The modern industrial building that houses New American eatery Weights + Measures in Midtown doesn’t immediately portray the softness of a common bakery. The earthy tones of the scored concrete floors, the exposed concrete beams that span the length of the ceiling, the unpainted wood shiplap framing a wide doorway into the back dining room, the clean lines of the sleek mid-century furniture, the huge antique warehouse windows framed by whitewashed cinder blocks, and the weathered mixed-metals of the lighting fixtures—these visual details all tell you that you’re in for a smartly poured cocktail with exotic garnishes, maybe an expertly staged mussel dish and a butch steak pan-seared or something with a serious name braised for hours on end. You’d actually be right about all of those assumptions if you came for dinner, but every Saturday and Sunday from 8 a.m. to 3 p.m., Weights + Measures shows its softer, sweeter side for brunchers looking to kick back.
The bakery department isn’t pulling punches with its baked goods and sweets. You can get proper French with it and order any kind fresh-baked loaf whole, from rosemary potato to pumpernickel, from cranberry walnut to jalapeno cheddar, from blue cheese and fig to kalamata olive. Or you can just grab a crusty baguette to share with the table complete with some warm butter. Expect a healthy selection of bakery favorites like muffins, cookies, fruit and cheese danishes, and every flavor of croissant, but their bakery also has a meal menu for those craving a bigger bite. The New Yorker is a smoked salmon and egg number with purple onion and cream cheese over a pretzel bialy, which is the overlooked but cooler cousin of the popular yet more simple bagel.
Both the polenta and the ever-popular house smoked salmon dish excellently employ the use of dairy underdog, mascarpone cheese. The polenta blends the creamy mascarpone with butter to mix with toasted seeds and oelke farms maple syrup, a sweet but hearty dish that puts parfait and oatmeal to shame. The house smoked salmon dish whips the mascarpone with fresh dill, topping a delectable scoop of truffled eggs over pumpernickel. The heavenly brioche French toast also utilizes a mascarpone butter with a distinctive strawberry syrup that sets it apart from the average breakfast joint. Their wood grilled citrus skirt steak is served Tejano style with salsa verde and pico de gallo over the picturesque fried eggs, but don’t pass up the option of fried chicken and donuts for a truly singular Texan brunch experience. Brunch also includes creative pizzas and salads along with the necessary sides of bacon and breakfast sausage, but be sure to order a cocktail to complete the trifecta. Classic Mimosa and Bloody Mary options don’t miss a beat, but the Morning Wood cocktail is a more robust version of a Pimm’s Cup fit for early morning shenanigans and the Apple A Day cocktail with its Texan pecan vodka and apple juice mixer guarantees a boozy breakfast that’s way off the yawn-inducing beaten path.