Dim Sum Sunday Brunch At The Carriage House Begins March 6

Brunch lovers, brace yourselves. Your Sunday mornings are about to get even better. The Carriage House, which officially opens at the end of February, will begin offering a weekly “Dim Sum + Then Sum Sunday Brunch” on March 6.

At 11am every Sunday, Chef Janos Wilder and Chef Devon Sanner will invite the public to gather at large, communal tables to enjoy great company, conversation, and of course, cuisine. In true Dim Sum style, there is no need to worry about pesky menus taking up valuable table space. A parade of carts will bring pork buns, dumplings, papusas, ceviches, mezze, tapas, tartines, and zakuski right to your table. Airline carts will offer specialty Bloody Marys, Mimosas, and tea, and the servers will report on any specials available to order from the kitchen.

“Our Sunday brunch at the Carriage House takes inspiration from the Hong Kong tea houses featuring push-carts laden with small plates of delectables to be shared at the table, the tradition of dim sum,” said Chef Devon Sanner.

“To that foundation we add a globally-oriented menu, offering delicacies from South Asia, the Pacific Rim, the Americas, Africa, Europe, and the Middle East. While you’ll certainly see traditional dim sum standouts like har gow (crystal shrimp) and char siu bao (roasted pork buns), you’ll also see an assortment of diverse dishes like birria de chivo, arancini, and classic brunch fare such as French toast and eggs Benedict.”

Prices will begin at only $5, which will get you four shrimp dumplings to share, four pork siu mai, four arancini, or two vegetable spring rolls. For $8, you could get three pork belly steam buns, a plate of Sichuan stir-fried gai lan and mushrooms, or chorizo chilaquiles with fried eggs to share with your table. Specialty items from week-to-week will range from $9-$15.

Dishes will follow a few broad categories, similar to the diverse menus seen at sister restaurant Downtown Kitchen + Cocktails. These categories include traditional Cantonese dim sum, plated Asian specialties, international plates and small bites, world brunch breads like bruschetta with prosciutto and ricotta and buttermilk biscuits with Dr. Pepper marinated pork, and globally inspired salads.

“We believe in the spirit of adventure. Each time you join us on this culinary world tour, you’ll get a chance to try something new as we entice you with different offerings each week,” commented Sanner. “Feeling more in the mood for familiar comforts? Don’t worry, we’ll keep rocking the greatest hits, too.”

For reservations, Call 520-615-6100 ext. 1. More details and online reservations will be available at carriagehousetucson.com after February 15th. For more information, visit downtownkitchen.com/carriage-house.