Beginning Sunday, August 4,  Restaurant Michael Schwartz at The Raleigh Hotel will be open for brunch on Sundays from 11:00 a.m. to 4:00 p.m.  “Brunch has always been part of the big picture for Restaurant Michael Schwartz, and we’re serving the best aspects of what a brunch experience should be -- lots of variety and everything is fresh and cooked to order from the kitchen,” said James Beard Award-Winning chef Michael Schwartz of The Genuine Hospitality Group.

Michael Schwartz, pastry chef Hedy Goldsmith and Raleigh Hotel executive chef Danny Ganem’s menu offers Savory dishes like the Short Rib Benedict with roasted shallot, béarnaise and arugula, the Jumbo Lump Crab Hash with shishito peppers, ramps, mustard greens and two poached eggs, and the Tuscan Kale and Cave Aged Gruyère Frittata with arugula, tomato and grilled country bread. The Sweet portion of the menu lists Bacon Sticky Buns with bourbon caramel and pecans, Lemon Ricotta Pancakes with blueberry Thai basil compote, and the Tangerine Custard French Toast with cardamom butter and espresso praline. Sides like the Palmetto Creek Sausage and the Potatoes Waxman round out the menu with additional Snacks including Shrimp Toast and Crispy Hominy with Chili & Lime. Homemade sodas and fresh squeezed juices like Strawberry-Basil, Pomegranate, and traditional favorites like apple and grapefruit are also offered. A Bakery Board completes the brunch offerings, with selections including a coffee cake, pain au chocolat and brioche.

The Raleigh Hotel and Restaurant Michael Schwartz will continue to serve breakfast, lunch including a fresh raw bar, and dinner daily, as well as poolside and bar service, boxed beach lunches, and a selection of in-room dining items.

For more information on  Restaurant Michael Schwartz at The Raleigh Hotel, click here.  To learn more about sbe, click here and for more information on Genuine Hospitality Group, click here.  

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