surf globally, eat locally
Updated October 6, 2012
Yotel Re-invents Brunch at DohYO
By Marcia Frost

Who really wants Sunday brunch to be just omelets and bloody Marys? Not Yotel. This ultra-modern hotel has brought NYC a contemporary brunch concept that’s the hottest thing in Manhattan since eggs benedict.

This is definitely not your grandma’s brunch. While the DJ plays in the background, small plates are served from noon to six pm. The food is unlimited, as are the cocktails. While you can get a bloody Mary, it would be a waste not to try some of the other free-flowing libations.

The cocktail (and brunch) menu are subject to change, but there are some favorites that you can pretty much count on being there. The Sake Sangria is as fruity as punch and can go down rather quickly. Mango Mimosas and Lychee Bellinis are other popular choices, but you shouldn’t go to DohYO without trying the Bacon Bloody Mary, Passion Plantation Punch or Peach & Bourbon Tea.
Photo: Courtesy of Richard Sandoval Restaurants (leftSake Sangria, right: MangoMimosa)

When it comes to the food, expect to be impressed. Chef Richard Sandoval certainly knows how to create unique and memorable dishes. He has a total of 17 restaurants and is coming off a well-recognized year that included a nomination from the James Beard Foundation as Restaurateur of the Year and the award Cordon D'or for Restaurateur of the Year.
Photo: Courtesy of Richard Sandoval Restaurants

Sandoval grew up in Mexico City and got his first lessons in cooking in his grandmother’s kitchen. His father (also a restaurant owner) supported his decision to go to the Culinary Institute of America. His first restaurants paid homage to his Mexican heritage with a contemporary flare, but he has since ventured out in his cuisine.
Photo: Courtesy of Richard Sandoval Restaurants

The menu for the DohYO brunch contains some breakfast favorites, but is mostly a unique mix of Latin-Asian. Guests are encouraged to order an assortment of plates for the table and then you can reorder more of what you like or try something else. The menu is divided into “Brunch Plates,” “Cold Plates” and “Hot Plates.”
Photo: Courtesy of Richard Sandoval Restaurants

The Brunch Plates consist of old standards with a twist. The Wild Mushroom Omelette with asparagus and cream cheese is fresh and rich, while the French Toast comes with unique roasted pineapple preserves. Eggs Benedict is available two ways – with Wagyu brisket and Chinese broccoli, or vegetarian with spinach and tomatoes. Both are topped with a chipotle hollandaise sauce. You can also get sides such as Bacon Fried Rice, Yukon Gold Tostones (yummy potatoes) and Sweet & Spicy Bacon.
Photo: Courtesy of Richard Sandoval Restaurants

For Cold Plates, the offerings all have an Asian flavor and are served with chopsticks. Try the Chicken Salad, with cabbage, cashews and dates in tamarind vinaigrette. There’s also a Seared Tuna Salad, Hijiki Seaweed Salad, Spicy Tuna Roll and a Vegetable Roll with sweet tofu, hijiki, pickled cucumber and burdock.

Make sure you leave room for some of the Hot Plates, especially the Crunchy Shrimp, made with lemon sake aioli, sesame, scallions and masago, and the House Ground Meatballs in a kaffir lime-tomato sauce. The Wok-Seared Cauliflower is also very good – as long as you like things on the spicy side. Crab Wontons, Falafel Lettuce Wraps and Halibut Sliders are a few of the other dishes you might find on the brunch menu.

As with everything in life, there is a catch to the DohYO brunch. You only get two hours to eat and drink to your heart’s desire. After that, it’s time to pay the $35 per person, leave a generous tip for the waiter you had bringing you all that food and drink, and take the four block walk and see what’s happening in Times Square.

DohYo is located at the Yotel, 570 10th Avenue, New York, NY. Visit their website for more information.

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