For the first time since moving into the Hotel Madrid space at 600 S. 6th St., guests will be able to indulge in one of the most delicious, relaxing meals of the week: brunch.
Beginning Saturday Sept. 29, guests can officially enjoy MOVIDA’s laid-back convivial atmosphere, along with a selection of delicious brunch dishes, on both Saturdays and Sundays between 9 a.m. and 2 p.m. Seating is available in the dining room, at the bar or on MOVIDA’s four-seasons partio.
The brunch menu features starters, shareable options, entrees and dessert along with traditional brunch drinks (mimosas, a bloody mary) sangria and a selection of bubbly rose.
Guests can order what they like or choose one of the best brunch deals in the city: Coffee service plus the choice of one beverage, starter, entree and dessert for just $25.
As far as brunch dishes are concerned, guests will find shareable items like monkey bread.
Among the main dishes, there's the Spanish-inflected breakfast burrito featuring Spanish chorizo, tater tots, cheddar, caramelized onion, scrambled eggs, avocado lime crema, and salsa; served with a side of breakfast potatoes.
There’s also the prerequisite Brunch Smash Burger showcasing a double brisket patty with caramelized onions, cheddar, pickles, animal sauce and a fried egg to round it all out. The burger is served with breakfast potatoes on the side.
You can be naughty and order the dippable Birria Grilled Cheese featuring braised beef, caramelized onions, mozzarella and greens served with birria broth and breakfast potatoes.
Or you can be nice and opt for an egg white frittata filled with mushrooms, piquillo peppers, spinach and green onions and served with spicy aioli and a little green salad. It's up to you.
And yes! There’s even dessert. Guests can choose from a variety of flavors of sweet Japanese style shaved ice, which is made fresh in house.
Brunch at MOVIDA takes place Saturday and Sunday 9 to 2 p.m. Reservations can be made online.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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