For the first time since opening in 2001, The Harrison will
launch weekend brunch service,
beginning this Saturday, June 15.
Executive chef Ari Bokovza has created a lusty menu featuring dishes such
as Crispy Scrapple and Eggs atop creamy cheese
polenta; Corn Flake-Crusted French Toast with
strawberry-rhubarb compote; and a Falafel Sandwich with egg and onion
scramble and sriracha aioli on a brioche roll.