From Eggs Benedict and rotating omelets to glorious sides of home fries and bacon, Vialé in Central Square has brunch staples covered. But, as any daring Italian eatery should do, they’re pushing the culinary boundaries by featuring four different types of breakfast pastas.
“We wanted to differentiate ourselves from everyone else,” says executive chef and co-owner Greg Reeves. The restaurant is known for their pasta dishes, so Reeves thought incorporating them into the daytime fare was the logical next step.
The lineup, served on Saturdays and Sundays from 10:30 a.m. to 2:30 p.m., includes the duck egg carbonara, ricotta cavatelli, potato gnocchi and, most excitingly, the rich and decadent chocolate fettucini.
“We all know you can have dessert for breakfast, so we wanted to do a twist on that,” explains Reeves. “There’s cocoa powder in the pasta, and we top it with coconut and a peanut butter glaze. It looks like a candy bar, and it’s the best combination ever.”
The three savory options are equally delectable for those with less of a sweet tooth. The duck egg carbonara, with eggs in the sauce and a poached duck egg on top, packs a protein punch with crispy pancetta as well. The gnocchi is rather adventurous with a wild boar bolognese and grana cheese, while the ricotta cavatelli is the rotating vegetarian option.
Make your brunch a boozy one with one of Vialé’s signature cocktails, too. The “prosecco correcto” blends perfumed grappa di moscato and muscat grape shrub with notes of lavender while the “school’s out” will wake you up with earl grey montenegro and gin. “Victim of venus” features a floral, blueberry-infused cocchi rosa as well as amaretto and creme de violette.
Reeves wants his guests to enjoy this special brunch menu, as he “let his hair down a bit and went off key” when creating these exciting pasta innovations.
If you go:
Vialé, 502 Massachusetts Ave., Cambridge, vialecambridge.com