We popped into deVere’s yesterday for a bite to eat and were delighted to discover that the popular pub now offers brunch on the weekends. Instead of the Reuben sandwich we had planned to order, we got the marvelous corned beef Benedict instead – the meat was piled generously on marble rye bread with a pair of poached eggs and saurkraut, then smothered with a rich hollandaise sauce. Another tasty item was the kitchen’s Irish omelet, filled with lots of cheese, leeks and neatly cubed carrots and turnips – a great option for vegetarians. The next time I visit I’ll try the “farmer’s breakfast” – a potato pancake served with eggs, chopped Irish bacon, American-style bacon and bangers; and I may even wash it down with a freshly-pulled ale.
deVere’s brunch is offered Saturdays and Sundays from 9am to 2pm.