Tuli Bistro is now serving Sunday brunch.
The tiny midtown restaurant will be open from 10:30 a.m. to 2 p.m. on Sundays. Why brunch? “The market wants it,” says chef/owner Adam Pechal.
On the menu: carnitas burrito “wet style,” baked in a wood oven with salsa verde and cheese; chicken-fried Duroc pork loin with mushroom sausage gravy and home fries; and Tuli McMuffin, with housemade breakfast sausage, fried egg and jalapeno cheese sauce. “Serious, artery-clogging, hangover-fixin’ grub,” Pechal calls it. Every week, there will also be an omelette and an eggs Benedict that will change based on what’s fresh and seasonal.
From the bar, Tuli will serve mimosas, white peach bellinis and a drink Pechal calls Sydney Sunrise: sparkling Australian Shiraz and OJ.
Pechal says he may do a themed brunch the last Sunday of every month—perhaps something like Pigs ’n’ Beer, where every dish will contain pork and will be paired with a complementary beer.
Tuli Bistro: 2031 S St., Sacramento; (916) 451-8854; tulibistro.com