Brunch at Lineage in Brookline

A few Sundays ago, I joined the Boston Brunchers at Lineage in Brookline for...well, brunch.

Before attending this brunch, I found out that Lineage Chef Jeremy Sewall's current record also includes Eastern Standard, Island Creek Oyster Bar, and the upcoming Row 34 - and that Chef de Cuisine Alex Sáenz was the opening Executive Chef at Ten Tables in Provincetown. Needless to say, I was pretty darn excited about this brunch.

Oh, and Lineage's menu is printed daily so they can best accommodate what they find at the farmers' markets. Just F.Y.I.

Our meal started with a round of Lineage Bloody Marys ($8), which were perfectly spicy and seasoned. I also loved the addition of the olive - my all-time favorite Bloody garnish.

Random, but how neat are Lineage's salt and pepper shakers?

Anyway, we were then served Apricot Scones with Ginger Glaze, which were perfectly buttery and flaky. The scones were also clearly studded throughout with fresh bites of apricot, and the sweet ginger glaze was a wonderful complement to them.

As a table, we then decided to share an order of the Spicy Lobster Tacos ($14), which came with avocado mousse and mango salsa.

I loved the large chunks of fresh lobster combined with the creamy avocado and sweet mango. The salty, crispy taco shell was also a fun and delicious holder for everything inside.

A lot of this meal was family-style, so the next two plates to come out were the Buttermilk Pancakes ($12) with ricotta, strawberries, and cherries, as well as the Pullman French Toast ($12), served with maple syrup, white peaches, and Thai basil.

Although both of these dishes were tasty, my favorite was the pancakes. I adored the creamy ricotta paired with the fluffy, indulgent pancakes. The white peaches and Thai basil on the French toast were innovative and interesting accompaniments, which I appreciated.

Surprisingly, I was still able to eat after all of this, which was a good thing considering the next course was Huevos Rancheros ($16).

Black beans, cotija cheese, and Cholula aioli, all topped with a poached egg and served with an obviously homemade corn tortilla. (Lineage's Huevos Rancheros usually comes with flat iron steak, too). For me, one of the best things in life is a runny egg yolk dripping over everything on my plate, with some kind of carbohydrate on the side for sopping up the excess. Lineage's egg was thankfully cooked well, although not perfect, and the seasonings in this dish were spot-on.

All in all, we had a fantastic brunch at Lineage. Since their menu changes often, I'm eager to go back in the late summer and/or fall to see what Chef Sewall has up his sleeve.

Runny eggs: love 'em or hate 'em?

As part of my involvement with the Boston Brunchers, this meal was complimentary. All opinions are my own.

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