Spice Finch has been getting critical praise since it opened at the Warwick Hotel at 220 S. 17th Street over the summer. So now it’s time to ramp things up. Starting Saturday, October 20, the restaurant — from Top Chef contestant and Philly native Jennifer Carroll and chef Billy Riddle — adds brunch, available from 10:30 a.m. to 3 p.m. on Saturdays and Sundays.
The dinner menu at Spice Finch is a mix of Mediterranean and Middle Eastern flavors, “but it’s not any one culture,” Riddle told Eater when the restaurant opened in July. “It’s non-traditional — there are influences from Greece, Turkey, the Middle East, Morocco, Tunisia, other parts of Northern African, all over.”
For dinner, that means stuffed grape leaves, fattoush, charred carrot hummus, merguez kebabs, and dry-rubbed chicken with a muhumara sauce. Some of the dishes show up on the brunch menu too (that hummus and fattoush, shakshuka, date truffles) and others are tweaked for daytime: The chili-chicken kebab becomes a chili-chicken flatbread with garlic yogurt and tahini on the brunch menu.
If you’re craving a more traditionally American breakfast, there are eggs and potato hash, pancakes with orange blossom maple syrup, and avocado toast with egg inside and harissa tomatoes.
Take a look at the food and the full brunch menu, including cocktails: