Earlier this month, Chef Brian Poe launched his Sunday “Tipsy Brunch” at the Tip Tap Room. The spot is right around the corner from my apartment, and starving for a great brunch spot on Beacon Hill, I practically jogged over there on opening day to check it out.
One of my favorite appetizers on the Tip Tap Room’s dinner menu are the potato skins, smothered in a beer cheese sauce and topped with bacon, fried oysters and pickled Serrano pico.
I love how Poe does potatoes, and so right away, the Tip Tap Benedict on the brunch menu stood out to me. The dish is a twist on traditional eggs benedict, substituting fried potato cakes for English muffins and beer cheese sauce for traditional hollandaise.
The result is a buttery, melty, this-can’t-be-good-for-me-but-I’m-going-to-eat-it-all version of eggs benedict. Every part of the dish works well together. The crispy potato cakes soak up the cheesy sauce and runny eggs, and while I’m generally not a fan of ham, Poe’s version was perfectly cooked.
Everyone at my table ordered savory items from the menu (the jalapeno corned hash also earned high praises), so I’m looking forward to coming back to the Tipsy Brunch to try some of the sweeter dishes, including the cranberry French toast. In the meantime, I’ll be dreaming of this benedict.
The Tip Tap Room is open for Tipsy Brunch every Sunday from 10:30 a.m. to 3:00 p.m. For more details, click here.