Seasonally conscious Cambridge eatery Area Four will begin serving a comforting, sustainable weekend brunch this Saturday.
Chef Michael Leviton and pastry chef Katie Kimble will deliver a delectable bill of fare with offerings such as wood oven-baked pancakes with apple-maple compote and brown sugar sour cream, Florentine pizza and the loaded A4 breakfast sandwich made with herbed egg frittata, maple-black pepper-sage sausage and aged cheddar. Other standouts include a basket of fresh-baked turnovers, donut muffins, scones, craquelin and pecan cinnamon buns; a made-from-scratch everything bagel packed with house-smoked fish, cream cheese, red onion and capers; and soul-satisfying biscuits and gravy.
An equally welcome addition is Area Four’s new roster of brunch cocktails, which includes a gianduja and espresso martini, a new take on the classic Corpse Reviver and a winning Bloody Caesar made with Wellfleet cherrystone clam juice. The mouth-watering weekend brunch will be available Saturdays and Sundays (10:30 AM–2:30 PM) 500 Technology Sq., 617-758-4444