New French-American Brasserie Enters NYC's Brunch Market Brasserie Cognac Américain has launched a weekend brunch service, combining traditional French fare with American staples. The menu is available Saturdays and Sundays from 11:30 a.m. to 3 p.m. The restaurant is backed by Vittorio Assaf and Fabio Granato, cofounders of Serafina, alongside chef Michael Lomonaco. The brunch lineup spans French crêpes served sweet or savory, Eggs Benedict, Salmon Benedict, Steak & Eggs, and Moules Marinières. For diners seeking raw preparations, the menu includes East Coast oysters, shrimp cocktail, and tuna tartare, alongside lobster rolls and foie gras. The offering reflects a broader trend in New York dining, where upscale brunch menus increasingly blur the line between casual weekend fare and fine-dining preparations. Chicken & Waffles with spicy maple syrup sits alongside raw bar selections, signaling an effort to appeal to both traditional brunch-goers and diners seeking elevated options.
Why It Matters
Brunch service remains a high-margin daypart for full-service restaurants in competitive urban markets.
The Cognac Américain menu's positioning—bridging French technique with American breakfast conventions—offers operators a template for differentiation in an oversaturated category.
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Written by FBM Publications Editors
