Neighborhood Services will soon be serving breakfast and brunch.
Sourdough toast loaded with avocado, pickled onions, cilantro, and a fried egg.
Smoked pork hash, coming soon to Neighborhood Services in Frisco.
The restaurant will have healthy options for breakfast and brunch.
The churro French toast is topped with salty dulce de leche.
Nick Badovinus’ beloved restaurant Neighborhood Services is going into the brunch business, but there’s a catch. The most important meal of the week will only be available at Neighborhood Services’ Frisco location, scheduled to open on Monday, July 24.
The New American restaurant will have its fourth outpost inside the new Omni Frisco, adjacent to the Dallas Cowboys’ new training grounds and headquarters. Starting in late August, the newest restaurant will be the first and only Neighborhood Services to serve breakfast and brunch in addition to its standard offerings.
Executive chef Richard Blankenship says that the Frisco restaurant’s location in the hotel made morning time meals a necessary addition.
The team at Neighborhood Services hasn’t finalized the complete brunch menu yet, but they did give us a sneak peek of a few upcoming dishes.
Health-conscious diners will love wholesome options like the green matcha smoothie, fresh juices, and homemade granola with yogurt. Other guilt-free meals include the quinoa bowl with poached egg, almond pesto, and veggies, and the loaded avocado toast.
Less healthy and more delicious, the smoked pork hash with crisp potatoes, jack cheese, peppers, and egg is a great modern take on a brunch staple.
Speaking of which, there will be churro French toast, and it’s even more awesome than it sounds. Classic French toast gets a thin crust of caramelized cinnamon sugar, a drizzle of salty dulce de leche, and a dollop of chantilly cream.
Badovinus and Blankenship worked together to create the restaurant’s breakfast and brunch menu.
While Badovinus will have a presence at the Frisco outpost, Blankenship will take charge of day-to-day operations at the new restaurant.
The chef has been on the Dallas restaurant scene for nearly a decade, most recently as executive chef at CBD Provisions at the Joule Hotel. Before that, he worked as executive chef at Nick & Sam’s Grill, and executive sous chef at Charlie Palmer Group.