The Best Brunch In The World

Surprises are hidden at every crook and nanny of Lacroix. As soon as you walk into the curved entrance, it’s hard to fathom the delectable delights that await you at every turn. An extremely hospitable maitre’ de seats us at the very back (we have a nosy five-year-old chef-to-be in our party) and as soon as you begin to scan the menu, you know you are in for a once-in-a-lifetime-treat.

Our waiter (Irish, blue eyes, charming, reserved yet very knowledgable about the wine) suggests we walk around the restaurant to get acquainted: there are little surprises everywhere, like an Easter treasure hunt. There’s a well-laid out table upfront with what appears to be miniscule-yet-succulent tapas-like portions of healthy appetizers, from sushi to mint-size chicken fingers. Next to it, a table with chilled oysters – and hugging the entrance, a full bar of Sunday assortments that spell Bloody Mary. In the middle of the restaurant galley, there’s some mouthwatering desserts and then comes the surprise: A stroll inside the kitchen, where the chef has laid out the spoils: an endless bevy of beauties for appetizers. And before you make your way back to your table, some hidden jewels around the beaten path: ice cream.

So, in a twist of a Brunch, as you make many detours and U-turns, you’ll find yourself coming back for more.

We’ve been to way to many “sitting duck” brunches where you find a freshly-woken sous chef manning a kitchen station flip-flopping omelettes with the usual would-you-like-any-other-topping-with-that-attitude.

Not here. This place is cool as a cocumber when it comes to laying out the surprise that’s in store for you and the place lets you be you.

So, without further ado, let’s just unravel the brunch.

Pictures, as they say, convey a thousand words. Or, in this case, a thousand small appetites:

Our “tasting” plate

Belgian Waffles with Fresh Mixed Berries

My Portrait


Belgian Waffles with Fresh Mixed BerriesCrab Souffle
Heirloom Tomato “Bruschetta” with Lobster Hollandaise


Herb Roasted Wild King Salmon, Giant Diver Scallop Sausage (delicious but very rich), Sautéed Wild Crab  SouffleHeirloom Tomato

Coddled Quail Egg, Smoked Trout Roe
Lemons and Limes
Fresh garnish

Coddled Quail Egg, Smoked Trout RoeLemons and Limes


Fresh garnishMangos, pineapple, cucumbers, tomatoes, other stuff.
Bloody Mary Bar
Bloody Mary Bar

Bloody Mary BarDSC06758


Bloody Mary BarSmoked Trout, Peppered Mackerel


Jumbo Shrimp with Cocktail Sauce
Sushi Maki

Smoked Trout, Peppered MackerelJumbo Shrimp with Cocktail Sauce


Sushi MakiCalifornia Roll, BBQ Eel Roll, Spicy Tuna Roll
House Smoked Salmon
hors d’ oeuvres (and then some)
Building a house of chocolate…

House Smoked Salmon

hors d' oeuvres (and then some)Building a house of chocolate...

Orange vanilla pot de creme

Mystery treat

Coffee Profiterole
Orange vanilla pot de cremeMystery treat
I don’t remember this one.

Coffee ProfiteroleWhite Chocolate Mousse with Rhubarb and Raspberry compote


Carrot cake
Flourless Chocolate cakeWhite Chocolate Mousse with Rhubarb and Raspberry compote

Carrot cake

with cream cheese mousse and coconut gelee.Flourless Chocolate cake


The Liquid Nitrogen Station
The Chocolate Fountains

TiramisuLooks like a castle that you can eat

. The Liquid Nitrogen StationThe Chocolate Fountains

Coffee Profiterole
Banana Walnut Cheesecake
Rice Pudding and White Chocolate Mousse

Coffee Profiterole

Banana Walnut CheesecakeRice Pudding and White Chocolate Mousse

White Chocolate Mousse with Rhubarb and Raspberry compote.

Carrot Cake

Chocolate lemon basil creme
Flourless Chocolate cake

Carrot Cake

with cream cheese mousse and coconut gelee.

Choc<br /><br /><br /><br />
late lemon basil cremeFlourless Chocolate cake


Desserts from the Garden table


 I’m drawing a blank … key lime tart maybe?branding

The Rittenhouse The Rittenhouse
The 5 pen



The 5 pen Towel

Lighting Mirror

La Croix

Flower accent

La Croix

Flower accent Blushing

Experience Lacroix at the Rittenhouse. To request more information or reserve your table, call (215) 790-2533, email Ed Wildman at with questions, or click here for online reservations.