Lobster, Cognac and Boursin Cheese Omelet, Sterling Brunch

At $85 a pop, this is classic Sunday brunch can do some damage to the wallet. But consider that the buffet also offers such items as American sturgeon caviar, whole lobster tails and suddenly this signature dish is worth the hefty price tag. From the cooking station comes a fluffy omelet, laden with big shreds of lobster. Folded in the middle is a nice hunk of creamy Boursin cheese. If you didn’t feel like you were having a decadent time before, this dish will change your perspective.

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Cocktail Culture


By Xania Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.



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