Food Finds: Blue Monk (Brunch)

By Mark Miller On March 15, 2011 · Leave a Comment

Before I went official with Ice and Bites, I visited Blue Monk for dinner and instantly fell in love. Blue Monk is starting to get the credit it deserves as the only true Belgian Beer bar in Buffalo. After seeing a bit of hype for their Sunday brunch (see Natalie Eats Buffalo), we decided to give it a try.

Blue Monk serves a limited brunch menu from 11a-3:30p on Sundays. In addition to the unique food options they offer a Bloody Mary bar. You ask for whatever kind of vodka you want and it’s served in a tall glass with ice. You then proceed over to the table where you’ll find an assortment of mix-ins:

Blue Monk Brunch Bloody Mary bar

V8
Clamato
Tomato Juice
Over 8 different hot sauces
Salt & Pepper
Celery Salt
Worcestershire
Horseradish
Homemade gherkins
Homemade dills
Lemons and Limes

I ordered mine with BACON FLAVORED VODKA. I am a huge fan of vodka, and I’ve seen some weird flavors including Merlot, Tomato, and what ever the hell flavor Three Olives “Purple” is…(crushed frozen grapes??). Seriously though, Bakon Brand is a “superior quality potato vodka with a savory bacon flavor.” It tastes of smoke and maple and is surprisingly clean. It smells awful, but mixed with V8, horseradish, Worcestershire, pepper and celery salt, it was great. I almost wouldn’t want to make another Bloody Mary with any other vodka.

Blue Monk Brunch Beermosa

Blue Monk also offers Beermosa’s. That’s right. Beer and OJ…for brunch. They use Unibroue Blanche de Chambly (Belgian Witbier • Quebec • 5.0% abv) and orange juice served in a tulip glass. It is truly amazing. The Unibroue witbier is the perfect beer to use with its citrus flavor and aroma. It goes down so smooth you can easily kick back 2 or 4 during brunch.

After my first visit, I knew the food was going to be good. I ordered the Smoked Pork Belly and Ryan had the Eggs Benedict.

The pork belly was a delicious slab of meat and fat smoked to perfection and plated with white truffle hash and an egg. Except the problem was my plate was filled with Blue Monk’s regular home fries. I didn’t get an explanation but I really would have loved to try the truffle hash. The layer of meat was moist and tender filled with smoke and sweetness. The fat layer was melt in your mouth in the best of ways. It complimented the meat perfectly. There was a “bark” on the bottom of it all and it was tasty.

Ryan’s Eggs Benedict was just as expected, spot on. The poached eggs were done very well. Ryan is not a fan of yolk and he said the eggs was one of the best parts of the meal. He also complimented the texture of the English muffin, as he put it: “It’s not what I expected from an English muffin. It was soft and didn’t come from a toaster.” His favorite was the Hollandaise. I would agree. Creamy and delicious with a mild tang that really brings that kind of dish together. Ryan did say that he should have gone with the pork belly.

We plan on doing a full dinner and beer review at a later date when I get the chance to visit Blue Monk again.

Blue Monk is truly a place to visit at least once to try it out, especially if your really into beer. Their 32 taps and 50+ bottles are unique. Blue Monk’s beer can be a little pricey as the cheapest was $6.00 for 12oz.