By Susie Timm, Head Cheese
I’ve had the pleasure of dining at elements at Sanctuary on Camelback many times over the years. It still remains one of my most favorite experiences in the Valley.
I’ve been on a quest for a really spectacular brunch for the past few years. The Phoenician used to have one that took up multiple rooms and blew my mind. Sadly, the recession scaled it down to an a la carte menu.
It looks like Sanctuary on Camelback may be emerging with a brunch that could rival the brunches of my youth.
A new Seasonal Chef’s Buffet is the grand dame of the brunch revolution. Featuring both palate teasers and sweet delicacies, guests can dive into an array of specialties, including pastries, a waffle station, Chef MacMillan’s hummus and assorted spreads, house cured salmon, and a special dessert buffet. Available on Sundays for $35, the buffet can also be paired with an a la carte entrée for $25.
New entrees – available both Saturday and Sunday – include Red Velvet Pancakes ($11), featuring white chocolate sauce and razz cherries. The battle between sweet and savory finds a happy medium with Chef MacMillan’s Zucchini Five Spice French Toast ($13), including macerated strawberry and pink pepper caramel. And a taste for the other South can be enjoyed with Barbeque Shrimp & Aged Cheddar Grits ($13), served with garlic toast, tomato and Moroccan Chorizo broth.
To complement the meal, brunch patrons can indulge in one of elements’ seasonal cocktails ($10), inspired by Sanctuary’s team of mixologists, including Jason Asher who was recently named “America’s Most Inspired Bartender” by Bombay Sapphire and GQ magazine. Drinks like the Basil & Lemongrass Royale will showcase the best local ingredients, using premium spirits.
This all sounds decadent and the view cannot be beaten.
So–who wants to brunch with me?
We’d love to brunch with you some Sunday after church.