the way!

Happy brunching!

~Becky